Well, one thing is certain—it must be a translucent type of noodle after cooking!

Many noodles fit into the glass noodle category, including:

1.      Longkou vermicelli from China, made of green pea and mung bean starch.

2.      Sweet potato noodles, popular in Chinese and Korean cuisine.

3.      Konjac shirataki, zero carbohydrate, made from Konjac Flour.

Now, you might not agree with me if I classify konjac shirataki as glass noodles. Konjac shirataki noodles are already extremely translucent even before cooking. That’s because they’re 97% water! The remaining 3%? Just glucomannan fibre-basically, a noodle shaped water balloon.

Angus’ shirataki stir fry using Keto Konjac Noodles, together with Dashi Soy Sauce and Toasted Pure Sesame oil.

Product development Inspired by Dr Berg & The Keto Kitchen