Where Can I Buy Konjac Noodles?

Where to Find Shirataki Noodles in the Grocery Store

Shirataki noodles can be found in the produce aisle, the pasta and grain aisle, or the Asian food aisle.

Also, keep in mind that shirataki noodles are packaged under a variety of names, including any of the following:

Many grocery stores stock shirataki noodles with their produce. For tofu, vegan foods, and meatless meat substitutes, most produce sections will have a refrigerator.

The most likely place to find them is here, so you should check there first.

Keep in mind that many refrigerated shirataki noodles are actually a tofu and konjac yam substitute, not just the konjac yam that is used to make traditional shirataki noodles.

You might find shirataki noodles in the pasta and grain aisle because they come in both dry and wet varieties. Dried shirataki noodles come in a variety of brands, but there’s a good chance you’ll find at least one at your neighborhood grocery store.

Some supermarkets dedicate an entire aisle to Asian foods. Shirataki noodles may be available in that section because they are so common in East Asian cuisine.

So, if you’ve looked in the pasta and refrigerated sections but come up empty-handed, this will be another place to look.

What Are Konjac Noodles?

Konjac noodles, which are made from the corm of the konjac yam, also known as the elephant yam, have long been a mainstay of the diets of the Japanese and the Chinese. When making noodles with this ingredient, the konjac is ground into a flour and combined with still water and lime water, a calcium hydroxide solution that helps keep the mixture cohesive so that it can be sliced into noodles.

Shirataki noodle is another common name for konjac noodles. When poured into a bowl, the noodles appear translucent and almost like cascading water, earning it the name “white waterfall” in Japanese. These almost clear noodles dont have much taste. The food makes up for what it lacks in flavor by being a filling ingredient.

How To Cook With Konjac Noodles

Although konjac noodles are infamous for having a slight smell and rubbery texture, this can be easily avoided if prepared correctly. Be sure to rinse the noodles after removing them from the package and before boiling them. Then boil on high for about three minutes. Next, drain the noodles and pan-fry them for five to seven minutes without any additional oil, making sure to let as much water evaporate so the noodles don’t dry out. This helps with the slightly rubbery texture. The noodles are then prepared to be combined with the meat, vegetables, and sauces. They can also be made simply by boiling them, but it’s best to keep the preparation time under three minutes.


What is another name for konjac noodles?

Shirataki noodles are long, white noodles. They are often called miracle noodles or konjac noodles. They are created using glucomannan, a fiber found in the roots of the konjac plant.

Are konjac noodles healthy?

If consumed occasionally as an addition to a fabulously healthy and fresh whole-food diet, konjac products are an excellent way to sate unexpected cravings, lower cholesterol, and increase your intake of fiber.

What can I replace konjac noodles with?

Check out my favorites below.
  • Shirataki (aka konjac) noodles. These beloved keto foods also go by the names shirataki, miracle, zero, and konjac
  • Hearts of palm noodles. Pasta in a can?! …
  • Cassava noodles. …
  • Bean noodles. …
  • Lentil noodles. …
  • Almond flour noodles. …
  • Spiralized vegetables. …
  • Spaghetti squash.

Are konjac noodles the same as rice noodles?

Konjac noodles look a lot like rice vermicelli. Both ingredients are white, with some translucency on occasion. Rice vermicelli is made from rice flour and water, as the name implies, whereas konjac noodles are made from flour made from the corm of a lily-like flower, water, and lime water.

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