12/16 Is My Body Too Noodle-iscious For Ya?

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I must confess, I’m a bit health-obsessed these days. I’ve only got 5 months till the big day, and I have be honest: I haven’t Shredded It since starting my new job. It was so much easier when I was semi-unemployed and could wake up and leisurely work out before getting on with my day. But adjusting my schedule to wake up early (especially with the frigid mornings) isn’t happening, and after work I have so much other stuff to do, working out falls to the wayside. So, yep, I’ve been a naughty bride, and Jillian Michaels is probably sticking pins into my voodoo metabolism doll.

(please have mercy, Jillian!)

I’m also encroaching on my 31st birthday, and I’m mad at myself because I’ve had a long-standing goal of getting on a habitual regimen by this time in my life. I’m not talking radical crash-diet craziness, I’m talking a maintainable, regular routine. See, this has always been a struggle for me. But one of my major goals for next year is to conquer my diet/fitness issues and get an effing grip!

So, beginning with the New Year, I’m launching a new plan and will be blogging about it weekly: From Flab to Fab. Sounds good, right?

I hope to have more news about that very soon, but in the meantime, let me share the BEST. THING. EVER: Konjac Shirataki Noodles!


These things are amazing with a captial UH. They’re made from Konjac, which is kind of like a yam, but the fiber of which is used to make flours and gelatin-like material that is then formed into noodles. Zero calorie, zero net carb noodles, people! And they’ve got 3 grams of fiber per serving. AND, they take zero preparation time! Best of all, they’re inexpensive, and come in many diffrent shapes/sizes to combat food boredom. Check out the selection: Angel Hair, Mini Pearl, Rigatoni, Tiny Pasta, Mini Ring-O’s, Spaghetti, Penne, Linguine, Fettuccine, Orzo-Rice Shape, Lasagna, Ditalini, and Thin Noodles. Or you can get the variety case and get a bit of everything!

You may know the name Shirataki from the tofu-based noodles available in some grocery stores, but I think they smell and taste a bit funky. The Konjac-derived variety are way tastier, and I even prefer the texture. They can be used in place of any normal pasta or rice, in stir-fries, soups, with marinara or sauce… the sky is the limit! The only difference is that these don’t require any cooking – they’re ready to eat.

MaPo found a great online shop where you can order a whole case of 20 for only $39.95 with free shipping. That’s less than $2/pack, and each pack has 3 servings. To give you an idea, I ate 2/3 of a pack for dinner last night and 1/3 leftovers for lunch today and it was perfect. The Konjac kind don’t require refrigeration like the Tofu ones do, so a case is a great non-perishable way to stock your kitchen with healthy goodness. Plus, they arrived in like 3 days – not bad!

I ordered the variety case, so I’ll keep reporting as I try different recipes. Last night I mixed the fettucini size with scrambled egg, frozen spinach, ginger, garlic, Island Soyaki and hot sauce. It was fantasically delicious!

Have you tried Shirataki before? Do you have a favorite recipe to share? Who wants to join me for Operation Flab to Fab?

The Broke-Ass Bride
Dana is the head woman in charge here, the original Broke-Ass Bride. Learn more about her here. And, follow her on Twitter (@brokeassbride), Pinterest (@brokeassbride), Facebook (/thebrokeassbride) and Instagram (@brokeassbride). Affiliate links, which might be included in the post above, help make her a few dollars here and there to keep her off the streets and in the business of blogging for your ass. So thanks for coming! :)
  • Shauna

    I am totally joining you on your Flab to Fab Adventure!! Here's to less of us in the new year!!

  • samiam4eva06

    it looks like worms!! but post some recipes and I'll def give it a try!!

  • Carly

    I love your girlfriend's nickname is MaPo. I missed the post about how that name came to be. Does it have something to do with Mapo tofu? If you haven't been (but I'm sure you have), you need to go to Asahi Ramen Noodle House on Sawtelle in West L.A. Been going for years…one of my favorites it the Mapo Ramen! 🙂 I want to give those Shirataki noodles a try. I'm a shameful Japanese girl who doesn't know my people's own food. Damn it! Thanks for the tip!:)

  • Linda

    I tried the tofu noodles and yeah they are too funky for me too. I've seen those and I'll have to give them a try!

  • Tiffany The Coordina

    As a vegetarian I eat these regularly instead of pasta with tofu and pasta sauce!! Love 'em! I must admit I eat the funky smelling ones. If you rinse them prior to use, the smell subsides.

  • Broke-ass Bride

    @shauna: yeah girl! Awesome!@samiam4ever06: yeah, they're not the most attractive noodle, but its what's inside that counts!@Carly: It is because we used to eat MaPo tofu all the time together! I'll have to check out the Ramen place… sounds delish, thanks!

  • Karen :)

    Definitely trying it!! 🙂

  • Elizabeth

    oooh. Thanks for the heads up! I'll definitely be trying these. I pretty much just use wheat or veggie noodles now, but it's hard to get Mr.L to eat those (though I'm convinced that it's all in his head). How do these compare to regular noodles? Maybe if I just don't tell him how good they are for him until after he's eaten them?And I am definitely in for a little Flab to Fab.

  • perfect bound

    Haven't tried it but I think you're already Fab. As the wedding gets closer, you'll have less time to eat but even more need for high energy. Be careful sweetie!

  • tto

    1) i'm hungry.2) some more ramen places: chabuya on sawtelle (my fave) and ramenya on olympic.3) i'm with you on the flab to fab venture…my dress is uber tight right now. and it wasn't when i bought it.

  • LyndsAU

    Interesting noodles! 🙂 i am not sure how my pickiness would handle that but I like the idea :)love FLAB TO FAB! 🙂 Great idea!

  • Globetrottingbride

    Ah, I am jumping on the buff bandwagon too! But not till January : ).

    I heard about these on hungry girl ages ago and I tried the Shirataki noodles but just didn’t feel the love. I’ll have to look for this new one since it sounds so much better. And I love that they have fun flavors and don’t need to be refrigerated. Can’t wait to hear more. You sound like a really great chef btw!

  • Kate

    I'm confused as to how they don't need to be refrigerated – but are still healthy? How are they not ridden with preservatives?