Blunt Konjac Noodles Fettuccine 200g - shirataki konjak noodles 5kcal, wide ribbons

Package of 200g, contains 2-3 suggested servings

Replacing regular noodles or rice with shirataki noodles in a single dish saves about 300kcal - this is an ideal way to reduce calories, plus the fiber-rich shirataki noodles satisfy the feeling of satiety for a long time - the fiber swells in the stomach and thus curbs the appetite.

Konjak no odles can be combined with any sauces and go well with both hot and cold dishes.

Try our recipes for fit dishes using konjak shirataki noodles.

1. Thai Tom Yum Soup with Konjac Noodles

Ingredients:

• Blunt konjac noodles in the shape of your choice
• 2 cups chicken broth
• 1 can of coconut milk
• 200g shrimp
• 2 lemongrasses, chopped
• 3-4 kaffir leaves
• 2 tbsp tom yum paste
• 1 tbsp fish sauce
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

• Boil broth with lemongrass and kaffir leaves.
• Add tom yum paste, coconut milk, fish sauce and lime juice.
• Add shrimp and cook for 2-3 minutes.
• Add konjac blunt noodles and cook for 2 more minutes.
• Serve with chopped cilantro.

2nd Pad Thai Salad with Konjac Noodles.

Ingredients:

• Konjac Blunt noodles in the shape of your choice
• 200g chicken, cut into strips
• 2 eggs
• 1 red bell bell pepper, cut into strips
• 2 carrots, sliced in julienne
• 3 spring onions, sliced
• 2 tbsp. soy sauce
• 1 tbsp. fish sauce
• 1 tbsp tamarind paste
• Handful of peanuts, chopped
• Fresh cilantro and lime for garnish

Instructions:

• Fry the chicken in a skillet until browned.
• Add eggs and mix quickly.
• Add bell peppers, carrots and spring onions, fry for 2-3 minutes.
• Add konjac blunt noodles, soy sauce, fish sauce and tamarind paste, fry for 2-3 minutes.
• Serve with chopped peanuts, cilantro and lime slices.

3. Indian Curry with Konjac Noodles

Ingredients:

• Blunt konjac noodles in the shape of your choice
• 1 can of chickpeas, drained
• 1 can of sliced tomatoes
• 200ml coconut milk
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 1 tsp curry paste
• 1 teaspoon of turmeric
• 1 teaspoon of romaine cumin
• Fresh cilantro for garnish

Instructions:

• Fry the onion and garlic in a skillet until soft.
• Add curry paste, turmeric and cumin, fry for 1 minute.
• Add tomatoes, chickpeas and coconut milk, cook for 10-15 minutes.
• Add konjac blunt noodles and cook for another 2-3 minutes.
• Serve with chopped cilantro.

Enjoy the unique flavors of Thai and Indian cuisine with light and healthy konjac blunt noodles!