How to make glucomannan noodles

Written by jeffrey brian airman
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How to make glucomannan noodles
Glucomannan noodles can be found in a variety of dishes throughout Asia. (Gemüsepfanne image by Yvonne Bogdanski from

With a few items from an Asian grocery store and common kitchen utensils, you can make glucomannan noodles at home. Glucomannan noodles are cut from a gel made from the ground root of the konjac plant. In vegan dishes, Konjac glucomannan powder is used as a gelling agent instead of animal-based gelatin products. The gel is formed when the root powder is combined with an alkaline solution over heat. Noodles cut from the cooled glucomannan gel hold their shape in hot soups and stir-fried dishes.

Skill level:

Things you need

  • 1/8 tsp pickling lime
  • 2 cups cold water
  • Saucepan with lid (1-1/2 quart or larger)
  • Silicone spoon
  • 2 tsp konjac glucomannan powder
  • Cooking oil spray
  • Loaf pan
  • Cutting board
  • Knife
  • Steamer basket or insert

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  1. 1

    Add the pickling lime and cold water to a saucepan over medium high heat. Stir to combine the ingredients. Cover for one minute.

  2. 2

    Sprinkle the konjac glucomannan powder in slowly as you stir the alkaline solution. Continue stirring slowly until the water reaches a medium boil and sustains that boil for three minutes.

  3. 3

    Remove the saucepan from the heat. Apply a thin coat of cooking oil spray to the interior of a metal or glass loaf pan. Pour the contents of the saucepan into the greased loaf pan.

  4. 4

    Refrigerate the loaf pan. Allow the mixture to cool for an hour or until it feels solid to the touch.

  5. 5

    Invert the loaf pan over a cutting board to release the block of konjac gel. Slice the hardened gel into thin strips or any noodle shape you desire. Dip the blade of the knife in water occasionally to keep it sliding through the gel smoothly.

  6. 6

    Place the sliced glucomannan noodles in a steamer basket or steam insert in a single layer with at least a 1/4 inch of space between each piece. Steam the noodles for three to five minutes before eating them or adding them as an ingredient in a cooked or raw dish.

Tips and warnings

  • Ground sea vegetation call hijiki can be added to the gel mixture to create more colourful, flavourful and nutritious glucomannan noodles. Experiment by adding a 1/2 tsp of the dried hijiki powder in the first batch. Increase the amount by a 1/2 tsp until you're satisfied with the proportion.
  • You can find glucomannan powder and hijiki at Asian grocery stores.

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