Konjac pasta
Konjac pasta is made with konjac flour containing the water soluble dietary fibre glucomannan. Studies have shown konjac glucomannan in diet is beneficial to our health in many ways.
Sentaiyuan Food Exhibition
In recent years, Sentaiyuan has participated in the World Organic Food and Beverage Exhibition.
Customer Feedback
“These are konjac noodles so yes, they'll have a funky smell (that goes away if you rinse them and cook them) and the texture won't be exactly like regular noodles. But if you actually like konjac noodles, these are great! I use them to replace ramen noodles to cut calories and have really enjoyed them. Each pack in here is a single serving. Great bargain for the price. I'll be repurchasing. These noodles are easy to use, and I like that they’re low cal. I used them to make shrimp scampi, and it went well. Will order again.”
“I have tried almost every type and brand of Konjac noodles available over the years, and I must say these are the best I've had. They do not have a fishy smell or taste, they are easy to fix just rinse a few times and warm them up. If you use a sauce or put them with some type of meat or broth they are great at taking up the flavor, I will say if you let them sit for a while even if it's just an hour or so, they will fully take up the flavor something no other konjac has ever done for me. I actually enjoy these. I have cooked them several times once with a tomato-based sauce, once with butter, and hamburger with onions and garlic and it satisfied my great need and love of pasta! you will not be sorry just make sure you cook the water out of them before putting them in any sauce or stir fry etc. takes only a couple of minutes.”
“Addicted to these! So easy to make and just like real pasta! Need to wash before use under warm water with a strainer. If not the initial liquid can be off putting. Overall a good filler. Its a nice option, fluffy and soft easy to mix with the flavor you like as this doesn’t have much flavor. However its a good idea to avoid using flour or regional pasta.”
