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Shirataki sheet noodles are gluten free, translucent, gelatinous traditional Japanese noodles made from the konjac flour without use of artificial additives. Since they are pure vegetable and unlike traditional grain pasta, with no fat, starch or protein, this pasta is without any flavour and aroma. Traditionally used in Far East, particularly Japan where it is one of the most used ingredients in their national cuisine. Knowing that shirataki pasta contains very low amount of carbohydrates and calories, if any, it is considered to be healthier choice for pasta eater allowing them to reduce daily caloric intake.
Drain away the flud from the packaging and rinse thoroughly. Put in boiling water and cook for no longer than 3 minutes. Dry them out by placing in a hot and dry pan without use of any fat. Add to prepared sauce and stir well to combine. Drier they are, more sauce they can absorb.
Water, konjac powder 5%, acidity regulator E526
Store in a dry and dark place.
Indicated on the packaging.
Chongqing Fish Well Preserved Vegetable Group Co. Ltd. in 98 Waimao Road, Wanzhou District, China Mainland 404000, Chongqing, Kina
Galleria Internazionale d.o.o., Predavčeva 6, 10000 Zagreb, CroatiaCountry of origin: China
|Energy value||84 kJ / 20 kcal|
|Of which saturates||0 g|
|Of which sugars||g|