Instant Konjac glucomannan pasta recipes
1 lb Konjac
glucomannan pasta
1 c Fresh Basil Leaves
12 lg Plum Tomatoes
3 tb Olive Oil
3 lg Garlic Cloves
1/2 ts Salt
1/4 ts Ground Black Pepper
Drain and rinse konjac pasta with cold water.Coarsely chop basil.
Peel
and seed tomatoes, then coarsely chop.Mince garlic.
Heat oil in a large skillet over medium heat. Add tomatoes, salt,
pepper and garlic to skillet; cook covered until thickened, about
8
min. Do not overcook. Add basil leaves to sauce; stir to heat
through. Pour over konjac pasta; mix to combine.
May be served hot or chilled.
Serving Size : 4
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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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