April 01, 2014


Recipe ›

NoOodle is made of 97% water & 3% soluble fiber also known as Glucomannan fiber. Glucomannan is a water-soluble dietary fiber. Derived from the roots of the Asian Konjac plant, Glucomannan boasts many health and wellness benefits.

Top 10 Benefits of Eating NoOodle

  1. Zero calories— the glucomannan in NoOodle contributes no calories and when consumed as part of a meal reduces the net caloric content of the meal.  The calories come from what else one puts on the noodles.
  2. Lowers calorie uptake— the glucomannan in NoOodle increases the viscosity of the gastro-intestinal content and reduces rate of food (calories, fat, cholesterol, sugar) absorption in the small intestine.  The net effect of consuming a meal with NoOodle is that one absorbs less calories from the other foods eaten with it.
  3. Promotes satiety— the glucomannan in NoOodle is made up largely of water which fills one up quickly giving the feeling of satisfaction.  One tends to eat less when NoOodle is part of the meal.
  4. Delays hunger— the glucomannan in NoOodle increases the viscosity of gastro-intestinal content and extends the feeling of fullness so one doesn’t feel hungry for an extended period of time.
  5. Modulates glucose spikes— the glucomannan in NoOodle reduces the rate of glucose absorption in the small intestine and prevents blood glucose from spiking (clinically proven to be more effective than xanthan gum and psyllium).  Stirring in NoOodles into ice cream and parfaits helps one enjoy treats with less absorption of sugar.
  6. Modulates insulin surges— the glucomannan in NoOodle, by slowing glucose uptake in the small intestine, reduces the body’s need for insulin.
  7. Cholesterol reducing agent— the glucomannan in NoOodle, by virtue of its viscosity, traps the cholesterol from foods and also the cholesterol released by the body and prevents it from being re-absorbed.  A meal containing NoOodle in addition to flushing out cholesterol from the GI tract will also contribute to reducing cholesterol in the blood cholesterol.  Cholesterol reduction is further enhanced when glucomannan is combined with other cholesterol reducing agents such as plant sterols and chitosan.
  8. Regularity / laxative effect— glucomannan is a dietary fiber and prevents constipation by increasing bulk in the colon without the discomfort associated with most other dietary fibers.
  9. Anti-inflammatory activity— although the mechanism is still being investigated, the positive effect of glucomannan on skin inflammation is well known among its users.  For centuries NoOodle like products have been part of Eastern traditional medicine.
  10. Prebiotic activity— serves as food for bacteria in the colon and helps enhance immunity.  Foods that promote the growth of healthy bacteria have innumerable health benefits for people of all ages and genders.

A great blog about why we knew we had to come up with something different, ie our new infused meal starters.

I wanted to share with you a post that I loved because Michaela was one of our first to market adaptors that didn't enjoy the Raw NoOodle and now she enjoys our new and infused meal starters... read why. CT

Oodles of NoOodles

Following up on my video podcast of My Top 10 Picks from Expo West 2014, as promised, I am here with my review of the NoOodle (pronounced No Oodle).

NoOodle was created by Chef Terri Rogers who first was introduced to Japanese shirataki noodles in 2009 when she was a restauranteur and chef-owner of Lincolnshire Gourmet in Highland Park, IL. A frequent customer who had a gluten intolerance brought the noodles in for her to try, and not only was her curiosity piqued by these “miracle” noodles with no Calories, gluten, or net carbs, but she put them on her menu too! The NoOodle dishes were best sellers from the start, leading her to eventually close her restaurant to focus solely on NoOodle (and we’re so glad she did!).

NoOodle Nutrition

NoOdle is made up of mostly water (97%) and the rest a soluble fiber called Glucomannan, derived from the roots of the Asian Konjac plant. In Japanese cuisine, it is called konnyaku and is usually a mottled grey. My Japanese “aunties” mix it with seaweed, daikon, and a dash of special sauce.

Glucomannan is the secret ingredient that:

has no Calories
helps with satiety and satiation
slows glucose absorption
acts as a prebiotic, and
may reduce cholesterol

Not bad. Not bad at all.

New and Improved!

I met Chef Terri at her booth at Expo West and told her that as much as I wanted to like shirataki noodles, I couldn’t manage to prepare them in a way to get rid of that “fishy” smell. If you’ve rinsed, microwaved, and blotted-dry these types of noodles to no avail, you know what I’m talking about! Chef Terri assured me that her new formulations were “fishy”-free!

I took home her vegan Tomato-Infused Meal Starter and gave it a go.

An extra tidbit

The new NoOodle soups and meal starters come in aseptic Tetrapaks. What’s great about this technology is that, as opposed to canning, the product and the package are sterilized individually so there isn’t the potential issue of the packaging material leaching into the product during processing. This also makes these products shelf stable for 2 years…but I don’t think they’ll last that long in your cupboard!

This nifty pack is super easy to open with a pre-serrated tear top. You can pour the meal starter straight into a pan to heat for a few minutes, but I decided to have a little more fun.

NoOodles My Way

I combined the NoOodles with baked tofu a la David Lebovitz and Angela Liddon’s Cauli-power Alfredo. That and a stir-fry of onion, garlic, shiitakes, and green onions made for a winner lunch, dinner, and lunch again!


NoOodle is a welcome new addition to my pantry with Chef Terri’s improvements and easy-to-use products. If you have other ideas of how to use these noodles, let me know!

Brian Carpizo
Brian Carpizo


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