Yam noodles: 59 Photos & Videos

How to Cook Shirataki, the Japanese Noodle That Never Gets Mushy | Bon  Appétit

FAQ

Shirataki. Shirataki are translucent, gelatinous Japanese noodles that are made from the starchy tuber of the konjac plant (also known as konjac yam or elephant yam).);})();(function(){window.jsl.dh(eYW8Zva9EqWc5OUPgOOs6A8__37,
Shirataki noodles are usually considered good. These noodles are low in calories and carbohydrates and high in glucomannan (fiber). Glucomannan is a water-soluble dietary fiber with multiple health benefits and is often used for promoting weight loss.
The edible part of the konjac plant is the root which resembles an oval shaped taro or yam potato. Some people call konjac noodles “yam noodles”. This is misleading as there is no yam at all; if it did contain yam, our pasta would contain a lot more starch and calories.
Aside from a bit of draining and rinsing, shirataki noodles require no preparation at all. Drain, rinse, dress, and you're ready to eat. It takes longer for me just to heat up a pot of water to cook wheat noodles than it does for me to prepare a cold shirataki noodle salad from start to finish.
Dioscorea japonica, known as East Asian mountain yam, yamaimo, or Japanese mountain yam, is a type of yam (Dioscorea) native to Japan (including Ryukyu and Bonin Islands), Korea, China, Taiwan, and Assam.