Organic Konjac Noodles 315g (drained 200g)

Shirataki Noodles
Made from konjac flour, ideal in stews, hot pots and stir fries.

  • Gluten free
  • Suitable for vegans
  • Fat free
  • Wok ready
  • V+
  • GF
Ingredients & Nutritional Information

Gluten Free & Organic Konjac Noodles

Water, Konjac flour* (3%), Firming agent [Calcium hydroxide].
*Organically grown

Store in a cool and dark place. Once opened keep refrigerated and consume within 3 days.

Nutritional Information:

 per 100g
of which saturates<0.1g
of which sugars<0.5g

Product of Origin:
Product of China.

How To Cook

Nikujaga (Japanese Beef Stew) - Try this hearty family recipe for 4

  1. Make the sauce by mixing 5 tbsp soy sauce, 3 tbsp mirin, 3 tbsp cooking sake (or dry sherry or white wine) & 2bsp brown sugar. Set aside.
  2. Cut 2 large potatoes, 1 onion and 2 carrots into big chunks and fry in a deep pan with 1bsp oil. Add 300g thin beef slices and drained konjac noodles. Fry until beef as browned.
  3. Add 300ml of water or (vegetable stock) and bring to the boil. Skim off the scum for a cleaner flavour.
  4. Add the sauce and simmer for 20 minutes until potatoes are cooked with lid on. Add a few mange tout beans, turn off the heat and leave to stand until serving.


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