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Konjac Noodles - Sweet & Spicy

Authentic Recipe
GMO Free
Palm Oil Free
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Konjac noodles or "Shirataki noodles" are noodles made from the corm of the Konjac yam. It has a translucent look and essentially pairs with any flavour profile that's assigned to it. We've loaded each pack with our special sweet and spicey sauce to give an intense umami flavour. A truly versatile pack as you can eat this on the go or add this to almost any ingredient to make a full meal.


Product of Korea



You can have our Kelly Loves Konjac Noodles hot or cold (Follow packet instructions). In the Summer, we love these cold added with a salad, Roasted Sesame Seeds, and Crispy Fried Onions on tops. In the colder months, it's lovely with some Chicken or Tofu. The combinations are endless!



If you're a noodle lover, Konjac is a no brainer. It has a bit more of a bite than ramen noodles and texture wise is closest to Rice Vermicelli but slightly thicker.


Wheat, soy
Shirataki 67% (konjac powder, acidity regulator: E526), spicy sauce 33% [water, sugar, red pepper paste 7% (contains wheat, soy), white vinegar, apple concentrate, garlic, onion, soy sauce (contains soy), salt, modified corn starch, vegetable fermented seasoning, yeast extract, paprika oleoresin, tamarind paste, flavour enhancer: E635, E631, E627]
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These konjac noodles are perfect for a light meal. I love to eat these both hot and cold! When I eat them cold, I add them to a salad for instance with chicken and broccoli - delicious yet really healthy!Kelly x
Kelly Quote Left Image


I was born in Korea, studied in Japan and moved to Europe, where I launched my business, Sushi Daily. As an entrepreneur searching for the best flavours from the Far East, food connects me to home.

After the success of Sushi Daily, I wanted to bring Korean cuisine – the closest to my heart – to my western friends, and Kelly Loves was born.

With Kelly Loves, I get to share my favourite finds: snacks and meals discovered in local stores, down bustling backstreets, around dinner tables, that evoke memories of my childhood. There’s just one test: only food good enough for my daughter makes it into the family.

Read my full story
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