Traditional Japanese noodles made from konjac flour (shirataki.) The added tapioca starch makes the wet shirataki more palatable and similar to the taste and texture of regular noodles.
Ingredients: Konjac flour, tapioca starch, beta carotene, water
Size: 80 g
1. Boil in a pot of lightly salted water for about 10 minutes or until fully cooked.
2. Remove from heat and drain the water out for al dente pasta.