Shirataki noodles and rice and low-carbohydrate pasta alternatives made from konjac flour, or konjac flour and tofu. They are produced through extrusion of a konjac flour-based gel. See: Konjac
Shirataki provide a low- to no-calorie, high fiber, gluten free alternative to noodles for individuals with particular dietary concerns.
Shirataki are typically sold in a calcium hydroxide solution and need to be well-rinsed. As a high-fiber food, caution should be taken in consuming large quantities until individual tolerance is established, to avoid gastrointestinal distress.