Konjac Shirataki Noodles

Olive Pasta with Mushrooms and Tomatoes

1/2 pound Konjac Glucomannan pasta
1/4 pound mushrooms, sliced
1/2 cup halved cherry tomatoes
1/2 cup pitted ripe olives
1 tablespoon parsley
1/2 teaspoon dry basil

Drain and rinse Konjac pasta with cold water and drain again. Place into a large
bowl. Add mushrooms, cherry tomatoes, olives, parsley and basil; toss gently, season with salt and pepper to taste.
Serving Size: 2

Classic Spiced Konjac Pasta

1/2 pound Konjac Glucomannan pasta
1 tablespoon vinegar
1/2 cup sliced celery
1/2 tablespoon prepared mustard
1/2cup chopped red pepper
1/2 teaspoons salt
1/8 cup chopped onion
1/8 teaspoon pepper

In a large bowl, stir vinegar, mustard, salt and pepper until smooth. Add Konjac pasta, celery, green pepper and onion. Toss to coat well. Refrigerate covered for at least two hours to blend flavors.

Serving Size: 2

Vegetable Konjac Pasta

1/2 pound Konjac Glucomannan pasta
1/2 cup chopped onions
1 medium chopped tomato
1/4 cup chopped bell pepper
1/8 cup olive oil
1/8 cup lemon juice
1 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon salt

Gently mix all ingredients in a large mixing bowl. Refrigerate until cold, allowing the mixture to set for an hour before serving to enhance the flavor before serving.
Serving Size: 1

Pepper Konjac Pasta

1 pound Konjac Glucomannan pasta
1 hard boiled egg, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
2 fresh tomatoes, chopped
4 tablespoon olive oil
4 tablespoon vinegar

Drain and rinse the Konjac pasta well. Add the oil and vinegar, mixing well. Add all
other ingredients and mix well. Then salt and pepper to taste.
Serving Size: 1

Olive Konjac Pasta

1/2 pound Konjac Glucomannan pasta
1 1/2 tablespoons olive oil
1 tablespoon wine vinegar
4 or 5 olives -- pitted and quartered
1/2 teaspoon dried oregano
Freshly ground pepper -- to taste

Drain and rinse Konjac pasta with cold water. Transfer to a mixing bowl and toss immediately with the olive oil. Add vinegar and toss again. Add the olives, oregano, and pepper. Toss again.
Serving Size: 2

Italian Konjac Pasta

1 pound Konjac Glucomannan pasta
1/2 teaspoon olive oil
1/2 cucumber, diced
1/2 bell pepper, chopped
1 whole tomatoes, diced
9oz can tomato sauce
4oz Italian dressing

Drain and rinse Konjac pasta with cold water, then drain and add olive oil.
Add remaining ingredients. Add onion and red wine vinegar to taste.
Serving Size: 2

Konjac Garlic Pasta

1/2 pound Konjac Glucomannan pasta
4 large tomatoes, quartered
1 red bell pepper, sliced
8 black olives
4 tablespoon olive oil
2 tablespoon white vinegar
2 garlic cloves, chopped

Drain & rinse Konjac pasta under cold water. Set aside.
In a large bowl, mix together the Konjac pasta, bell pepper, tomatoes,
and beans; add the olives & capers. Mix the oil, vinegar, garlic, salt &
pepper. Pour over the Konjac pasta and salt & pepper to taste. Toss well just before serving.
Serving Size: 4

Konjac Pasta Primavera

1/2 pound Konjac Glucomannan pasta
2 cups broccoli florets
1 cups sliced carrots
1 cups cherry tomatoes, quartered
1/4 cups sliced red onions
8oz ranch dressing

Drain and rinse Konjac pasta. Add vegetables and dressing to the pasta.
Refrigerate several hours before serving.
Serving Size: 1

Balsamic Konjac Pasta

1 pound Konjac Glucomannan pasta
1 cup peeled & chopped tomatoes
2 teaspoon balsamic vinegar
1/4 cup minced red onions
2 teaspoon olive oil
2 tablespoons minced fresh basil
1/8 teaspoons ground black pepper
2 garlic cloves, minced

Drain and rinse Konjac pasta with cold water, drain again.
Combine all ingredients in a glass bowl. Cover & let stand at room temperature for 1 hour. Fold in the Konjac pasta just before serving
Serving Size: 4

Konjac Pasta with Peppers

1 pound Konjac Glucomannan pasta
4 tomatoes, chopped
1 green pepper, cubed
1 yellow pepper, cubed
1/2 hot pepper, chopped
3 tablespoons olive oil
3 tablespoon red wine vinegar
1 clove garlic, minced
2 tablespoons chopped parsley
1 tablespoon chili powder
2 tablespoons sunflower seeds

Drain and rinse Konjac pasta with cold water, and drain again
Combine vegetables in large bowl. Combine oil, vinegar, garlic,
parsley, chili powder, salt & pepper to taste. Pour over vegetable mixture.
Stir in Konjac pasta, sprinkle with sunflower seeds and toss. Chill.
Serving Size: 1

Konjac Shirataki Noodles