Shileo Dry Shirataki Noodles

The fishy smell known from wet Shirataki noodles does not exist in our noodles

• are made from konjac flour. Konjac flour is obtained from the root of konjac root in Asia and has been eaten there for centuries.
• are mainly characterized by the fact that they have a very low energy value and are high in fiber.
• The fishy smell known from wet Shirataki noodles does not exist in ours.
• Gluten-free.
•  Their texture guarantees excellent absorption of sauces and other ingredients.
• The preparation is straightforward.

• Uses:

• can be enjoyed both warm and cold.
• Serve it with shrimp and white sauce.
• Use it to prepare a great salad with veggies and your favorite dressing.
• Serve it with garlic butter sauce.
• Serve it with seafood and cream sauce.

Preparation: 

1. Put the noodles in boiling water for approx—10 to 11 minutes.
2. Drain the water, then rinse the noodles briefly with hot water.
3. Serve the noodles as usual - cold or warm.