Instant Konjac glucomannan pasta recipes

1 lb Konjac glucomannan pasta
6 tablespoons extra-virgin olive oil
1 pound assorted snap beans
2 pounds fresh shell beans of choice -- shelled
5 tablespoons red wine vinegar
2 garlic cloves -- minced
2 tablespoons chopped fresh flatleaf parsley -- plus parsley sprigs -- for garnish
1 tablespoon chopped fresh mint -- plus mint sprigs for garnish
2 teaspoons chopped fresh oregano -- plus oregano sprigs for garnish
salt and freshly ground pepper

Bring a large pot three-fourths full of salted water to a rolling boil over
high heat.
Drain and rinse konjac pasta with cold water, Drain and transfer to a large bowl. Immediately add 1 tablespoon of the olive oil and toss well. Cover and place in the refrigerator to cool. Refill the pot three-fourths full with salted water and bring to a boil
over high heat. Add the snap beans and boil until tender, 4-6 minutes.
Drain and rinse under cold water to halt the cooking. Add to the konjac pasta in
the refrigerator.

Again refill the pot three-fourths full with salted water and bring to a
boil over high heat. Add the shell beans and boil until tender, 5-10
minutes, depending upon the variety. Drain, add to the konjac pasta and snap
beans; let cool completely in the refrigerator for at least 1 hour or for
up to 24 hours.

In a large bowl, whisk together the remaining 5 tablespoons (3 fl oz/80 ml)
olive oil, the vinegar and garlic. Pour over the konjac pasta and beans and add
the chopped parsley, mint and oregano. Toss together well. Season to taste
with salt and pepper.

To serve, transfer the salad to a large serving dish and garnish with
parsley, mint and oregano sprigs.

Serving Size : 6

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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)