Are you looking at the recipes, but have no idea, what these Shirataki/Konjac pasta/noodles are?
Or why to actually use them instead of normal pasta?
What the benefits are?
Good, this page will answer your questions.
So first of all – What are Shirataki noodles?
They are traditional japanese thin noodles (but available also in different shapes, for example as spaghetti, fettuccine, rice or tagliatelle) made from the konjac yam (sometimes called devil’s tongue yam or elephant yam). The word “shirataki” means “white waterfall”. They are largely composed of water and glucomannan, a water-soluble dietary fiber & are very low in carbohydrates ( zero net carbohydrates – because they are made with glucomannan starch, an indigestible dietary fiber), calories (36 kj per 100 grams) and they are gluten free.
As to the taste, they have little to no flavor of their own. They kinda reminds me of Chinese glass noodles.
Shirataki can be very useful to:
- those on low-carbohydrate diets
- those who are gluten intolerant
- body-builders during the shredding phase
- vegans & vegetarians
- literally to anyone who’s trying to adjust his/hers diet
- anyone who’s trying to loose weight
Shirataki are usually sold in 200 gram portions, but could be obtained also in larger packs ( and used in restaurants, for example).
They are also very easy to prepare – you need only 2 minutes & hot water.