Torra shiratalinudlar bra?
Hej. Varit o köpt torra shiratakinudlar. Läste här nånstanns att de innehöll massa kolhydrater? De innehåller enligt tabellen bara konjac, vegetabilidk olja och vatten. Nån som vet?
Ja som torra då.. men du tänker väl inte äta dem torra?
Ljuva dröm att som en svensk se ut, att få lära sig att veta hut.
Har och äter sedan en längre tid.
De har mer carbs per 100g i torrt tillstànd men inte som kokta.
Jag blötlägger en stund och kokar upp - klart. Viktigt att inte koka mer än nàgon minut.
For cooking instructions: http://pc-link.biz/shirataki-noodle-cooking.php
The best selling Shirataki Noodle on eBay is “6 X 7 oz Miracle Noodle Angel Hair Shirataki Pasta” here is the comparison.
A. COMPARISON TABLE BETWEEN DRIED SHIRATAKI VERMICELLI & MIRACLE NOODLE
Dried Shirataki Vermicelli
Miracle Noodle
Shelve Life
12 months
Less than 12 months
Refrigeration
No Need
Recommended
Amount of Wet Noodle made from 2 bags (8 servings)
1,688g (40% more with no extra water)
1,176g (including liquid)
Calories per 100g of Wet Noodle
< 7 Kcal
0 Kcal
OTHER HEALTH BENEFITS
Full of fiber and rich in calcium.
Konjac fiber has very high water absorbent and expansion rate, it is very helpful for controlling blood sugar level, reduce cholesterol level thus helps in weight loss. For people with calcium deficiencies, Konjac foods can be an ideal solution in the absorption of calcium. For every one hundred grams of Konjac noodles, about 40 milligrams of calcium can be found, similar to the amount of calcium found in milk. Konjac foods are full of fiber and rich in calcium.
Cooking Instruction :
Method 1. Put a cake Konjac noodle into a pot with 500 ml cool water. Bring it to boil. Boil it for 3 minutes and add seasoning. The food is then ready for consumption.
Method 2. Soak a cake of Konjac noodle with warm water until it becomes soft. Then put the softened noodle together with other ingredients into a pot and boil for 3 minutes.
Method 3. Soak the Konjac noodle with warm water until it becomes soft. Take out the softened Konjac noodle from the water and add seasoning for consumption as cold noodle. Some people like it chilled with soy sauce, sesame seed oil, oyster sauce, chili sauce etc. Have fun experimenting. Chinese, Vietnamese, Thai and other Asians all use vermicelli regularly.
Method 4. It can taste even more delicious if it can be stir-fried the softened noodle. Can use olive oil, shredded vegetables and bean sprouts.
Method 5. When using it for Chinese style hot-pot, soak the Konjac noodle with warm water until it becomes soft. Then put the softened Konjac noodle into the hot pot with soup for a couple of minutes.
Pointers: Konjac Vermicelli does not have much taste. It can absorb a lot of water. You can soak it in tasty broth and you will get tasty noodle. Do not over cook or leave it in hot water too long. The texture is not as good when it is over cooked. With its bland taste, this noodle is an excellent addition to flavorful, saucy dishes because it will readily pick up the flavour of broths and sauces.
50g of dried Konjac noodle (one cake) can make around 211g of cooked wet noodle. It fills a good size rice bowl. The whole bowl of noodle is very filling yet it has only 168 Kcal. A regular serving of boiled noodle or spaghetti has around 200-300 Kcal. You can easily save 200 Kcal with our Shirataki Konjac noodle.
For recipes and more info. on Shirataki Vermicelli: http://pc-link.biz/shirataki-noodle.php
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