Glucomannan - The most viscosity soluble fiber
Konjac Foods Recipes    

Instant Konjac glucomannan pasta recipes

1 lb konjac glucomannan pasta
9 ounces artichoke hearts -- quartered
2/3 pound shrimp, cooked -- peeled
1/4 cup red wine vinegar
2 tablespoons dijon mustard
2 tablespoons fresh chives -- chopped
1 whole egg yolk
1 tablespoon shallots -- minced
1/2 cup canola oil
pepper -- to taste
1/4 cup pine nuts

Place artichoke hearts and shrimp in large bowl.
Combine vinegar, mustard, chives, egg yolk and shallots in food processor
or blender. Puree.. Gradually add oil in a thin stream while machine is
running. Season to taste with pepper.
Drain and rinse konjac pasta with cold water, and drain again.
Add konjac pasta to shrimp and artichokes. Pour dressing mixture over
konjac pasta, shrimp and artichokes and mix gently but thoroughly. Cover and
refrigerate at least 3 hours.
Stir in sunflower seeds just before serving.

Serving Size : 8

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)





   Copyright © 2002