Mkostlich Konjac Shirataki Noodles 100g(Pack of 4) Dried Konjac Noodles Konjac Vermicelli Noodles Konjac Pasta Noodles Low Carb Vermicelli 100 g (Pack of 4)

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Mkostlich Konjac Shirataki Noodles 100g(Pack of 4) Dried Konjac Noodles Konjac Vermicelli Noodles Konjac Pasta Noodles Low Carb Vermicelli 100 g (Pack of 4)

Regular Price: US$47.99

Special Price US$39.99

Availability: In stock

Supplier: Mkostlich

Qty:

Enjoy the joy of Suofen Select high-quality white konjac and potato starch, 0 fat, high satiety, chewy and smooth Unforgettable taste - chewy, smooth High expansion rate, high satiety Easy to eat It tastes good no matter how you cook it Stir-fry, cold salad, soup noodles, hot pot Product name: Dried konjac noodles(without any seasoning) Ingredients: konjac flour, potato starch, water Shelf life: 12 months Production date: see packaging Expiration date: see label Storage method: Place in a cool, dry and ventilated place Precautions: If you find black spots on konjac vermicelli, they are konjac's own substances and can be eatenSpecifications: 100g pack, shelf life 12 months. Please kindly note that the date printed on the product packaging bag is the production date, not the expiration date. Dried vermicelli konjac noodles expires 12 months after this date. Eat Direction: Shirataki noodles is tasteless, but it has a chewy and mild texture. Konjac noodles can absorb any added flavor well. Great for hot pot, cold salad, stir-frying, soup noodles, etc. No beed to Boil: The thickness of this thin konjac noodles is about 1mm. Soak the shirataki konjac noodles in boiled water for about 5 to 8 minutes before eating, or boil it directly and add the required seasonings to eat directly, which is convenient. Low-carb: This konjac pasta maintains the low calorie and low carbon water characteristics of konjac, 0 fat. If you can accept a small amount of carbon water, this will be a good choice. Simple Ingredients: Dried konjac vermicelli noodles does not contain any additives. Its main ingredients are konjac flour, and a small amount of potato starch is added to make it dry vermicelli noodles for preservation, but the carbon water content is low.