I’ve written about Shirataki noodles before – they’re an asian food product, made from the roots of the Konjac plant. They’re a very low carb pasta which is perfect for diabetics and allow us to eat pasta dishes that are otherwise offlimits. They’re also great for dieters because they’re very low calorie. They’re rubbery and have less flavor than normal pasta but are otherwise a decent replacement, and they’ve become a common ingredient in my diet – I use them in soups, stir fry, with italian pasta dishes, and even in salads occasionally. I had been buying them from the grocery store now that many stores carry the House Foods brand, but unfortunately they only make linguini and spaghetti noodles and I’ve craved other pasta shapes. I decided to try ordering from Konjac Foods and it’s worked out great. They sell shirataki pasta in all kinds of shapes, including lasagna noodles. I haven’t had lasagna, one of my favorite dishes, in over 4 years at this point. Soon I will, along with baked ziti with meatballs, another favorite. Their noodle also has some benefits over House Foods – they’re a bit firmer and less rubbery, and they don’t require refrigeration. The downside is you have to order a large quantity, so for now I have ~10 pounds of Shirataki under my sink. At the rate I go through it this will last me a couple of months, and it cost me a bit over $40 up front to have it shipped to me.
Still, it’s totally worth it, whether you’re a diabetic trying to reintroduce pasta to your diet or a dieter looking to lose some weight.
0 thoughts on “Praise for Konjac Foods”
Thank you for that review. I just placed an order and am pleased you are satisfied with them. I have not had a chance to try them so figured it might be buyer beware. I am looking forward receiving them.
Sure thing. Funny, you reminded me it’s time to order – things are finally thawing in the NE so I can safely reorder from them again. I just bought myself a box of lasagna noodles 😉
Wondering how the lasagna noodles are???
FWIW, I don’t like the lasagna noodles. They’re ok if you eat the lasagna in one sitting, but if you intend to put the leftovers in the fridge, the only way to reheat safely is the oven, which dries things out. The microwave caused some wierd texture issues with the shirataki noodles, and the portion we froze became inedible – freezing apparently destroys shirataki. I’m still looking for a good way to make lasagna with low/no carbs.