Konjac noodles are made from the fibrous konjac corm, contain no carbohydrates or calories, and are a popular ingredient in Asian cuisine. They are often used in stir-fries and noodle soups and marketed as “miracle noodles” due to their low nutritional content and potential for weight loss.
Konjac noodles are a noodle-like food created from the bulbous bulb of the konjac plant. They were first developed by chefs in China and are prevalent in many Asian cuisines. The konjac cormon from which the noodles derive is highly fibrous, contains no carbohydrates and is a zero-calorie food. Konjac noodles generally don’t taste like wheat-based noodles, but they often closely resemble and can be used interchangeably with it in many recipes. Cooks around the world laud konjac noodles for their health-promoting properties and generally “guilt-free” nature.
In China, where it is believed to have originated, konjac noodles are called moyu or juruo. Japanese chefs refer to them as konnyaku or shirataki. All four of these words describe the same basic concept: a noodle made from konjac, usually powdered.
The fiber-rich konjac corm, which looks like a giant root, doesn’t have a definite taste, but it also doesn’t have any nutrients or calories. It’s little more than soluble fiber known as glucomannan, which cooks can grind into a powdered base that can be used for many foods. In making the paste, the powder is usually mixed with water, then formed into shiny strands. When packaged in liquid, these strands can immediately be sold as noodles. Otherwise, they are slowly roasted to dehydrate them, then packaged as dry foods.
The wet konjac noodles are ready to eat straight from the package. Cooks usually choose to heat them, but no cooking is required. Even the dried versions need no cooking, just reconstituting. Placing konjacs in a bowl of warm water usually restores them to full elasticity within minutes.
It’s usually not desirable to eat konjac noodles, if only because they have virtually no flavor. Their texture is also often a bit gelatinous. Most konjac noodle dishes require a variety of sauces, spices and additives. In Asian cooking, chefs often use them in stir-fries and noodle soups. Konjac noodle is a very flexible ingredient that can be used in a wide variety of dishes and preparations.
In some places, these noodles are marketed and sold as “miracle noodles”. This appellation comes in large part from the zero-sum nutritional content of the noodles: it’s soluble fiber and very little else. They also tend to expand slightly in the stomach, which can trigger feelings of fullness that can lead to less eating and ultimately weight loss. Dieters must be careful not to negate the calorie vacuum of noodles with heavy sauces and toppings, however.
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