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August 1, 2026Short & citedBlog
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Everyday Life • Food & Drink

Konjac Noodles

Konjac noodles, also called shirataki noodles, are translucent noodles made from the konjac plant’s corm or root and the soluble fibre glucomannan.

Updated August 1, 20261 min readCited sources

Konjac noodles, also called shirataki noodles, are translucent, low-calorie noodles made from glucomannan fibre from the konjac plant's root.

What it is

Konjac noodles are a traditional East Asian noodle product made from glucomannan, a soluble fibre from the konjac plant's corm. They are naturally gluten-free, very low in digestible carbohydrates, and often used as a pasta or rice substitute in low-carb and keto diets.

Why it matters

Because they are very low in calories and digestible carbs, konjac noodles can support weight management and blood sugar control. Their fibre content may promote fullness, but they provide little protein or micronutrients, so they work best as part of a balanced meal.

Key details

Konjac noodles are sold water-packed and should be rinsed before use to reduce any odour. They can be boiled, pan-fried, or added to soups and stir-fries. In Canada, they are available at Asian grocery stores, major supermarkets, and online.

In short

  • Made from konjac glucomannan fibre, not wheat or rice.
  • Very low in calories and digestible carbs; keto-friendly.
  • Naturally gluten-free; popular as a pasta alternative.
  • Rinse before cooking to improve texture and reduce odour.
Canadian angle

Konjac noodles are available in Canada through Asian grocery stores, larger supermarket chains, and online retailers, and they are often used by Canadian consumers looking for low-carb or gluten-free pasta alternatives.

Quick questions

What are konjac noodles?
They are noodles made from glucomannan fibre from the konjac plant's root, also known as shirataki noodles.
Are konjac noodles healthy?
They are low in calories and digestible carbs and provide soluble fibre, but are not nutrient-dense. They can fit into a healthy diet as part of a balanced meal.
How do you cook konjac noodles?
Rinse them well, drain, then heat by boiling, pan-frying, or adding to soup or sauce to improve texture and remove any packaging odour.

Sources

  1. Noom — https://www.noom.com/blog/weight-management/konjac-noodles/
    Supports: Konjac noodles are made from konjac plant fibre, are low-calorie and high-fibre, and are used as a low-carb pasta or rice alternative.
  2. Bokksu Market — https://bokksumarket.com/blogs/magazine/konjac-noodles
    Supports: Konjac noodles are made from the starchy roots of the konjac plant and are very low in calories; they are popular for keto diets.
  3. The Spruce Eats — https://www.thespruceeats.com/what-are-konjac-noodles-and-how-are-they-used-5085367
    Supports: Konjac noodles, also called shirataki, are made from the corm of the konjac yam and have been used in Japanese and Chinese diets for centuries.
  4. Healthline — https://www.healthline.com/nutrition/shirataki-noodles-101
    Supports: Shirataki/konjac noodles are made from glucomannan fiber from the konjac root and are often described as very low- or zero-calorie noodles.
  5. Medical News Today — https://www.medicalnewstoday.com/articles/shirataki-noodles
    Supports: Shirataki noodles consist of water and starch from the konjac plant roots and are low in calories and carbohydrates.
  6. WebMD — https://www.webmd.com/diet/health-benefits-shirataki-noodles
    Supports: Shirataki/konjac noodles are high-fibre, vegan, gluten-free, keto-friendly, and available in grocery stores, Asian markets, online, and natural food stores.