Shirataki Noodles Mixed With Kabocha - Gluten Free, 7.05 oz

These low-carb, fiber-rich, and gluten-free noodles are made of konjac (Konnyaku), an Asian yum plant widely known as a healthier alternative to pasta. Made using traditional handmade methods, the noodles soak up sauce or soup very well, and are much more flavorful than those made by machine. These shirataki noodles ha

These low-carb, fiber-rich, and gluten-free noodles are made of konjac (Konnyaku), an Asian yum plant widely known as a healthier alternative to pasta. Made using traditional handmade methods, the noodles soak up sauce or soup very well, and are much more flavorful than those made by machine. These shirataki noodles have been kneaded with kabocha and millets, which adds a subtle flavor and color of the kabocha, and eliminates the smell of the konjac. They taste just like regular pasta and are a great option for anyone on a low-carb diet. This package contains 28kcal and dietary fiber, which is equal to 2 heads of lettuce. It does not contain any preservatives, additives, or MSG.

How to make these shirataki konjac noodles:

Just rinse the noodles with water before using. It is not necessary to cook the noodles in boiling water. You also don't have to worry about overcooking these noodles--they will stay al dente!

Use shirataki noodles as a healthier, low-carb alternative for ramen, spaghetti, and other types of long and thin noodles.

You can also use these noodles in various soups, or as a topping for cold salad, and in hot pots. Try them in Vietnamese Pho dishes, in stir-fries, and in place of spaghetti for Western pasta dishes. You can even enjoy a simple spaghetti and meatballs with shirataki noodles!

Ingredients:

Yam Flour, Rice Flour, Glutinos Millet, Barnyard Millet, Prepared(Pumpkin, Potato, Carrot, Tomato, Paprika, Spinach), Calcium Hydroxide.

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These low-carb, fiber-rich, and gluten-free noodles are made of konjac (Konnyaku), an Asian yum plant widely known as a healthier alternative to pasta. Made using traditional handmade methods, the noodles soak up sauce or soup very well, and are much more flavorful than those made by machine. These shirataki noodles have been kneaded with kabocha and millets, which adds a subtle flavor and color of the kabocha, and eliminates the smell of the konjac.

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