Shirataki Fettuccine Noodles 49.38 OZ, Konjac Fettuccine Noodles
Made from fiber from the root of the white konjac plant, Shirataki fettuccine noodles are calorie-free and carbohydrate-free, making them ideal for low-carb and gluten-free diets. Their fiber content can help slow digestion and give a feeling of fullness, making them an ideal alternative to traditional noodles.
| Serving Size | 1400g |
| Energy | 6 kcal Per Serving |
| Protein | 0.8g Per Serving |
| Total Fat | 0 |
| Total Carbohydrate | 1g Per Serving |
| Sugar | 0 |
| Dietary Fiber | 0.21g Per Serving |
| Sodium | 0 |
Shirataki Fettuccine Noodles Descriptions
Shirataki fettuccine noodles have a relatively neutral flavor, but when paired with pasta sauce, they taste surprisingly close to traditional noodles made from wheat flour. This magical property has gradually been discovered, so in the United States, people like to call them “magic noodles.”
What are Shirataki fettuccine noodles made of?
Although the name of konjac flour may remind you of French brandy, the two are not even close. Instead, they are white noodles soaked in water and processed to be so similar to rice flour and noodles that they are almost impossible to distinguish. However, the most significant difference is that our Konjac fettuccine noodles are made mainly of water, konjac flour, and a small amount of citric acid.
To obtain konjac flour, the root of the Asian konjac plant (also known as konnyaku potato or devil’s tongue) is dried and then ground. Adding water produces a gelatinous substance that can be further processed into a variety of foods: flat konjac noodles, Konjac penne, lasagna, and even konjac rice!
Recipes with Shirataki Fettuccine Noodles
Ingredients:
– 1 package of Hethstia Organic Shirataki Fettuccine
– 1 cup cherry tomatoes, halved
– 1/2 cup fresh basil leaves, coarsely chopped
– 1 bell pepper, sliced and sautéed until tender
– 1/4 cup thinly sliced red onion (optional)
– 1/4 cup sliced olives (optional)
– 1 tablespoon olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Prepare Shirataki Fettuccine: Drain and rinse the noodles under cold water. Cook for 2-3 minutes, then drain and set aside.
2. Sauté Bell Pepper: In a pan, heat a small amount of oil and sauté the bell pepper slices until tender and slightly charred. Let it cool off the heat.
3. Combine Ingredients: In a large bowl, mix the cooked noodles, cherry tomatoes, basil, bell pepper, red onion, and olives (if using).
4. Dress the Salad: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour over the salad and gently toss to combine.
5. Serve: Plate the salad and serve immediately or refrigerate for 10-15 minutes to enhance flavors.
Tips: This salad is even better with vegan feta cheese or toasted pine nuts.
