Instant Konjac glucomannan pasta recipes

1/2 lb konjac glucomannan pasta
1 pound fresh asparagus -- prepared
1 shallot -- minced
1 teaspoon grated lemon rind
2 1/2 tablespoons balsamic vinegar
1 teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper
1/3 cup virgin olive oil -- up to 1/2

Drain and rinse konjac pasta with cold water, and drain again.
Boil asparagus for 5 to 7 minutes (or until barely cooked through) in 2 inches
of water in a large sauté pan. Remove and drain. Cut asparagus on
diagonal into 2-inch pieces.

Combine shallot, lemon rind, vinegar, salt, pepper, and oil in shallow serving
bowl. Add konjac pasta and asparagus while still warm, and toss well.
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)