Instant Konjac glucomannan pasta recipes

1/2 pound Konjac glucomannan pasta
1 1/2 tablespoons fruity olive oil
1 tablespoon wine viinegar
2 ounces feta cheese
4 or 5 Kalamata or other Greek olives -- pitted and quartered
1/2 teaspoon dried oregano
freshly ground pepper -- to taste
Drain and rinse konjac pasta with cold water
Transfer to a mixing bowl and toss immediately with the olive oil.
Add vinegar and toss again.
Add the feta, olives, oregano, and pepper.
Toss again.
Serve hot or at room temperature.
Serving Size : 2

*****************************************************************************************
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)