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Dried "Yam" Vermicelli

bluefish86
bluefish86 Posts: 842 Member
edited November 25 in Social Groups
I was in my local Asian supermarket yesterday and noticed that they had packs of dried yam noodles. The ingredients and nutritional information were not in English, but my first thought is that they might be the same as Shirataki noodles?

Has anyone seen or tried these before, and if so... how do you use them?

Replies

  • KnitOrMiss
    KnitOrMiss Posts: 10,103 Member
    I've seen them online, so I'm sure you could google. I've no idea what they are like or how you'd use them, though...
  • Foamroller
    Foamroller Posts: 1,041 Member
    If it says «glucomannan» in ingredients it's shirataki noodles. I buy them in asian stores too, it just feels too silly getting Miracle Noodles shipped from USA. Ya, know ecology and all that jazz ;)
  • bluefish86
    bluefish86 Posts: 842 Member
    Foamroller wrote: »
    If it says «glucomannan» in ingredients it's shirataki noodles. I buy them in asian stores too, it just feels too silly getting Miracle Noodles shipped from USA. Ya, know ecology and all that jazz ;)

    Quite. :p

    I usually get the "wet" style noodles... do you know how to prepare the dried ones? I'm guessing you'd boil them before dry roasting like normal.
  • jumanajane
    jumanajane Posts: 438 Member
    These are not shirataki noodles but what are known as glass noodles and made from starch so.......
  • jumanajane
    jumanajane Posts: 438 Member
    Konjac flour (glucomannan)used in shirataki noodles is sometimes known as elephant yam so I guess you need to double check what kind of yam was used.
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