Shirataki Noodles

Shirataki are translucent, gelatinous Japanese noodles made from the corm of the konjac plant rather than from grain, giving them a chewy, jelly-like texture and very little flavor of their own before seasoning. They are traditionally eaten in soups or stir-fried in Japanese cuisine, taking on the flavor of the broth or sauce they are cooked with. Because they are made mostly of the soluble fiber glucomannan rather than starch, shirataki noodles are much lower in digestible carbohydrates than wheat or rice noodles.