Shirataki noodles are konjac noodles and are traditionally prized in Asia. They are low in calories and carbohydrates, gluten-free and vegan. Many dishes can be conjured up with the white, tasteless konjac noodles. Whether traditionally fried, seasoned with mirin and shoyu or as pasta Napoli! Shirataki noodles can do it all! And if you're in a hurry - with a cooking time of just one minute, konjac noodles are ideal for quick, vegan cooking! Shirataki noodles are made from the roots of the so-called tear tree (Amorphophallus konjac). The tubers, which can be up to 25 cm in size, are ground into a fine powder and mixed with water in very fine channels. The mixture gels there and is then cut and packaged. Translated, shirataki means white waterfall.
Preparation: Drain the Arche Organic Shirataki and rinse in a sieve with warm water until they are odorless. Place in boiling water, cook for 1 minute, strain and process according to the recipe.
Nettofüllmenge:
294.0 Gramm (g)
Abtropfgewicht:
150.0 g
Last-Update: 7/16/24 5:28 AM /
Shirataki Spaghetti / 1c68bbf1-e8f6-4111-9b23-62faf1237e82 /
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