Glucomannan - The most viscosity soluble fiber
Konjac Foods Recipes    

Instant Konjac glucomannan pasta recipes

1/2 lb Konjac glucomannan pasta
1 sm Carrot shredded in long strands
1 sm Daikon shredded in long strands
6 Leaves romaine lettuce torn
6 Leaves red leaf lettuce torn
1 Red bell pepper; sliced
1 Yellow bell pepper; sliced
1/2 pk (8 oz size) fried tofu sliced
1 cn (8 oz) water chestnuts sliced
1/4 c Toasted sesame seed
1 ts Salt
1 ts Pepper
1/4 c Salad oil
1/2 c Lime juice
6 tb Mirin
1 c Rice vinegar
1/2 c Tamari (or shoyu)
4 ts Sesame oil

Drain and rinse konac pasta with cold water, and drain again.
In a large bowl, toss konjac pasta with carrot and daikon. Put lettuce on large serving platter. Top with konjac pasta mixture, peppers, tofu, water chestnuts. Chill until ready to serve. To make dressing, combine the remaining ingredients; mix well. Serve with salad.
Serving Size : 1

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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