Dried Konjac noodles 500 g

US$10.94*

US$21.88* per 1 kg

Prices incl. VAT plus shipping costs

(101)

Also know as "shirataki pasta"
Takes just 5 minutes to cook
Vegan
Fat-free and without colourings

Quality: Dried Konjac noodles 500 g

US$10.94

Available, delivery time 5-6 days

BBD: 27.12.2023

Buy now: Dried Konjac noodles 500 g

Konjac noodles are also known as shirataki, which means "white waterfall". This not only sounds quite magical, but it is: our konjac noodles make fat-free pasta enjoyment possible. The noodles made from konjac flour harmonise wonderfully with Asian vegetable woks, but also with Italian tomato sauce with basil. No wonder konjac noodles are sold in the USA under the name Miracle Noodles.

Filling pasta

This much up front: konjac has nothing to do with the French brandy cognac. Konjac is the tuber of an Asian lily plant called devil's tongue, from which the flour for our konjac noodles is extracted. Inside the konjac root is glucomannan, an extremely swellable dietary fibre. Comparing the same amounts of prepared konjac noodles and durum wheat noodles, konjac noodles have significantly fewer calories and carbohydrates.

Easy to prepare

It all sounds so good, there must be a catch somewhere. Wrong! Even the preparation of konjac noodles is very easy: you only have to boil the selected amount of noodles in water for five minutes and then rinse them with cold water for five seconds. If you now drain the cooked noodles briefly, the long white spaghetti are already ready. And ready to soak up the flavour of your sauce perfectly.

The finished konjac noodles taste great with vegetable pans, in Asian summer rolls or as an addition to soups. Shirataki are also the perfect match when sautéed with soy sauce and tahini or with braised tofu. If you are more of an Italian pasta lover, you can simply stir the Shirataki noodles into your favourite soy bolognese and let it simmer briefly. The flavourless konjac noodles absorb the sauce perfectly. Since the spaghetti is colourless, the difference is not even visually noticeable on the plate. In short: a great alternative to wheat noodles!

What's special about our dried konjac noodles

Konjac noodles are still a rarity in this country. You may have seen them in small packets in Asian markets or online shops. Thanks to us, you don't have to settle for these piddly little noodle nests, but can get konjac noodles in bulk - at a bargain price, of course. So you can dose your konjac spaghetti yourself according to your hunger.

Note: the nutritional values refer to the cooked product.

Average nutritional values	per 100 g
Calorific value (in kj/kcal)	290 / 68
Fat	0 g
thereof saturated fatty acids	0 g
Carbohydrates	12 g
thereof sugar	3.3 g
Dietary fiber	5 g
Protein	0 g
Salt	0 g

Product number:	SHIRA_001
Origin	China
Content	0.5 kg
Manufacturer	KoRo
EAN/GTIN	4260654782431
Data sheet	Specification
Nutrition traces	Nutrition traces
Shipping	Delivery time outside of Germany
Company	KoRo Handels GmbH Hauptstraße 26, 10827 Berlin
Storage Advice	Store in a cool and dry place
Ingredients	50% Konjac powder, 50% tapioca starch, water
Cross contamination	No allergenes according to EU-VO 1169/2011 guidelines.
Best before date	27.12.2023
Trade Name	Noodles made from konjac flour
Press & Resellers	Download cropped photo

Questions & answers: Dried Konjac noodles 500 g

How many grams of dried konjac noodles make one serving?

Portion information on packaging can be tricky. It's not uncommon to wonder whether food retailers actually mean baby portions or only invite test eaters with very small stomachs. We don't want to patronize you when it comes to measuring out your food, so we haven't printed any portion recommendations. If you have cooked too much, it's no problem - ready-cooked Shirataki can be stored in the refrigerator for about two days.

What is special about dried konjac noodles?

Konjac noodles are still exotic in this country, but in Japan they are an integral part of the daily menu. There are good reasons for this: Konjac noodles are fat-free and cook faster than wheat spaghetti. Not to mention how versatile the Shirataki can be prepared: from Asian vegetable pans and summer rolls to spaghetti Bolognese. Comparing the same amounts of prepared konjac noodles and durum wheat noodles, konjac noodles have significantly fewer calories and carbohydrates.

How can I prepare the dried Shirataki noodles?

The preparation of konjac noodles is child's play: First boil the noodles in water for about five minutes and then briefly rinse them under the tap for five seconds. Then let the noodles drain briefly and voilà: Finished cooking. Now you can simmer the Shirataki in your tomato sauce, add them to soups or fry them in soy sauce with tofu and vegetables. There are no limits to your creativity!

Does konjac have side effects on my body?

Konjac is basically well tolerated and does not trigger any known allergic reactions. However, excessive consumption can cause side effects such as bloating, abdominal pain or flatulence. This is partly because the glucomannan contained in konjac is very rich in fiber and capable of swelling. To avoid this feeling, you should try smaller amounts of konjac noodles at the beginning and always drink enough liquid when consuming them. Drinking water is good for your body anyway - and if you eat konjac noodles, then just drink one or two glasses of water more.

Why do the dried konjac noodles sometimes smell sour or fishy?

When you take the konjac noodles out of the package, they sometimes smell a little sour. This smell comes from the konjac flour and is typical for konjac noodles. You don't have to worry, because the finished konjac noodles don't smell or taste like fish and we didn't sneak a trout into the package. As soon as you have rinsed the noodles with water, the smell is gone and nothing stands in the way of your pasta enjoyment.

How much water does the konjac noodles absorb during preparation?

In the short cooking time of only 5 minutes, the dried konjac noodles absorb quite a bit of water. Their weight increases by about 2.5 times, which makes the noodles slightly thicker than conventional noodles. The high water absorption also leads to a change in the calorie-per-volume ratio.

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