Konjac Jelly Noodles at Shawna Kovacs blog

Konjac Jelly Noodles. Konjac is a root vegetable that grows in parts of asia. It is a rich source of glucomannan—a soluble dietary fiber often used to lower cholesterol and aid weight loss and constipation.  — konjac root can be used in recipes or made into konjac jelly, flour, noodles, rice, supplements, or flour. noodles made from konnyaku are called shirataki. Also known as yam noodles, konjac noodles, devil’s tongue noodles, and miracle noodles, these noodles are a must in braises, hot pots, and sukiyaki.  — shirataki noodles, or simply shirataki (白滝・しらたき, “white waterfall”), are thin, translucent, gelatinous noodles made from the root of the konnyaku (konjac yam plant, aka elephant yam).  — konjac jelly: The corm of the konjac is often colloquially referred to as a yam, though it is not related to tubers. Highly processed konjac flour makes a gelatin substance that thickens soups and sauces (similar to cornstarch).

Highly processed konjac flour makes a gelatin substance that thickens soups and sauces (similar to cornstarch). The corm of the konjac is often colloquially referred to as a yam, though it is not related to tubers.  — konjac root can be used in recipes or made into konjac jelly, flour, noodles, rice, supplements, or flour. Also known as yam noodles, konjac noodles, devil’s tongue noodles, and miracle noodles, these noodles are a must in braises, hot pots, and sukiyaki. It is a rich source of glucomannan—a soluble dietary fiber often used to lower cholesterol and aid weight loss and constipation. noodles made from konnyaku are called shirataki.  — shirataki noodles, or simply shirataki (白滝・しらたき, “white waterfall”), are thin, translucent, gelatinous noodles made from the root of the konnyaku (konjac yam plant, aka elephant yam).  — konjac jelly: Konjac is a root vegetable that grows in parts of asia.

Lychee konjac Jelly Boba

Konjac Jelly Noodles Konjac is a root vegetable that grows in parts of asia. Konjac is a root vegetable that grows in parts of asia. The corm of the konjac is often colloquially referred to as a yam, though it is not related to tubers.  — konjac root can be used in recipes or made into konjac jelly, flour, noodles, rice, supplements, or flour. noodles made from konnyaku are called shirataki. Highly processed konjac flour makes a gelatin substance that thickens soups and sauces (similar to cornstarch).  — konjac jelly: Also known as yam noodles, konjac noodles, devil’s tongue noodles, and miracle noodles, these noodles are a must in braises, hot pots, and sukiyaki. It is a rich source of glucomannan—a soluble dietary fiber often used to lower cholesterol and aid weight loss and constipation.  — shirataki noodles, or simply shirataki (白滝・しらたき, “white waterfall”), are thin, translucent, gelatinous noodles made from the root of the konnyaku (konjac yam plant, aka elephant yam).