You can always buy packaged shirataki noodles and cook them just as you would regular pasta, adding the sauces and toppings of your choice, explains Nguyen.

Other than that, she suggests buying konjac jelly, which consists of small bits of glutinous konjac root. “My favorite way to eat konjac jelly is from my time spent living in South Korea,” she says. “Konjac jelly is diced into bite-sized pieces and mixed with green onions, soy sauce, apple cider vinegar, sugar, gochugaru (spicy red pepper powder), sesame oil, and toasted sesame seeds. It’s best served as a chilled side dish with rice.”

Syn also enjoys using konjac flour in baking. It isn’t a substitute for wheat flour, but it can be added to traditional baked goods as a thickening agent, in order to increase your recipe’s dietary fiber content.

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