FAQ

FAQ

Shirataki Noodles are part of the traditional chinese kitchen, people are eating them since hundred of years. They will be produced out of of the flour of the Konjac Root. For european people you can compare Shirataki noodles most likely with chinese glass noodles.
The Shirataki noodle in its raw form is relatively tasteless, which is also due to its high water content. What’s so great about our Shirataki noodles is the fact that they will absorb the taste of the sauces very well. Here, yet another benefit comes into play, as the missing surface starch won’t allow the Shirataki noodles to change the original taste of sauces and the noodles won’t stick together, as it is usually the case with normal pasta. Your very first Shirataki noodle dish will revolutionize your kitchen. Tastes and textures are being presented in a completely new light and it will change the traditional compositions of your usual dishes.
Traditional Shirataki noodles do not contain any carbohydrates and are gluten free. This makes them especially great for low carb and vegan diets. The very low calorie content of the Konjak root has been known for centuries to being beneficial for losing weight, which it is still being used for and popular today. Because of its fibrous surface and the incredibly high water content this noodles also has a very satisfying effect. Since the Shirataki noodle does not contain any gluten or fat, it is an extremely low in calories. One kilogram of Shirataki noodles only contains 60 calories, whereas one kilogram of commercial wheat in comparison contains 3,680 calories.
The preparation is pretty simple. You swill the noodles real quick under water, than roast it 5-6 minutes in a pan with oil and they are ready to eat!

In our Shirataki Recipe Database you will find a lot of Recipes for all Shirataki Noodlesorts.

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