Glucomannan noodles are traditional Japanese noodles often called konnyaku noodles. These uniquely textured noodles are thin, chewy, translucent, gelatinous with almost no flavor by themselves. Low in carbs and calories, the key ingredient of these highly famed noodles is a rich dietary fiber called Glucomannan, which is derived from the roots of yam-like Konjac plant grown in Japan and China.
Glucomannan noodles are easy to cook. Cooking with these noodles can be very rewarding for weight loss and healthy living. Pre-packaged in water in a refrigerated plastic bag. They smell a little odd on opening the ready-to-eat package but the odor disappears soon. These noodles can be prepared either by boiling them briefly or running them under hot water. They can be the main ingredient or they can play alongside vegetables, meat and tofu with soy sauce to enhance the flavor.
The benefits are endless....
Zero calories - the glucomannan in Nooodle contributes no calories and when consumed as part of a meal reduces the net caloric content of the meal. The calories come from what else one puts on the noodles.
Lowers calorie uptake - the glucomannan in Nooodle increases the viscosity of the gastro-intestinal content and reduces rate of food (calories, fat, cholesterol, sugar) absorption in the small intestine. The net effect of consuming a meal with Nooodle is that one absorbs less calories from the other foods eaten with it.
Promotes satiety - the glucomannan in Nooodle is made up largely of water which fills one up quickly giving the feeling of satisfaction. One tends to eat less when Nooodle is part of the meal.
Delays hunger - the glucomannan in Nooodle increases the viscosity of gastro-intestinal content and extends the feeling of fullness so one doesn't feel hungry for an extended period of time.
Modulates glucose spikes - the glucomannan in Nooodle reduces the rate of glucose absorption in the small intestine and prevents blood glucose from spiking (clinically proven to be more effective than xanthan gum and psyllium). Stirring in Nooodles into ice cream and parfaits helps one enjoy treats with less absorption of sugar.
Cholesterol reducing agent - the glucomannan in Nooodle, by virtue of its viscosity, traps the cholesterol from foods and also the cholesterol released by the body and prevents it from being re-absorbed. A meal containing Nooodle in addition to flushing out cholesterol from the GI tract will also contribute to reducing cholesterol in the blood cholesterol. Cholesterol reduction is further enhanced when glucomannan is combined with other cholesterol reducing agents such as plant sterols and chitosan.
Regularity / laxative effect - glucomannan is a dietary fiber and prevents constipation by increasing bulk in the colon without the discomfort associated with most other dietary fibers.
Anti-inflammatory activity - although the mechanism is still being investigated, the positive effect of glucomannan on skin inflammation is well known among its users. For centuries Nooodle like products have been part of Eastern traditional medicine.
Prebiotic activity - serves as food for bacteria in the colon and helps enhance immunity. Foods that promote the growth of healthy bacteria have innumerable health benefits for people of all ages and genders.
Shelf Life - 6-10 months refrigerated. 4 months pantry. Will last 2 months past printed expiration date if kept refrigerated.
We've tried a few of these pastas, and this was one of the better ones. The taste and texture were good, but best of all to me was the lessened fishy smell when opening and rinsing. Well done, Nooodle!
The noodles are fine, they aren't pasta. They don't really have a taste by themselves and have a smell until you wash them, I even boil them for 2-3 minutes and immediately wash them with cold water. If you're not a beginner adventurous eater while on your diet or carb free needs or whatever, you're not going to enjoy these. These are for people who don't mind a simple noodle replacement to give some bulk back to your food whether it be spaghetti or stir fry, etc. You're not ordering these for taste or texture, truthfully they remind me of a tentacle but of course they aren't. I've tried to get other people to try these noodles when I make them and they won't even try them because of the way they look. My recommendation is to have an open mind and open stomach. Once again, these aren't a pasta replacement and taste nothing like them. They only absorb the taste of food you've cooked it with. I put salt or garlic salt on mine sometime and give them a quick saute in a pan to "brown" them a little and it improves the taste to me.