“These dried konjac noodles and rice offer a convenient, versatile alternative to traditional pasta and grains, with fewer calories and carbs. Made from the konjac root, a naturally high-fibre plant, they come in a shelf-stable form that absorbs sauces beautifully and fits effortlessly into gluten-free or vegan meals.”
| Country of Origin | Indonesia |
| Directions Note | Place the konjac noodles in a pan and add plenty of boiling water. Simmer for 10 minutes.; then rinse and drain well before using in your favourite recipe. |
Ingredients
Konjac; Tapioca Startch; Firming Agent (Calcium Hudroxide; Citric Acid); Tapioca Syrup



















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