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traditional shirataki noodles

Traditional shirataki noodles are a mainstay of Asian cuisine. They can be prepared in a variety of ways and are delicious. Here are a few of my favorite recipes for making these delectable treats.


In Japan, traditional shirataki noodles with konjac are a popular low-carb diet dish. They're also devoid of gluten, low in calories, and high in fiber.

Shirataki contains glucomannan, a natural fiber derived from the konjac plant. This prebiotic fiber can help with digestion and regularity. It can also aid in cholesterol reduction and intestinal wellness.

Shirataki is a low-carb and low-fat alternative to pasta that is popular among those following a ketogenic diet. It has a neutral flavor. These gluten-free noodles are also vegan.

Shirataki has a robust and springy texture when cooked. The texture resembles that of rice. These noodles can be cooked in the microwave or by boiling.

Shirataki noodles are manufactured from the konjac yam plant. They are a low-carb, gluten-free substitute for regular rice.

Why choose Hethstia traditional shirataki noodles?

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Traditional shirataki noodles low carb dishes are an excellent low-carb substitute for rice noodles. These vegan gluten-free noodles are ideal for quick stir-fries. It's simple to add some extra taste.

The shirataki noodles should be rinsed under cold water first. After that, rinse them in a colander. After draining, place the shirataki noodles in a frying pan and cook for three minutes.

You can add some sesame oil to this dinner to make it even more tasty. Tahini or sesame paste can also be used. For added crunch, toss in some shredded cabbage.

Shirataki noodles are versatile and can be used in a variety of Asian-inspired cuisines. It goes especially well with sauces. It's the foundation of a Thai dish called Pad Thai, for example.

Shirataki Yakisoba is a popular Japanese meal that makes use of shirataki noodles. The noodles in this recipe are boiled in broth and combined with chickpeas. This recipe is both tasty and healthful.

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