noodles instant konjac dried and normal temperature noodles shirataki konjac noodle

noodles instant konjac dried and

normal temperature noodles

shirataki konjac noodle

It is not smelly at all! You can store for a long time.

It contains plenty of fibre, and is low in calories.

It is good to keep you healthy and to loose weight.

Italian eats dried shirataki instead of pasta!

In Italy, dried shirataki konjac noodles are very popular.

It is called “zen pasta”, and you can buy them in supermarkets.

People in Italy eat it instead of pasta because it’s calorie in low,

(only 1/25 of calories of regular pasta) and its texture is similar to regular pasta.

Also it contains lots of fibre so that it makes you full and prevents constipation.

very healthy  japanese noodle

Why you choose this konjac noodle?

-          No agricultural chemical used

-          Contains 1.5 times of fibre

-          Small portion, easy to cook

-          Storable for 2years

-          Can be used for various dishes

For preparation

Soak dried shirataki noodle into hot water for 5-7 minutes.

After that, slightly rinse the noodle and drain it.

Recipes with dried shirataki noodle

[Cooked rice with soy sauce, meat and vegetables]

Ingredients (for 4 servings):

2 portions of dried shirataki konjac noodle, 2 cups of rice, 120g of chicken thigh,

1/4 of carrot, 1/4 of burdock, 1/2 of fried thin tofu, 300cc of broth,

1 tablespoon of soy sauce, 1 tablespoon of vinegar,

1/2 tablespoon of mirin sweet cooking rice wine

Direction:

1.Soak dried shirataki noodle into hot water, and then rinse and drain it. Cut it into about 2cm.

2.Wash rice, and drain it.

3.Cut chicken thigh into small pieces. Cut carrot into strips. Shave burdock and soak it.

Cut fried thin tofu into small strips.

4.Put cut ingredients, shirataki noodle, rice, broth and seasonings into a rice cooker,

and cook it.

[Simmered daikon and chicken]

Ingredients (for 4 servings):

1 portion of dried shirataki konjac noodle, 1/2 of daikon, 220g of chicken thigh,

2 cups of broth, a bit of leek, seasonings

(2.5 tablespoon of honey, 2 tablespoon of Japanese sake, 3 tablespoon of soy sauce)

Direction:

1.Soak dried shirataki noodle into hot water, and then rinse and drain it.

2.Chop daikon into pieces. Cut chicken thigh into bite size.

3.Heat oil on the pan. Fry chicken thigh. Add daikon and broth and simmer them.

Add shirataki noodle later.

4. When daikon gets cooked, add seasonings. Simmer until liquid is gone.

5.Put it onto a plate. Sprinkle leek on it.

[“Kinpira” Fried burdock with soy sauce and red pepper]

Ingredients (for 2 servings):

3 portions of dried shirataki noodle, 1/2 of burdock, 1/2 of carrot,

2 tablespoon of Japanese sake, 2 tablespoon of mirin sweet cooking rice wine,

2 tablespoon of soy sauce, 2 tablespoon of sesame oil, 1 tablespoon of sugar,

1 piece of red pepper, 1/2 cup of broth, a bit of sesames

Direction:

1.Soak dried shirataki noodle into hot water, and then rinse and drain it.

Cut it into about 3cm.

2.Cut burdock into strips, and soak it. Cut carrot into strip as well.

3. Heat sesame oil on the pan, and add a red pepper.

Add shirataki noodle and vegetables,and cook them until liquid is gone.

4.Put it onto a plate. Sprinkle sesame on it.

[Shirataki noodle with brown syrup]

Ingredients (for 4 servings):

4 portions of dried shirataki noodle, 20g of brown sugar,

60cc of water, a bit of whipping cream

Directions:

1.Soak dried shirataki noodle into hot water, and then rinse and drain it.

2.Add water with brown sugar and heat it to make brown syrup.

3.Stir it and remove scum until it amount becomes half. Cool down after that.

(If there is lots of scum from brown sugar, reduce brown sugar to replace white sugar.)

4.Prepare whipping cream.

5.Mix brown syrup with shirataki noodle. Add whipping cream on top.

(You can add fruits as well.)

[Chinese salad]

Ingredients (for 4 servings):

4 portions of dried shirataki noodle, 3 pieces of shiitake mushrooms, 2 slices of ham,

a bit of ground sesame, a bit of sesame oil, 1/4 of carrot,

1/2 of cucumber, a bit of soy sauce.

Directions:

1.Soak dried shirataki noodle into hot water, and then rinse and drain it.

2.Cut shiitake mushrooms and carrot into strips, boil them slightly,

and put them into cold water. Season shiitake with soy sauce.

3. Cut cucumber into strips, and sprinkle salt. Cut ham into strips as well.

4.Mix all ingredients, and marinate them with sesame oil and soy sauce.

Sprinkle ground sesame on it.

[“Ramen” noodle with salt soup]

Ingredients (for 4 servings):

10 portions of dried shirataki noodle, 4 teaspoon of chicken consommé powder soup,

a bit of Chinese chicken soup, salt and pepper, 1/2 of carrot,

4 pieces of green leek, 1 bag of bean sprout

Directions:

1.Soak dried shirataki noodle into hot water, and then rinse and drain it.

2.Cut carrot into strips. Cut leek into small pieces. Boil bean sprout slightly.

3.Boil 6 cups of water in a pan, and add chicken consommé soup.

Season with salt and pepper.

4.Put all ingredients into a bowl. Pour soup and sprinkle leek on it.

[Simmered frozen tofu]

Ingredients:

1 portion of dried shirataki noodle, 10 pieces of frozen tofu,

1 1/2 of broth, 1 tablespoon of sugar,

1 teaspoon of mirin sweet cooking wine, 1/2 teaspoon of soy sauce,

1/2 teaspoon of salt (You can adjust the amount of seasonings for your preference.)

Directions:

1. Soak dried shirataki noodle into hot water, and then rinse and drain it.

2.Heat broth with seasonings in a pan.

3.When broth is boiling, put heat into middle. Add frozen tofu without soaking hot water.

Add shirataki noodle. Simmer them until broth is almost gone.

*You can add vegetables as well.

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Made from “mukago konjac taro”, which is called high-quality konjac taro!

Dried shirataki konjac noodle 25g x 10 portions

-          No agricultural chemical used. No “konjac” smell.

-          Contains 1.5 times of fibre compare with soaked konjac

-          Storable for 2years

-          Small portion (25g) makes you easier to cook

-          It soaks seasonings fast. You can cook it within a short period.

-          No konjac smell. You can use it to various dishes! (Salad, sweets, etc)

*This product helps people in developing country and

handicapped people increase job opportunities.

Nutrition fact (after soaked, per 1 portion)

Calories: 28kcal

Protein: 0g

Fat: 0g

Sugar: 6.1g

Fibre: 2.0g

Sodium: 1.1mg

Country of origin: Indonesia

Category : japanese noodle

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