9. Shirataki Noodles
Shirataki noodles are white, long noodles. They are also known as miracle noodles or konjac noodles. They’re manufactured with glucomannan, a fiber derived from the root of the konjac plant. Konjac can be found in Japan, China, and Southeast Asia. It has extremely few digestible carbs, but the majority of them come from glucomannan fiber. “Shirataki” is Japanese for “white waterfall,” which characterizes the transparent aspect of the noodles. They’re prepared by combining glucomannan flour, ordinary water, and a small amount of lime water, which helps the noodles keep their shape. After boiling, the mixture is formed into noodles or rice-like pieces. Shirataki noodles are high in water content. In actuality, they comprise around 97% water and 3% glucomannan fiber. They’re also minimal in calories and have no digestible carbohydrates.
Tofu shirataki noodles are comparable to typical shirataki noodles, but with added tofu for a few more calories and a modest quantity of digestible carbs.
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