Commonly called shirataki noodles, konjac noodles are noodles made from the corm of the konjac yam. It’s a simple, almost translucent noodle that takes on the flavor of whatever it’s paired with.

Made from the corm of the konjac yam, also dubbed the elephant yam, konjac noodles have been a staple in Japanese and Chinese diets for centuries. To make the noodles with this ingredient, the konjac is made into a flour that gets mixed with still water and lime water, which is a solution of calcium hydroxide that helps hold the mixture together so it can be sliced into noodles.

The other common name for the konjac noodle is shirataki noodle. It means “white waterfall” in Japanese, a moniker given because the noodles look translucent and almost like cascading water when poured into a bowl. These almost clear noodles don’t have much taste. What the food lacks in flavor, it makes up for being a filling ingredient.

Perfect for any diet. No matter what diet you’re on, you can still enjoy the food you love, all while gaining health benefits and losing weight.

Both taste and texture can be significantly improved if you follow this guide. The golden rule is to rinse them really well and pan-fry them without oil or other liquid in order to remove as much water as possible. The less water remains in the noodles, the better the texture. Once they are prepared, they can be cooked in sauces, gravies, with cheese or in stir-fries.

What are the Benefits of Eating Shirataki Noodles?

Soluble fiber is very low in calories and lowers the energy-to-weight ratio of the food that is consumed.

It has shown to promote satiety via several mechanisms. Including shirataki noodles will keep you full for longer!

It slows down digestion which again induces satiety.

It inhibits carbohydrate absorption and improves glycemic parameters (lowering blood glucose levels and inhibiting insulin spikes).

It reduces fat and protein absorption (only beneficial for excessive calorie consumption).

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