Identification

• Shirataki noodles are very thin noodles in comparison to egg and other Asian noodles. They are also translucent, giving them an almost plastic appearance.

Types

• When purchased in a market, shirataki noodles come in two different forms. Dry shirataki noodles have a long shelf life. Wet shirataki noodles have a shorter shelf life but are often fresher and are packaged in water.

Nutrition

• Shirataki noodles are great for health-minded individuals. They are very low in calories and carbohydrates, yet they are filling enough to satisfy appetites without contributing fat or sugars to a person's system.

Origin

• Shirataki noodles are made from the Konjac plant of Japan and Southeast Asia. This plant is also used to make jelly and flour.

Composition

• Shirataki noodles are composed mostly of water and glucomannan. The latter is a type of dietary fiber, making these noodles good for those looking to add fiber to their regular diet.