Konnyaku miracle noodles are a variety of shirataki noodles – famed for having near-zero calories, no sugar, fat or protein. The konnyaku noodles come from the roots of the ‘konjac’ plant in the taro family – which are peeled, cooked, pounded, and then pressed into shape. This variety is a little like tagliatelle - with long, flat, ribbon-like noodles.
The Konnyaku miracle noodles have a pleasantly chewy texture, found in lots of Japanese food like mushrooms and tofu. The konnyau noodles don't have a strong taste, so are best when simmered in a rich stock – containing perhaps ginger, soy, miso – that way, the konnyaku noodles can absorb the delicious flavours. Before cooking with the konnyaku miracle noodles, drain away the fluid in the pack, and rinse one or two times, then simmer for a couple of minutes until the noodles have heated through.
Ingredients: Konnyaku flour, water, acidity regulator (calcium hydroxide)
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