(as of Oct 21,2020 11:36:19 UTC – Details)
What are Shirataki Konjac Noodles?
As you may guess from the name, shirataki noodles originated in Japan. They are made from the Konjac root, also called White Yam or Devil’s Tongue. They have a gelatinous texture and are a good source of the dietary fiber Glucomannan.
To make the noodles, the Glucomannan fiber is extracted from the Konjac root and mixed with water and limewater. This creates a gelatinous substance called konnyaku which is made into noodle-like or rice-like substances.
The finished noodles are 97% water and 3% indigestible fiber, making it a zero calorie noodle.
These noodles have gained the nickname “Miracle Noodles,” and are completely paleo and calorie-free.
They have virtually no taste on their own but have a slight fish-like smell when packaged wet. This is due to the water they are packaged in and can be easily rinsed off.
Are Shirataki Konjac Noodles Healthy?
It would seem like a product like this is too good to be true, but Shirataki noodles live up to their hype.
These noodles are a high-fiber food yet have no calories and no carbohydrates. The Glucomannan fiber in the noodles is a type of viscous fiber (soluble fiber). This is similar to what is found in chia seeds why they can absorb up to 50 times their weight in water.
Prebiotics in Glucomannan Fiber
The viscous fiber in Shirataki noodles is known as a prebiotic, meaning that it is indigestible to humans. It provides no calories or nutrients to human cells, but nourishes good bacteria in the digestive system.
Glucomannan for Weight Loss
Shirataki products and other Glucomannan containing foods are sometimes recommended for weight loss. These foods are no-calorie and high-fiber and are recommended on various types of diets.
Glucomannan as a Resistant Starch
Glucomannan is a great source of resistant starch and an incredibly easy way to incorporate this into the diet.
Vegan Spanish Rice and Beans
1. To a large saucepan add 2 cups organic konjac rice and 4 cups water.
2. Turn on high and bring to a boil. Turn down to low and cover with a lid.
3. Simmer for 45 minutes until water is absorbed. Remove from heat and set aside.
4. While the rice is cooking heat oil in a large skillet. Saute the onion and bell peppers until the onion is translucent, about 10 to 15 minutes
5. Add garlic and cook 1 more minute. 6. To the skillet add the diced tomatoes, chili powder, turmeric, salt and pepper.
7. Add the beans and cooked rice to heat through. Serve hot.
2 cups organic konjac rice
1 tablespoon extra virgin olive oil oil
1 yellow onion diced
1 red bell pepper diced, 15 ounces pinto beans – drained
1 green bell pepper diced, 1/4 teaspoon pepper
2 cloves garlic, minced or finely chopped
15 ounces diced tomatoes, 1 can, 1 teaspoon salt
1 tablespoon chili powder, 1 teaspoon turmeric
[READY TO EAT]: These YUHO konjac noodles do not have the “fishy odor” that other Shirataki noodles have! They are odor-free and delicious in any dish.
[GREAT TASTING]: Completely Odorless & Delicious! Just serve with your favorite sauce! It’s similar to ramen, as far as taste goes, they are very mild-tasting, which means that they’re perfect for adding spices to and creating whatever dish you dream of.
[PROMOTES HEALTHY]: KONJAC-BASED PASTA, YUHO Pasta is made with a unique ingredient known as the Konjac plant, a native to Southeast Asia, and contains Glucomannan, a healthy and all-natural, water-soluble fiber that aids in digestion and weight loss.
[PERFECT FOR SPECIAL DIETS]: YUHO Pasta is a safe and healthy option for vegetarians, vegans, and those who are diabetic or sensitive to gluten.