Shirataki Spaghetti

Shirataki noodles are konjac noodles and are traditionally appreciated in Asia. They contain few calories and carbohydrates, are gluten-free and vegan. Many dishes can be conjured up with the white, tasteless konjac noodles. Whether traditionally fried, flavored with mirin and shoyu, or as pasta napoli! Shirataki noodles can do it all! And if it should go fast - with only one minute cooking time Konjak noodles are ideal for the fast, vegan kitchen!

Shirataki noodles are made from the roots of the so-called tear tree (Amorphophallus konjac). The tubers, which can be up to 25 cm in size, are ground into a fine powder and fed into very fine chutes with water. There the mixture gels, is then cut and packaged. By the way, translated Shirataki means "white waterfall". Ark Shirataki noodles come originally from Japan.

Filling weight: 297g

Drained weight: 150g

Preparation: Drain Arche Organic Shirataki and rinse in a sieve with warm water until they are odorless. Add to boiling water, cook for 1 min, strain and process according to recipe.

Ingredients: Water, konjac flour (2.8%)*, calcium hydroxide.

*from organic farming