Organic Konjac Noodles Organic

How do I prepare konjac noodles?

Rinse them under lukewarm water, then boil or pan-fry them for two to three minutes before they join the rest of the dish. Kazidomi also notes they can go straight into a hot preparation as they are. They arrive already hydrated, so there is no long cooking and no soaking stage to plan for.

Why do they need rinsing?

Because they sit in their storage water inside the pack, and that water has a distinct smell when you open it. A rinse under lukewarm water clears it. Kazidomi prints the step on the pack: it is what leaves the noodles properly neutral, so they take on the taste of the sauce instead of their own.

Noodles or spaghetti: which konjac cut do I want?

The recipe is identical, 96.6% water and 3.4% konjac flour. Only the cut changes. The Kazidomi noodles are flat and broad, shaped for wok dishes and Asian broths where they need to catch a thin sauce. The spaghetti are round and long, and sit more naturally under an Italian-style sauce.

What is in them?

Two ingredients: water at 96.6% and organic konjac flour at 3.4%. Konjac is a tuber grown in Asia, and these Kazidomi noodles are produced in China. The list holds no cereal, no egg and no added sugar, which is why they suit gluten-free and plant-based cooking alike.

How do I store an opened pack?

An unopened pack keeps at room temperature in a dry cupboard. Once open, move the Kazidomi noodles to the fridge in a closed container, covered with fresh water, and use them up quickly. The liquid in the sealed pack looks slightly cloudy when you first open it, which is normal for this product.