Instant Konjac glucomannan pasta recipes

1 lb Konjac glucomannan pasta
2/3 c Vegetable oil
1/4 c Lemon juice
2 tb Red wine vinegar
1 t Salt
1 t Dried oregano
1/4 ts Coarsely ground black pepper
3 c Broccoli flowerets steamed 3 min.
1 Whole pepperoni, 12 oz. skinned -- cut into 1/4" pieces
6 oz Mozzarella cheese -- cut Into 1/4" pieces
1 md Green pepper -- cut into 1/4 " pieces
1/2 c Red onion -- chopped
1/2 c Carrot (about 1 medium) -- chopped
1/3 c Canned sliced black olives

Drain and rinse konjac pasta in cool water. Whisk oil,
lemon juice, vinegar, salt, oregano and black pepper
together, set aside. In a large bowl combine all
remaining ingredients. Add konjac pasta, combine. Add
dressing, toss to blend. Serve chilled or at room
temperature.
Serving Size : 8

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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)