Best Konjac Shirataki Pasta (Shirataki Noodles Bulk)
Konjac Noodles Bulk
Konjac Shirataki Pasta is made with konjac flour containing the water-soluble dietary fiber glucomannan. Studies have shown konjac glucomannan in the diet is beneficial to our health in many ways.
FAQs
1. What are konjac noodles actually made of?
Konjac noodles are made from glucomannan, a type of soluble fiber extracted from the root of the konjac plant (also called elephant yam). The fiber is mixed with water and a small amount of lime water (calcium hydroxide) to help it hold its shape, then boiled and formed into noodles. They are approximately 97% water and 3% fiber.
2. Why do shirataki noodles smell like fish when opened?
The “fishy” or “earthy” odor comes from the alkaline water used to preserve the noodles in the package. This liquid absorbs the natural scent of the konjac root. The smell is completely normal and does not mean the noodles are spoiled; it can be entirely removed by rinsing the noodles under cold running water for 1–2 minutes. Sentaiyuan no longer uses alkaline water to soak konjac noodles, so our konjac noodles will not have a “fishy” or “earthy” taste.
3. How do you cook konjac noodles so they aren’t rubbery?
To achieve a texture closer to traditional pasta, follow the “Rinse, Boil, Dry-Fry” method:
Rinse: Thoroughly wash away the packing liquid.
Boil: Parboil for 2–3 minutes to soften the edges.
Dry-Fry: This is the most important step. Toss the drained noodles into a hot, dry skillet (no oil) and sauté for 5–10 minutes until they “squeak” and the excess moisture evaporates. This firms up the texture significantly.
4. Are konjac noodles healthy or just "filler"?
They are “healthy” in the sense that they are extremely low in calories (usually under 10–15 per serving) and high in prebiotic fiber, which supports gut health. However, they contain almost no vitamins, minerals, protein, or fat. They should be viewed as a high-fiber vehicle for nutrient-dense sauces, proteins, and vegetables rather than a standalone meal.
5. Can konjac noodles cause stomach pain or bloating?
Yes, for some. Because they are pure soluble fiber, they can cause gas, bloating, or even a “heavy” feeling in the stomach if your body isn’t used to high fiber intake. It is recommended to start with a small portion and drink plenty of water to help the fiber move through your digestive system.
6. Are "konjac noodles" and "shirataki noodles" the same type of noodles?
The terms are often used interchangeably. It’s the same as how China refers to “土豆” and “洋芋”. “Konjac” refers to the plant source, while “shirataki” (meaning “white waterfall” in Japanese) refers to the noodle’s appearance.
7. Can I eat konjac noodles every day?
While safe for most, eating them daily isn’t always ideal. Since they provide almost no nutrients, relying on them too heavily can lead to nutritional deficiencies if they replace more calorie-dense, nutrient-rich foods. Additionally, the high fiber content can lead to chronic digestive discomfort if overconsumed.
Sentaiyuan Food Exhibition
In 2023-2025, Sentaiyuan has participated in the World Organic Food and Beverage Exhibition.
Customer Feedback
“These are konjac noodles so yes, they'll have a funky smell (that goes away if you rinse them and cook them) and the texture won't be exactly like regular noodles. But if you actually like konjac noodles, these are great! I use them to replace ramen noodles to cut calories and have really enjoyed them. Each pack in here is a single serving. Great bargain for the price. I'll be repurchasing. These noodles are easy to use, and I like that they’re low cal. I used them to make shrimp scampi, and it went well. Will order again.”
“I have tried almost every type and brand of Konjac noodles available over the years, and I must say these are the best I've had. They do not have a fishy smell or taste, they are easy to fix just rinse a few times and warm them up. If you use a sauce or put them with some type of meat or broth they are great at taking up the flavor, I will say if you let them sit for a while even if it's just an hour or so, they will fully take up the flavor something no other konjac has ever done for me. I actually enjoy these. I have cooked them several times once with a tomato-based sauce, once with butter, and hamburger with onions and garlic and it satisfied my great need and love of pasta! you will not be sorry just make sure you cook the water out of them before putting them in any sauce or stir fry etc. takes only a couple of minutes.”
“Addicted to these! So easy to make and just like real pasta! Need to wash before use under warm water with a strainer. If not the initial liquid can be off putting. Overall a good filler. Its a nice option, fluffy and soft easy to mix with the flavor you like as this doesn’t have much flavor. However its a good idea to avoid using flour or regional pasta.”