Organic Konjac Noodles 315g (200g Drained)

Shirataki Noodles
Made from konjac flour, ideal in stews, hot pots and stir fries.

Gluten free
Suitable for vegans
Fat free
Wok ready

V+
GF

Buy Organic Konjac Noodles 315g (200g Drained)

Ingredients & Nutritional Information

Gluten Free & Organic Konjac Noodles

Ingredients:
Water, Konjac flour* (3%), Firming agent [Calcium hydroxide].
*Organically grown

Storage:
Store in a cool and dark place. Once opened keep refrigerated and consume within 3 days.

Nutritional Information:

	per 100g
Energy	42kJ/10kcal
Fat	<0.5g
of which saturates	<0.1g
Carbohydrates	<1.2g
of which sugars	<0.5g
Fibre	2.8g
Protein	<0.5g
Salt	0.02g

Product of Origin:
Product of China.

Gluten Free & Organic Konjac Noodles

Ingredients:
Water, Konjac flour* (3%), Firming agent [Calcium hydroxide].
*Organically grown

Storage:
Store in a cool and dark place. Once opened keep refrigerated and consume within 3 days.

Nutritional Information:

	per 100g
Energy	42kJ/10kcal
Fat	<0.5g
of which saturates	<0.1g
Carbohydrates	<1.2g
of which sugars	<0.5g
Fibre	2.8g
Protein	<0.5g
Salt	0.02g

Product of Origin:
Product of China.

How To Cook

Nikujaga (Japanese Beef Stew) - Try this hearty family recipe for 4

Make the sauce by mixing 5 tbsp soy sauce, 3 tbsp mirin, 3 tbsp cooking sake (or dry sherry or white wine) & 2bsp brown sugar. Set aside.
Cut 2 large potatoes, 1 onion and 2 carrots into big chunks and fry in a deep pan with 1bsp oil. Add 300g thin beef slices and drained konjac noodles. Fry until beef as browned.
Add 300ml of water or (vegetable stock) and bring to the boil. Skim off the scum for a cleaner flavour.
Add the sauce and simmer for 20 minutes until potatoes are cooked with lid on. Add a few mange tout beans, turn off the heat and leave to stand until serving.

Nikujaga (Japanese Beef Stew) - Try this hearty family recipe for 4

Make the sauce by mixing 5 tbsp soy sauce, 3 tbsp mirin, 3 tbsp cooking sake (or dry sherry or white wine) & 2bsp brown sugar. Set aside.
Cut 2 large potatoes, 1 onion and 2 carrots into big chunks and fry in a deep pan with 1bsp oil. Add 300g thin beef slices and drained konjac noodles. Fry until beef as browned.
Add 300ml of water or (vegetable stock) and bring to the boil. Skim off the scum for a cleaner flavour.
Add the sauce and simmer for 20 minutes until potatoes are cooked with lid on. Add a few mange tout beans, turn off the heat and leave to stand until serving.

Recipe discoveries

Disclaimer

While every care has been taken to ensure product information is correct and updated, food products are often being reformulated, so ingredients, nutrition content, dietary and allergens may change. You should always read the product label and not rely solely on the information provided on the website.