什麼是蒟蒻麵?

What are konjac noodles?

noodle

Made from the bulb of the konjac yam, also known as yam-like, konjac noodles have been a staple in Japanese and Chinese diets for centuries. To make noodles from this ingredient, konjac is made into flour and mixed with still water and limewater, a calcium hydroxide solution that helps hold 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 the nickname comes from the fact that the noodles appear translucent, almost like a waterfall when poured into the bowl. These almost clear noodles didn't have much flavor. What the food lacks in flavor, it makes up for in filler ingredients.

Konjac rice noodles

Konjac noodles look a lot like rice noodles. Both ingredients are white and sometimes a little translucent. As the name suggests, rice noodles are made from rice flour and water, while konjac noodles are flour made from lily bulbs, water and lime water. These noodles have been used in Asian cooking for centuries, although rice noodles come from China and konjac noodles are thought to have been created in Japan.
When buying rice noodles, make sure the package says "rice". There are also Italian vermicelli, which look similar and are made from semolina flour. Konjac noodles may also appear under the name shirataki/Konjac, but the way it is made remains unchanged. Both noodles can be served hot or cold and don't have a strong flavor of their own. These are also easily overcooked, although rice noodles are more forgiving

Variety

All konjac noodles are long and white or opaque. Some may appear clearer than others. This ingredient can be found under other names, including shirataki noodles, miracle noodles, devil's tongue noodles, and yam noodles.

Uses of konjac noodles

Theoretically, there's nothing that konjac noodles can't do with regular long noodles, although the latter tend to be a bit rubbery and can't be cooked for as long. The konjac noodles themselves also don’t have much flavor, instead, they come with 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 a delicious peanut sauce for a quick side dish.

How to cook konjac noodles?

Konjac noodles are known to have a bit of a smell and rubbery texture, but this aspect is easily avoided if cooked properly. When opening a package of noodles, be sure to rinse them before boiling. Then cook over high heat for about three minutes. Next, drain the noodles and fry them without adding oil for five to seven minutes, ensuring as much of the water as possible evaporates without drying out the noodles. This contributes to a 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's best to keep it quick and for no more than three minutes.

What does konjac noodles taste like?

The konjac noodles on their own didn't have much flavor. Think of this ingredient as a blank slate that tastes like whatever sauce or spice you cook it with.

Konjac noodles recipe

Konjac noodles continue to replace starch in many Asian dishes. They are closest to rice noodles in taste and texture and hold up well in many meals. However, avoid using konjac noodles in soups as they are made primarily of water, an ingredient that can quickly dissolve or turn rubbery and almost gel-like when immersed in water.

 

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