Morning · post-workout
Konjac Spaghetti
Made from fiber, not flour.
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"I love these alternative pastas — same texture and similar taste, delicious with sauce." — Stuart K., verified buyer
Who it's for
Who keeps it
in the kitchen.
New to Konjac?
Start here. It’s a mild noodle that takes on your sauce, so most people are surprised how normal a bowl feels.
★★★★★“It has taken the place of pasta and I’m satisfied. No gluten and hardly any calories.”— Mauria D., verified buyer
Watching Carbs?
1g net carb and about five calories a serving, so pasta night fits the plan.
★★★★★“Best low-carb noodle I’ve found. I’ll keep buying them — so good, and so easy.”— Michael W., verified buyer
Want the Pasta Feel, Less of the Flour?
Fiber instead of flour, ready in two minutes, no heavy after-feel.
★★★★★“No bloating, no crash. I add my favorite sauce and it’s dinner in a couple of minutes.”— Lynette D., verified buyer
The label, the facts, the how
Nothing to look up.
per serving
Serving size ½ bag (2 servings per package). Values are approximate.
Note: Due to its fiber content, please follow the suggested serving size. Not recommended for individuals who have had gastric bypass or other gastrointestinal surgeries without consulting a healthcare provider.
Three ingredients, all plant.
Water, konjac flour — that’s glucomannan, a soluble prebiotic fiber from the konjac plant — and a pinch of citric acid to set it. That’s the whole label, because konjac is food for the natural bacteria in your gut.
Here’s how I’d make it. — Jonathan Carp, MD
- Open the pouch and drain, then rinse for about 30 seconds.
- Dry-sauté in a hot pan for two minutes — because pulling the water out is what gives you real bite instead of rubber.
- Fold into any sauce, broth, or stir-fry; konjac is mild, so it carries whatever you cook it with.
- Keep any leftovers in a sealed container of water in the fridge — that’s what keeps their texture — and use them within a few days.
The honest comparison
One bowl. Two very
different days.
Glucomannan, the viscous soluble fiber in konjac, supports a normal post-meal glucose response — Vuksan et al., glucomannan & postprandial glucose (PMID 10750694).
Why Konjac Spaghetti
I found these noodles in 2006, at a little vegetarian restaurant outside Kyoto — made from the root of the konjac plant, which is almost pure soluble fiber. I brought them home for the patients who missed a real bowl of pasta but couldn’t do the flour. That’s the whole idea: spaghetti made of fiber instead of starch, so you build the meal you want right on top of it.
Founder & curator · since 2006
Verified reviews — live & unedited
Real pasta they keep coming back to.
Good questions
Before you ask.
Egg White shapes are egg whites, water, and under 1% sodium alginate (an algae extract that holds the strand together). Konjac shapes are konjac flour, water, and a touch of citric acid. Three ingredients, nothing to look up.
The egg white shapes twirl, hold sauce, and bite close to the real thing. Konjac is more neutral — it carries whatever flavor you bring. Keeping both on hand lets you match the noodle to the night.
Yes. 1g net carbs on the konjac shapes, keto-friendly by nature, no gluten, no grains, no flour anywhere in the box.
Your first box is 20% off, then you save 10% on every box after. Pick your cadence at checkout — skip, swap, or cancel anytime from your account, no phone call, no hassle.
Bag to bowl
A real meal in two
minutes.
Rinse & drain
Open the pouch, give it a quick rinse, drain. That's the prep.

Cook it in
Add the konjac noodles straight to your pan with vegetables, protein, sauce, or broth and let everything cook together — the longer they simmer, the better the texture.

Plate & go
Toss, top, eat. A real dinner built on fiber instead of starch.

Complete the system
Every hour covered.
You’re looking at Konjac Spaghetti — here’s how the other five carry the rest of the day.
Morning · post-workout
Dinner comfort
Egg White Angel Hair
Afternoon
Konjac Fettuccine
Light lunch
Konjac Angel Hair
Evening
Konjac Rice
Loved by millions
Made in minutes.
Made a thousand ways.
Every bowl starts the same — open the bag, drain, ready in two minutes — because there's nothing to cook. From there it's yours: hundreds of recipes across every cuisine, each on a base that keeps you full and your blood sugar steady.







