Question 1

How much water does the shirataki noodles absorb during preparation?

Accepted Answer

In the short cooking time of only 5 minutes, the dried shirataki 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.

Question 2

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

Accepted Answer

When you take the shirataki 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 shirataki 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.

Question 3

Does konjac have side effects on my body?

Accepted Answer

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.

Question 4

How can I prepare the dried Shirataki noodles?

Accepted Answer

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!

Question 5

What is special about dried shirataki noodles?

Accepted Answer

Shirataki 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: Shirataki 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.

Question 6

How many grams of dried shirataki noodles make one serving?

Accepted Answer

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.

Average nutritional values	per 100g
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
Best before date	10.05.2028
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, tapioca starch, water
Trade name	Noodles made from konjac flour
Label note	Ingredients, nutritional values, and packaging may change. For exact information, please check the product description.
Press & Resellers	Download cropped photo

Dried konjac noodles | 500g

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