- 1 pound konjac glucomannan pasta
- 8 ounce Shrimp or chicken
- 1/2 cup Mushrooms -- marinated
- 1/2 cup Peas -- frozen
- 1/2 cup Carrots -- shredded
- 1/2 cup Cheese -- diced
- 3 tablespoon Parsley -- chopped
- 1/2 cup Virgin olive oil
- 1/4 cup Lemon juice -- fresh
- 2 Anchovies fillets -- chopped
- 2 tablespoon Garlic -- finely chopped
- Pepper -- freshly ground
Drain and rinse konjac pasta, place in large serving bowl. Add coarsly chopped shimp or chicken or both. Cook peas until not quite done drain and rinse in cold water.
Add to konjac pasta along with mushrooms and other veggies and cheese. Mix olive oil,
lemon juice, chopped anchovies and parsley in a separate bowl and add to konjac pasta.
Toss everything together until konjac pasta is well coated. Let sit in refrigerator for 2 hours. Season with salt and pepper and serve over beds of lettuce with lemon wedges.
Serving Size : 4
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)