Keto Noodles, Shirataki Noodles or Miracle Noodles (Konjac Noodles) all go by very similar names, but many people don’t know how you make them taste delicious.
These noodles are the perfect way to still enjoy European and Asian cuisines without submitting to the carbs that are generally present in both Italian pasta, Japanese Ramen or any other noodle dishes like Pho or Vietnamese styles.
These keto friendly noodles can be purchased from most Asian supermarkets, and have been a big part of Chinese, Japanese and Korean cuisines for hundreds of years. More on this later in this post.
Konjac noodles or more commonly, the name for this type of food is called Shirataki noodles and has been used in Chinese, Japanese and Korean cuisine for hundreds of years.
The noodles are made by mixing powdered konjac root with water and lime water, boiled and cooled, then solidified into noodles. Because they are typically quite fragile, they are sold in plastic bags along with accompanying water to ensure they stay intact.
Some of these keto friendly noodles are mixed with a slight amount of seaweed to add to its stability, which is why some of the noodles or rice you find in these packets can taste like “fish” or slightly oceanic.
Catherine has a great review of these noodles over at www.foodwatch.com where she shares everything from how its made, to what it tastes like, and even the stories from 2000 where 15 people died from consuming this food (don’t worry, it was only because the gelatinous root was not diluted enough in jelly cups, which would accidentally become lodged in peoples throats which caused some people to choke) – This isn’t going to happen with this low carb rice.
Make sure to follow the directions in the recipe, as I show you how I make these konjac noodles taste less like seaweed, and more like actual noodles.