Glucomannan - The most viscosity soluble fiber
Konjac Foods Recipes    
 
 


Instant Konjac glucomannan pasta recipes

1 lb konjac glucomannan pasta
2 tb Olive oil
1 Green bell pepper -- sliced
1 Red bell pepper -- sliced
1/2 c Chopped fresh dill or more if desired

DRESSING
1 c Oil
1/3 c Red wine vinegar
1 tb Dijon mustard
2 Garlic cloves -- crushed
1 Lemon (juice only)
Salt, pepper

To make dressing, combine oil, vinegar, mustard,
garlic and lemon juice and season to taste with salt
and pepper.
Drain and rinse konjac pasta with cold water, and drain again.
Place in large bowl. Heat olive oil in skillet. Add green and
red peppers and saute until barely tender. Add to konjac pasta along with dill. Add dressing. Toss to coat konjac pasta well. Chill, covered, until serving time.

Serving Size : 8

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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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