konjac--yam noodles

[Guest guest]

I bought clear, gelatinous noodles at the Asian store because they

were called Yam Noodle. Just now I googled that term and found that

they aren't related to the yams that we O's know and love.

http://en.wikipedia.org/wiki/Konnyaku this site gives the

botanical information, and elsewhere I found:

" 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.

" These are not the same as Thai Glass Noodles.... "

I find them similar to Bean Threads, and I like them a lot. Don't

know if anyone has weighed in on whether they would be an avoid.

Gretchen