A great alternative to pasta. Shirataki noodles are made from glucomannan, a type of fiber that comes from the root of the Konjac plant.
The Konjac plant grows in Japan, China and Southeast Asia. It contains very few digestible carbs with most of its carbs come from glucomannan fiber. The noodles have a translucent appearance and are made by mixing glucomannan with water, which helps them hold their shape. Shirataki noodles contain a lot of water and are approximately 97% water and 3% glucomannan fiber. They're also very low in calories.
****These shirataki root noodles should not be confused with shirataki soy noodles found in most supermarkets