Konjac Shirataki Noodles are a kind of instant foods that can be eaten both cold and hot. They can be had as cold salad, or by boiling or frying. Konjac Shirataki Noodles are tasteless, and easily absorb flavor, such as hot salsa or soup. Konjac Shirataki Noodles also called konjac angel hair pasta or konjac spaghetti pasta.

Eat Konjac Shirataki Noodles in cold

Konjac Shirataki Noodles are a kind of instant foods that can be eaten just like instant pasta salad.

Konjac Shirataki Noodles is packaged with water, open the package, drain and wash the noodles, then add in any flavor of your choice such as garlic, pepper, shallots, parsley, olive oil or soy sauce.

You may add in any pasta sauce such as vegetable-based sauces, cream, cheese and oil-based sauces, fish-based sauces and meat-based sauces. The pasta sauce can be home made or brand names such as prego can be used.

Eat Konjac Shirataki Noodles when hot

Konjac Shirataki Noodles can also be cooked hot, you can add Konjac Shirataki Noodles into soup, you can boil Konjac Shirataki Noodles just like regular pasta, or you can fry the Konjac Shirataki Noodles. Unlike the regular pasta that melts when you cook for a longer time, the Konjac Shirataki Noodles is very heat stable, for example, you can boil the Konjac Shirataki Noodles 3 or 4 hour or even longer time. Yet it does not melted down.

The Konjac Shirataki Noodles can be eaten both cold and hot, Konjac Shirataki Noodles is tasteless, and hence it is better to eat with stronger flavor such as hot salsa. The Konjac Shirataki Noodles can absorb any flavor you add. The Konjac Shirataki Noodles can be added to almost any dish you like, It is without calories, and adds only fiber to your dish.

The Konjac Shirataki Noodles is translucent gelatinous noodles and has no discernable taste but absorbs the dominant flavors of the soup or dish to which it added.

The Konjac noodles has pure fiber, zero calories, zero net carbohydrate, no fat, no sugar, no starch, no protein, only fiber and water.

Konjac Shirataki Noodles is a kind of wet noodles, which is made from Konjac fiber glucomannan and water. You can add Konjac Shirataki Noodles to your favorite soups, salads, or in any other dish where you would normally use pasta. The Konjac Shirataki Noodles are ready to eat as Instant pasta.

The Konjac angel hair pasta and Konjac spaghetti also called Shirataki Noodles in Japan, which is the most popular Konjac Foods in Japan. Almost every family in Japan eats it as a healthy diet food.

Incredibly, they can be stored at room temperature for up to one year. Konjac knots are small, pretty bundles of Konjac angel hair pasta tied in a knot, used in braised dishes and hot pots. Open the package and drain the noodles in a sieve. With scissors, cut the noodles into shorter lengths. In a medium sized pot, bring 1 quart of water to a boil. Add salt and Shirataki Noodles . When water returns to boil, turn off heat and drain the noodles.

First stir fry some Shiitake mushrooms, eggplant and green onions then added an entire drained package of the Shirataki Noodles . Add some soy sauce. The noodles are a little chewy. They are a bit different in texture from other noodles, but a satisfactory substitute.

You can almost add anything you like as your flavor such as, garlic, onion, salt, soy sauce, or any pasta sauce.