Instant Konjac glucomannan
pasta recipes
1/2 lb Konjac
glucomannan pasta
1 sm Carrot shredded in long strands
1 sm Daikon shredded in long strands
6 Leaves romaine lettuce torn
6 Leaves red leaf lettuce torn
1 Red bell pepper; sliced
1 Yellow bell pepper; sliced
1/2 pk (8 oz size) fried tofu sliced
1 cn (8 oz) water chestnuts sliced
1/4 c Toasted sesame seed
1 ts Salt
1 ts Pepper
1/4 c Salad oil
1/2 c Lime juice
6 tb Mirin
1 c Rice vinegar
1/2 c Tamari (or shoyu)
4 ts Sesame oil
Drain and rinse konac pasta with cold water, and drain again.
In a large bowl, toss konjac pasta with carrot and daikon. Put
lettuce on large serving platter. Top with konjac pasta mixture,
peppers, tofu, water chestnuts. Chill until ready to serve. To
make dressing, combine the remaining ingredients; mix well. Serve
with salad.
Serving Size : 1
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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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