Yam Noodles

Yam Noodles are fine Japanese noodles shaped like spaghetti.

They are made from Devil's Tongue Yam flour (aka Konnyaku Powder) and water.

They can be white or black. The white ones are semi-transparent. In Japanese. they are called "shirataki", meaning "white waterfall." Solid white ones have tofu added to them, and are called "Tofu Shirataki." Black ones are used in sukiyaki. Thick ones are sold as "Ito konnyaku" (see separate entry.)

All versions of the noodle have almost no flavour. Instead, they absorb the flavours of what they are cooked in, and so are usually used in a saucy dish, such as a soup, or a stir fry that has some sauce in it. The noodles also add a chewy, rubbery, gelatinous texture to a dish. Ones made with tofu in them tend to be less rubbery.

Yam Noodles are sold dried, or packed in water in cans or in bags. The cans are generally 14 oz / 400g, and more expensive than the bags. The bags are generally 7 oz (200g) or 16 oz (450g), and kept in chillers in stores.

Fresh ones are often served tied up in decorative bundles.

These are not the same as Thai Glass Noodles, which are called "Yam Woon Sen."

Yam Noodles are also made in China, but they are more popular in Japan. Rinse water-packed ones. The water they are packed in will smell a bit fishy, though a few manufacturers are now making odourless ones. To really get rid of the smell: drain, rinse under cold water, then put in a colander and pour boiling water over them, then rinse again under cold water, and drain, then use.

Don't boil Yam Noodles as you would pasta. After rinsing, just add to the dish you are making to let them heat in that during the last 5 minutes of cooking time, or dip in hot water, or steam 3 to 5 minutes. Don't cook too long or they get too hard to chew.

Don't cook next to meat: they release calcium ions that can help to toughen meat.

The fresh noodles will reduce in size by about 1/2 when cooked, owing to water loss. The dried ones won't change much in size.Very low in carbohydrates. Provide fibre.

Also called:

Ito Konnyaku, Konnyaku Powder

Acorn Noodles, Bean Starch Sheets, Buckwheat Noodles, Bukkake Udon Noodles, Cornstarch Noodles, Dang Myun Noodles, Egg Noodles, Glass Noodles, Harusame Noodles, Hiyamugi, Ito Konnyaku, Rice-Flour Noodles, Somen Noodles, Spätzle, Udon Noodles, Yam Noodles

Pasta for Baking, Pasta for Salads, Pasta for Sauce, Pasta for Soup, Pasta for Stuffing, Stuffed Pasta