Instant Konjac glucomannan pasta recipes

2 lb konjac glucomannan pasta
1 pk Fresh spinach, washed, stems-removed and torn into-bite-size pieces (10 oz)
1/2 lb Mushrooms, sliced
1 md Red onion, sliced
6 sl Uncooked bacon, coarsely chopped
1 t Salt
1/2 t Pepper
1 c Mayonnaise
1 c Water
1/3 c Cider vinegar

Drain and rinse konjac pasta with cold water, and drain again.
In large serving bowl, toss spinach, mushrooms, konjac pasta and red onion. In
medium skillet, cook bacon over medium-high heat until crisp. Remove with
slotted spoon. Pour off all but 2 tablespoons drippings. In small bowl, mix
salt and pepper. Stir in mayonnaise until blended. Gradually stir in water and vinegar.
Over medium heat, bring mixture to a boil; stir constantly. Boil 1 minute. Pour over spinach
mixture. Add bacon; toss to coat well. Serve immediately.
Serving Size : 10

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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)