Glucomannan - The most viscosity soluble fiber
Konjac Foods Recipes    

Instant Konjac glucomannan pasta recipes

1 lb konjac glucomannan pasta
1/2 pound green beans -- trimmed cut into 1-inch-long pieces
2 cans solid white tuna packed in water, drained (6-1/8 ounce)
5 green onions -- chopped
1 large tomato -- seeded, chopped
1/2 cup chopped pitted black olives -- preferably brine-cured
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
1/2 teaspoon celery salt

Drain and rinse konjac pasta with cold water, and drain again.
Cook green beans in large pot of boiling salted water until crisp-tender,
about 4 minutes. Using slotted spoon, transfer beans to colander.
Place tuna in large bowl; break into small pieces. Add green onions, tomato, black olives, konjac pasta and green beans. Mix mayonnaise, balsamic vinegar and celery salt in small bowl. Season to taste with salt and pepper. Mix dressing into konjac pasta salad and serve.

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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