Ready to Eat Food. Shirataki Konjac Recipes,konjac KUEY TEOW

Shirataki noodle are known as konnyaku noodle and Konjac noodle. Which is made from the root of a plant called Amorphophallus Konjac grown in various parts of Asia.

 Production Description

Taste: Tasteless

Storage: Stored in cool & dry place and kept away from strong light and heat

Packaging: 100g,150g,200g,250g,300g,1kg,2kg,12kg and customized packagings available

Shelf Life: 12months when properly stored

Our main products

Konjac Shirataki noodles: Angel hair, Spaghetti, Fettuccine, Penne, Lasagna. Konjac Rice, Konjac Knot, Konjac Udon, Konjac Flour, Konjac capsule, Konjac vegetarian foods etc.

Healthy Benefits:

Beneficial to:

lose weight, blood glucose control, manage HDL cholesterol levels, lower blood pressure, control blood sugar levels in patients with Type 2 diabetes.

Certificate:

ISO22000(based on HACCP),  IFS, BRC

HALAL,KOSHER,QS,FDA, Organic Certificates( JAS,NOP,EC)

Company Information

Based on the ”Honest , Creative, Win-win “Values. We will bravely assume the mission of safe, secure& yummy foods and top quality service for our customers.We hereby warmly welcome friends from all walks of life to cooperate with us for common development.

How to cook konjac pasta?

1. Drain the noodles.
2. Wash it under the running water.
3. Boil it in a pan for 2-3 mins.(Don't over cook) and drain it.
4. Add your favorite sauces, stiry fry ,soup or to make a vegetable salad. 
Tips: the Konjac shirataki noodles don't have a real taste of its own.
So it absorbs the flavor of any soup,dish or sauce you add them to easily.I would suggest to add more sauce than the normal pasta when you cook it.