Glucomannan - The most viscosity soluble fiber
Konjac Foods Recipes    

Instant Konjac glucomannan pasta recipes

1 lb Konjac glucomannan pasta
1/2 c olive oil
1/4 c red wine vinegar
3 garlic, minced
Sea salt, to taste
Freshly ground black -pepper, to taste
1 c Panela cheese, julienned
1 sm red onion, chopped
3 pickling cucumbers, peeled and chopped
2 Italian Roma tomatoes, seeded and chopped
1/3 c capers, drained of their liquid
1/2 bn oregano, leaves chopped
2 Serrano chiles, stemmed,seeded and minced

Drain and rinse konjac pasta with cold water, and drain, lightly coat with olive oil. Then cover well till ready to toss salad.
To make the dressing, place the oil, vinegar, garlic, salt and pepper in a jar. Cover and shake to mix well
Toss the konjac pasta, Panela cheese, onion, cucumbers, tomatoes, capers, and
oregano with the dressing until well coated. Chill.

Serving Size : 6

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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