I've heard talk of these on ASDLC, and there's an Asian grocery store near where I live, so I went out and bought a package. They are made from a kind of yam, and even though yams are usually starchy, the noodles are ultra low-carb.

The noodles come packed in water, in a 7-oz. packet, which looks like two smallish servings, or one substantial one.

According to the web site (forgot the URL, sorry! maybe I can find it again):

1 oz. serving: 0 calories, 0 gm. fat, 0 gm. protein, <1 gm. carb.

There must be less than .25 gm carbs per ounce, or the calorie count would be more than 0. Therefore, a 7-oz. packet would be 1.75 gm. carbs, max.

This sounds too good to be true!

I haven't tried them yet. The Japanese make sukiyaki out of them, which seems to be a sort of meat/veg/noodle stew, seasoned with soy sauce (what else?), ginger, etc. I'll let you know how the taste test goes, probably in a couple of days.

Rachel

Rachel have you tried these yet?? Curious as to your opinion.

And, have you tried the pappadum noodles yet?

Karen

a.k.a. "konyaka" or "konnyaku" or variations on this. There are sweets out there made with this stuff as well, "conjac jellies", but they have added sugar.

Interesting, the phonetic nature of naming "new" products on the Pacific Rim !

this was the key ingredient (Konyaku or Konnyaku) in an Iron Chef OverTime session, showing on Food Network, a couple of days ago??!! In sheets and blocks, not in noodle bundles. Considered mainly a Chinese cuisine ingredient (?), used most in Szechuan.

There was a toss-off remark in background from one of the Peanut (um, Tasters') Gallery that it had no calories... which tends to fall in line with the labelling that indicates it's almost all fiber.

Inntteerreesting

Hmm. I've never seen it used in Chinese food, only Japanese. It's usually rubbed with salt, rinsed and then simmered.

There is a great Japanese winter dish called Oden that has HB eggs, tofu, fish paste balls/patties, konyaku, daikon...all simmered in a slightly sweet chicken stock with a bit of soy.

I made a LC version last year that was fab. You eat it with really hot mustard.

All this kibbeh and konyaku talk is making me crazy!

Karen

Sorry about that, Karen. The Konnyaku should be a fine LC food (more fiber is better, right?) and I'm working on the Kibbeh seasoning thing!

Matter of fact, just took a toodle down to that ME store I've been meaning to check out and got locked in there for an hour!

I'll post the results of that in the parsley-and-pinenut recipe thread....

Thanks...I'll keep looking. It's not in the closest Asian mkt, but I live in an area in Oregon where several such markets are within a 30-40 mile radius. I find ethnic markets fascinating...you never know what you can find!!

There's a great set of posts in the Kitchen forum, at
http://forum.lowcarber.org/showthread.php?t=137280
with some ideas on using these, and those fried tofu pockets, too.

Another one here, at
http://forum.lowcarber.org/showthread.php?t=140282

Yum.

OMG I'm so tired of living in this area! Not only is our Asian food here icky--which is probably a good thing for me--I can't find these things anywhere and no one, including the Asian stores and health food stores, knows what they are.

I wanna go back to San Francisco!

House Foods brand is a blend of konnyaku and tofu and has a much pleasanter texture closer to that of pasta...

i've seen it in fettucine style and noodle style....