Konjac noodles are noodles made from the bulb of konjac (konjac) yam. This is a simple, almost translucent noodle, no matter what it goes with, its flavor will be revealed.
What is Konjac Noodles?
Made from the bulbs of konjac yam, also known as yam-like, konjac noodles have been a staple of Japanese and Chinese diets for centuries. To make noodles with this ingredient, konjac is made into flour and mixed with still water and lime water. Lime water is a calcium hydroxide solution that helps keep the mixture together, so it can be cut into noodles.
Another common name for Konjac noodles is Shirataki noodles. It means "white waterfall" in Japanese, and this nickname is because the noodles look translucent and almost like a waterfall when poured into a bowl. These almost clear noodles don't have much flavor. The food lacks flavor, it makes up for the filling ingredients.
Konjac face than rice noodles
Konjac noodles look a lot like rice noodles. Both components are white and sometimes a little translucent. As the name suggests, rice noodles are made with rice noodles and water, while konjac noodles are flour made with lily bulbs, water and lime water. For centuries, these noodles have been used in Asian cooking, although the rice noodles are from China, and the konjac noodles are thought to be created in Japan.
When buying rice noodles, please make sure that "rice" is written on the package. There is also Italian vermicelli, which looks very similar and is made of semolina. Konjac noodles may also appear under the name shirataki, but the way it is made has not changed. Both types of noodles can be eaten hot or cold, and they do not have a strong taste. These are also easy to overcook, although the rice noodles are more forgiving
All Konjac noodles are long, white or opaque. Some may look clearer than others. This ingredient can be found in other names, including Shirataki noodles, miracle noodles, devil tongue noodles, and yam noodles.
Konjac noodles use
In theory, there is nothing that konjac noodles cannot make with regular long noodles, although the latter tend to be a bit springy and cannot be cooked for that long. Konjac noodles don't have much taste. On the contrary, it has nuances of sauce, main ingredients and spices. Use it to make Asian-style noodles, make main dishes, cold dishes and salads, or simply mix with delicious peanut butter as a quick side dish.
How to cook with Konjac noodles
As we all know, konjac noodles have a little smell and rubbery texture, but if cooked properly, this aspect is easy to avoid. When opening a pack of noodles, be sure to rinse them before boiling. Then cook on high heat for about three minutes. Next, drain the noodles and fry them for five to seven minutes without adding oil, making sure that as much water as possible evaporates without drying the noodles. This contributes to the slightly rubbery texture. Next, the noodles are ready to be added to vegetables, meats and sauces. They can also be prepared by boiling, but it is best to keep them fast and no more than three minutes.
What is the taste of Konjac noodles?
In their own Konjac noodles there is not much flavor. Think of this ingredient as a blank slate that tastes like any sauce or spices cooked with them.
Konjac Noodle Recipe
Continue to use Konjac noodles to replace starch in many Asian dishes. They are the closest to rice noodles in terms of taste and texture, and can maintain good condition in many diets. However, avoid using konjac noodles in soups because they are mainly made of water, which quickly dissolves or becomes rubbery and almost gel-like when immersed in water.