Okely dokely friends… the kind folks at Newdles were gracious enough to send me some of their Newdles – Natural Konjac Low-Calorie Noodles. I feel I must tell you that this is my honest review of this product and I am not being compensated for this review. With that said… let’s dig in!
Alright… So what the heck is konjac…you ask?? Konjac, also known as glucomannan, is an herb that grows in parts of Asia. It’s known for its starchy corm, a tuber-like part of the stem that grows underground. The corm is used to make a rich source of soluble dietary fiber.
Konjac is used as a gelatin substitute and to thicken or add texture to foods. It’s also used in traditional Chinese medicine. In the Western world, konjac is best known as a dietary supplement for weight loss and cholesterol management. The high fiber content of konjac has many health benefits. The soluble fiber can help lower cholesterol and blood glucose levels. A diet high in fiber may also help regulate bowel movements, prevent hemorrhoids, and help prevent diverticular disease.
Now that we have that out of the way… On to the Newdles!! They come in five flavors:
I chose my first experience with Newdles to be the Sour & Spiced Flavor.
The packaging, in my opinion is great, with one little caveat…. I think there needs to be a more instruction on how to prepare. The instructions are a little vague. Maybe the place for the additional instruction on each of the packets included with the noodles… just a thought!
Needless to say, the package comes with everything you need to cook them however you want… either as a soup like ramen, stir fried with sauce, or however you like. I chose ramen.
I opened the package and found the konjac noodles, a sauce packet, a soup powder packet, a vegetable sachet, and what I assume to be soy sauce.
With no instructions, directions or how to…. I set the soy sauce and the sauce packet aside. I took a saucepan and added 1-1/2 cups of water along with the soup packet and the vegetable sachet and brought up to a low boil.
While that was heating up, I opened the noodles and gave them a very thorough rinse in a colandar. I have read several stories and seen many posts in Instagram about the need to rinse konjac and shirataki noodles really, really good….. so that is what I did.
Once the noodles were thoroughly rinsed, I tossed them in the boiling broth and let it all come back up to temperature. At that time, I felt they were ready to eat! I emptied the broth and the noodles into a bowl and, fortunately, my wife had roasted a pork loin roast for dinner so I was able to take a couple of slices of that and make a real meal of my Newdles…. and viola!!
The flavor of the broth is on point. It had just the slightest touch of heat with some pretty rich flavor. The noodles are firm and not as gelatinous as other noodles that I have tried in the past.
Two thumbs up from this guy!! I will definitely be having these more frequently in the future! It was also recommended to me, after posting on IG, to add a soft boiled egg and some vegetables the next go ’round…. and maybe some Sriracha too!
Well done Newdles… well friggin’ done!!
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