Konjac Shirataki Linguine Pasta(with Zinc Yeast ) 8.8 oz - 15 Bags

Konjac Low carb Pasta

Zero Net Carb, Zero Calories, Pure Soluble Fiber

Konjac pasta was made by nature soluble fiber - Konjac glucomannan (KGM) and water, is very low carb and very low glycemic nature food, Konjac pasta can be made into many different styles and shapes such as noodles, all kinds pasta.

Konjac pasta is traditional Japanese foods called shirataki noodles or konnyaku. Konjac foods, translucent and gelatinous, have no discernable taste but absorb the dominant flavors of the soup or dish to which they're added. Konjac foods have no flavors but absorb any they're with, like tofu will blend wonderfully and absorb flavors. They're supposed to absorb tastes of sauces as well.

Konjac foods are white in color, almost transparent and gelatinous, and package with water filled plastic bags. They consist primarily of konjac glucomannan soluble fiber, and are very low glycemic, and therefore especially good for people with diabetes.

According the medical research, Clinical Excellence for Nurse Practitioners. 2000 Sep;4(5):272-6

Dietary fiber and type 2 diabetes
"Water-soluble fiber appears to have a greater potential to reduce postprandial blood glucose, insulin, and serum lipid levels than insoluble fiber. Viscosity of the dietary fiber is important; the greater the viscosity, the greater the effect."

The konjac glucomanann is the most viscosity soluble fiber in the nature.

The konjac foods are made of glucomannan soluble fiber, purified water and calcium hydroxide.

Konjac foods very much like Chinese glass noodles (cellophane or bean thread noodles) in taste and texture but they have almost no calories.

Konajc foods come in various shapes besides the noodle shape, like mini pearl pasta, flat pasta and tube pasta. Konjac foods packaging with water in plastic bag, After open the plastic bag, you need drain well the konjac pasta before cooking.

Konjac foods can be stored in room temperature with the shelf life about one year.
DONOT freeze the konjac pasta

Konjac foods is kinds of instant foods, you can toss it with sauce like vinegar, soy sauce, pepper, onion or garlic or any flavors your favored, then just eat it in cold. You can also boil or cook the konjac pasta with other vegetable, meat or seafood, with any flavor you favored.

Konjac Foods Recipes

Olive Pasta with Mushrooms and Tomatoes

1/2 pound Konjac Glucomannan pasta
1/4 pound mushrooms, sliced
1/2 cup halved cherry tomatoes
1/2 cup pitted ripe olives
1 tablespoon parsley
1/2 teaspoon dry basil

Drain and rinse Konjac pasta with cold water and drain again. Place into a large bowl. Add mushrooms, cherry tomatoes, olives, parsley and basil; toss gently, season with salt and pepper to taste. Serving Size: 2

Classic Spiced Konjac Pasta

1/2 pound Konjac Glucomannan pasta
1 tablespoon vinegar
1/2 cup sliced celery
1/2 tablespoon prepared mustard
1/2cup chopped red pepper
1/2 teaspoons salt
1/8 cup chopped onion
1/8 teaspoon pepper

In a large bowl, stir vinegar, mustard, salt and pepper until smooth. Add Konjac pasta, celery, green pepper and onion. Toss to coat well. Refrigerate covered for at least two hours to blend flavors. Serving Size: 2

Vegetable Konjac Pasta

1/2 pound Konjac Glucomannan pasta
1/2 cup chopped onions
1 medium chopped tomato
1/4 cup chopped bell pepper
1/8 cup olive oil
1/8 cup lemon juice
1 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon salt

Gently mix all ingredients in a large mixing bowl. Refrigerate until cold, allowing the mixture to set for an hour before serving to enhance the flavor before serving. Serving Size: 1

Pepper Konjac Pasta

1 pound Konjac Glucomannan pasta
1 hard boiled egg, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
2 fresh tomatoes, chopped
4 tablespoon olive oil
4 tablespoon vinegar

Drain and rinse the Konjac pasta well. Add the oil and vinegar, mixing well. Add all other ingredients and mix well. Then salt and pepper to taste. Serving Size: 1

Olive Konjac Pasta

1/2 pound Konjac Glucomannan pasta
1 1/2 tablespoons olive oil
1 tablespoon wine vinegar
4 or 5 olives -- pitted and quartered
1/2 teaspoon dried oregano
Freshly ground pepper -- to taste

Drain and rinse Konjac pasta with cold water. Transfer to a mixing bowl and toss immediately with the olive oil. Add vinegar and toss again. Add the olives, oregano, and pepper. Toss again. Serving Size: 2

Italian Konjac Pasta

1 pound Konjac Glucomannan pasta
1/2 teaspoon olive oil
1/2 cucumber, diced
1/2 bell pepper, chopped
1 whole tomatoes, diced
9oz can tomato sauce
4oz Italian dressing

Drain and rinse Konjac pasta with cold water, then drain and add olive oil.  Add remaining ingredients. Add onion and red wine vinegar to taste. Serving Size: 2

Konjac Garlic Pasta

1/2 pound Konjac Glucomannan pasta
4 large tomatoes, quartered
1 red bell pepper, sliced
8 black olives
4 tablespoon olive oil
2 tablespoon white vinegar
2 garlic cloves, chopped

Drain & rinse Konjac pasta under cold water. Set aside. In a large bowl, mix together the Konjac pasta, bell pepper, tomatoes, and beans; add the olives & capers. Mix the oil, vinegar, garlic, salt & pepper. Pour over the Konjac pasta and salt & pepper to taste. Toss well just before serving. Serving Size: 4

Konjac Pasta Primavera

1/2 pound Konjac Glucomannan pasta
2 cups broccoli florets
1 cups sliced carrots
1 cups cherry tomatoes, quartered
1/4 cups sliced red onions
8oz ranch dressing

Drain and rinse Konjac pasta. Add vegetables and dressing to the pasta. Refrigerate several hours before serving. Serving Size: 1

Balsamic Konjac Pasta

1 pound Konjac Glucomannan pasta
1 cup peeled & chopped tomatoes
2 teaspoon balsamic vinegar
1/4 cup minced red onions
2 teaspoon olive oil
2 tablespoons minced fresh basil
1/8 teaspoons ground black pepper
2 garlic cloves, minced

Drain and rinse Konjac pasta with cold water, drain again. Combine all ingredients in a glass bowl. Cover & let stand at room temperature for 1 hour. Fold in the Konjac pasta just before serving. Serving Size: 4

Konjac Pasta with Peppers

1 pound Konjac Glucomannan pasta
4 tomatoes, chopped
1 green pepper, cubed
1 yellow pepper, cubed
1/2 hot pepper, chopped
3 tablespoons olive oil
3 tablespoon red wine vinegar
1 clove garlic, minced
2 tablespoons chopped parsley
1 tablespoon chili powder
2 tablespoons sunflower seeds

Drain and rinse Konjac pasta with cold water, and drain again Combine vegetables in large bowl. Combine oil, vinegar, garlic,  parsley, chili powder, salt & pepper to taste. Pour over vegetable mixture.  Stir in Konjac pasta, sprinkle with sunflower seeds and toss. Chill. Serving Size: 1