Konjac noodle

Rinse them well under cold water, simmer for 2–3 minutes, then drain. Dry-fry in a hot non-stick pan for another 2–3 minutes to drive off moisture before adding sauce.

The smell comes from the liquid they’re packed in and usually fades after rinsing. Rinse the noodles thoroughly, then simmer or dry-fry them before adding them to your dish.

Yes. Dry-fry them first, then toss them through the stir-fry right at the end with a well-seasoned sauce; they don’t soak up sauce as readily as wheat noodles.

Use them in a quick stir-fry or add them to a noodle soup, ramen-style bowl or curry. Rinse and heat them first, then stir them in near the end so they take on some flavour without becoming overcooked.

Keep leftover noodles in a sealed container in the fridge, covered with clean water, and use them within 2 days. Follow the pack’s storage instructions for an unopened pouch, as some are sold chilled and others are shelf-stable.

They’re made from konjac root, which is processed into a flour rich in glucomannan, then mixed with water to form noodles. You may also see them called shirataki noodles.

Yes. Rice stick noodles have 26 g of carbohydrate per 100 g, compared with 0 g in konjac noodles.