Well not exactly. Although it does present itself in the shape of pasta. You can get angel hair, fettuccini, or spaghetti. What I am talking about is the Tofu Shirataki noodle. It comes from the root plant, Amorphophallus Konjac, or a few other closely-related species. Grown in various parts of Asia, and given many names in different places, including Konnyaku potato (or just Konnyaku), Konjac, Konjaku, elephant yam (although as far as I can tell, they are not related to any other plant commonly called “yam”), and others. The fiber is also known as glucomannan.
There is some evidence that glucomannan, when tested as a powdered supplement, can play a role in blood sugar control, as well as improve cholesterol and weight loss. It also contributes to fiber intake, and can be a substitute for starchy noodles. That grabbed my attention.
Shirataki noodles come “wet”- packed in liquid and are ready to eat out of the package. The liquid they are packed in has a hard to describe flavor. This can be easily washed off with hot water after you have placed the noodles in a colander. You can also boil them for 3-5 minutes. This method works best for me. It cancels out the aroma of the liquid it is packed in. Shirataki noodles tend to be a little rubbery. I have heard them described as “Noodles with a rubber band thing going on”. I wasn’t going to let that discourage me. I love a culinary challenge. If the texture bothers you sprinkle a small amount of corn starch to cut the rubberlike feel. They don’t have a real taste of their own so they marry well to the flavors you’re cooking with. Once you become comfortable with them you will find how easily they translate into any dish calling on ‘Noodles’.
I created an Italian and an Asia dish for you. Both were served to my PICKY family, which they ate. If I had mentioned that Shirataki Noodle’s were a primary ingredient in the dishes they would have chosen to go to bed without dinner.
Some things are better left unsaid.

Bon Appétit,
Chef Deb

Recipes are posted on website