I’ve been using konjac noodles for years. They’re difficult to find, every grocery has them in a different area. When you figure that out they move them again. These are just as great and wonderful and cheaper than my previous local ones.
These are essentially carb free. If you follow the directions they are tasteless themselves and pick up the flavors of your sauces and seasonings.
I firmly believe each bag has 1 continuous noodle. Place a mesh colander or one with small holes in the sink under the faucet. Turn on the water, cut open the bag and dump contents into the colander and rinse really well. Then cut into lengths you like. People complain of the odor upon opening the bag. They are preserved in the same liquid as hominy in the can. Might have a slight fishy odor. Just rinse well.
If you’re using canned mushrooms, add to the noodles and drain. Some people like to set the liquid from the can to one side for the recipe. I let them sit awhile, 20 minutes or so. It shortens the next step. At this point they can just sit awhile.
Heat a heavy pan on medium low. I like a frying pan for this step as it makes thing go faster. Add the noodles and mushrooms. Move them around in the pan while heating until they just start to stick. Do not grease the pan. You’re just drying them off. As they dry they will start sticking so you know you’re ready for the next step. Depending on how well drained this can take 5-15 minutes. Don’t turn up the heat to go faster, not a good idea.
If you’re going to brown meat at this point, dump the dried noodles (and mushrooms) onto a plate. They can sit fir awhile at this point, if necessary.
The noodles will soak up lots of flavors. The mushrooms will do the same. I learned the mushroom trick by accident. The noodles don’t mush. They hold their slightly firm consistency. It’s not quite al dente but similar. In the past 25+ years I’ve searched high and low for an acceptable pasta product. So far they’ve all had a weird flavor, strange consistency, some mush, some gritty. I can open several bags and make a large casserole to portion out and freeze for later. These work really well.
I keep looking for other options but so far I’ve found funny colors, strange flavors, noodles that fall apart, etc. If you want spaghetti or macaroni and cheese with few ingredients to cover up the weird noodles you’ll really appreciate these. I’d really like lasagne noodles and some more pasta shapes. I’m hoping more people will try and like these so they’ll buy more, tell their friends and the prices will get lower. And no one has offered me anything for my wonderful opinion.
My mother, husband, 2 daughters and several other family and friends are type 2 diabetics. This has been the only pasta product they all like.
Water, Konjac Powder, Acidity Regulator.
