Vi Nguyen Konjac Fettuccine

SKU: 782 Vi Nguyen Konjac Fettuccine (0 Ratting)

Vi Nguyen Konjac Fettuccine packaging in compact 240g from Konjac root powder with immense fiber content, beneficial for user’s health, this product is well-loved by all ages, especially people fasting and vegetarians. Konjac Fettuccine is also suitable for all fried and fried dishes.

Product Brands: Net weight:

Price: 39.500 đ

Product desscription

Vi Nguyen Konjac Fettuccine is one of the favorite traditional foods in Vietnam. Soft noodle soup makes from konjac flour, known as 'n' root. Konjac Fettuccine has a long, flat fiber shape and is white in color, odorless, and no. When cooked, noodles are soft but retain their elasticity and are not mushy or grumpy like ordinary cakes. Vi Nguyen Konjac Fettuccine is a traditional flavor well-loved by all ages. Konjac Fettuccine is entirely natural, gluten-free, non-GMO, sugar-free, and calorie-free, especially suitable for those following the DAS, KETO, LOWCARB, vegetarian, and diabetic diets. Konjac Fettuccine can completely replace fresh pho to make beef noodle soup, chicken noodle soup, stir-fried pho, fried pho, etc., or cook soup, hot pot, stock, stir-fry, stew depending on your taste quickly and easily. convenient. Just boil Vi Nguyen Konjac Fettuccine for about 3 minutes in water with a small salt, and you have a delicious bowl of pho, full of spices and nutritious.

Ingredients 94% water, 5% starch, acidity regulator 526.
Recommended Applications Used to make regular pho dishes (Vietnamese Beef Noodles, Vietnamese stir-fried noodles with beef, etc.), can also cook soup, hot pot, stock, stir-fry, and stew.
Basic Preparation Use as cooking ingredients.
Product Style The product is white in color, long, flat, odorless, and has no unique taste.
Cuisine Vietnamese
Shelf Life N/A
Handling / Storage At temperatures between 1°C and 15°C, or at room temperature.
Country of Origin Vietnam
Dietary Preferences All natural, gluten-free, Non-GMO. Suitable for vegetarians and vegans.
Allergen Information N/A
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