I’m slowly coming to realise I’m really quite a basic girl when it comes to noodles (I mean noodles not pasta, I love all the pastas) because there are several types that I really just don’t seem to love.

But I decided to try some konjac noodles that were in the middle aisle of Lidl at one point. But what are they you ask? Well, they are sometimes called Shirataki noodles and instead of traditional ingredients are used making the root of the konjac plant.

These noodles are viewed as being a low-carb and low-calorie option as they are under 10 calories a serving. They are also gluten-free and viewed as being part of a keto friendly diet. So, as somebody attempting to eat healthier I wanted to give these a try (eventually, I had them sitting around for quite a while) but it took me a while to figure out what I actually wanted to do with them.

In the end I just went for a simple pepper and vegetable stir fry to keep the flavours simple and let the noodles have a chance to stand out.

The instructions for these noodles generally involve you giving them a good rinse for 2-3 minutes. I did it to make sure that the liquid was running clear but I’m not sure if that’s the thing to be looking for as the water was pretty clear to start with but as the packaging said to do it for that amount of time I played by the book.

Afterwards I added them to my wok for a few minutes. They did soak up some of the liquid in there and this changed the colour of them a little bit and perhaps gave them more flavour.

Well. It didn’t really do a lot for them at all. I tried a couple individually and all that sauce flavour… vanished. It took on the colour of the sauce but that’s about it. Which also made the rest of the meal feel pretty plain. So if I was using these in the future I would be sure to do a lot more sauce to ensure more staying in the pan specifically.

But, the reality is, I wont be getting these again because the texture just didn’t hit it for me. Whilst they were in the wok I gave them a little taste test and thought to myself that perhaps they needed longer to cook; After all, I had never cooked or eaten them before. But that made no difference and it turns out these are just supposed to keep a bit of a chew or bounce to them and that’s just not what I enjoy. Al dente pasta is great but apparently I don’t want that feeling in my noodles.

These absolutely aren’t bad. They are great if you’re trying to meet certain macros and there are things that are certainly more expensive and less delightful to eat but these are also not the cheapest thing you can get. They just aren’t for me and even thinking about the texture of them now gives me the ick a little.

Have you tried these noodles before? How did you cook them? What did you put them with?