Konjac Noodles are made up of glucomannan, a soluble fibre from the root of the konjac plant, found in eastern Asia. Glucomannan is commonly used for conditions like constipation, blood sugar balance, and lowering cholesterol. The noodles are perfect for any diet where starches and carbs are kept to a minimum, such as Paleo or Keto diets, because they have no fat, no carbs and are high in soluble fibre. The konjac root itself has 9.7% crude protein, 7 essential amino acids, and provides minerals like calcium, phosphorus, iron, zinc, manganese, chromium and copper.

So what makes these noodles the latest craze? The glucomannan can’t get hydrolyzed by the digestive enzymes, which creates a feeling of fullness due to its very slow passage through the digestive tract. This further assists in lowering cholesterol and balancing blood sugar and assists with weight loss (because you’re not over eating). Because of their high soluble fibre content, it creates a gel like substance in our intestines and not only helps pick things up along the way through the digestive tract, but also acts as a binding agent for your stool. Konjac is also very alkalizing, which helps the body to maintain an acid-alkalize balance.

To make the noodles is easier than pasta noodles. Simply drain the liquid from the package and add the noodles to a pot of water. Let them boil for a few minutes, drain and serve! The noodles themselves don’t have much of a flavour and their texture is somewhat like a seaweed salad – a bit jelly-like and chewy. You can use these noodles in a vermicelli type dish or in a noodle soup.

It should be noted that some people should not consume konjac noodles. Because glucomannan absorbs water, in the rare occurrence, the noodles can get stuck in the esophagus if not chewed thoroughly and consumed with water. Those with pre-existing esophagus issues may want to avoid konjac noodles.

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