Konjac Cold Skin Noodles

Konjac Cold Skin Noodles

　　“Konjac Cold Skin Noodles” are actually made by replacing traditional cold skin noodles with wide konjac starch sheets, prepared in the same way as cold skin noodles, resulting in a very similar taste and texture. However, konjac has almost negligible calories, provides a strong sense of fullness, and can help detoxify the intestines, making it a healthier alternative to traditional cold skin noodles.

　　Ready-made wide konjac sheets are available on the market. Boil them along with wheat gluten in boiling water for one or two minutes, then remove and rinse under cold water. Drain well and set aside. Then cut the wheat gluten into small pieces, shred vegetables such as cucumber, and mix everything—including oil-spiced chili, minced garlic, vinegar, salt, broth, and other seasonings—along with the prepared ingredients and konjac sheets in a large container until evenly combined.