Glucomannan - The most viscosity soluble fiber
Konjac Foods Recipes    

Instant Konjac glucomannan pasta recipes

1 lb konjac glucomannan pasta
1 pound boneless skinless chicken breasts
2 teaspoons olive oil
1/2 teaspoon dried oregano
salt and pepper -- to taste
1 cup artichokes -- marinated
1/2 cup black olives -- (oil cured)
1/4 cup Italian parsley -- chopped
1 large tomato
3 tablespoons fresh lemon juice (or lime juice)
cayenne pepper -- to taste
1 teaspoon dried oregano
sandwich spread -- to taste
1/2 cup olive oil
1/4 cup red onion -- minced

Prepare Lemon-Oregano Dressing (lemon juice and remaining ingredients) and
set aside. Rub chicken with olive oil and sprinkle with oregano, salt and
pepper. Grill and cool to room temperature. Cut into cubes. Add chicken to
dressing and marinate, stirring occasionally, for 1 hour.

Drain and rinse konjac pasta with cold water, and drain. Add chicken and remaining
ingredients and toss gently.

Serving Size : 4

Konjac glucomannan Instant Wet Noodles

Thin, translucent, gelatinous noodles made from the soluble fiber konjac glucomannan, have no discernable taste but absorb the dominant flavors of the soup or dish to which they're added.

Konjac wet foods was made by nature soluble fiber - glucomannan and water, have zero net carb, is very low glycemic nature food, which contain about 96% water and 4% soluble fiber.

Konjac foods have no discernable taste but absorb the dominant flavors of the soup or dish to which they're added.

They are very much like cellophane or bean thread noodles in taste and texture BUT they have no net carbs or calories.

Konjac foods is kind of instant foods, you can eat as salad with your favored dressing.

Konjac wet foods can be made into many different styles and shapes, like thin noodles, tube pasta, flat pasta, mini pearl pasta and also tofu pasta available on the market.

Konjac foods was made by pure soluble fiber glucomannan and water only, no calories, no net carb, no fat, no protein, no gluten and wheat free, is very low glycemic nature food.

Storage: at room temperature or refrigerator (avoid freezing)





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