Cold Dressed Konjac Vermicelli

Name: Cold Dressed Konjac Vermicelli
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 4 bag Konjac noodles; 1/2 piece Carrot; 1 handful Spinach; 2 clove Garlic; 2 spoon June Fresh 8g Light Salt Soy Sauce; 1 spoon Lemon Salad Dressing; 1 spoon Chili oil

Bouncy konjac noodles pair with blanched spinach and carrot in a low-calorie, guilt-free salad. Light soy sauce and lemon bring clean, bright flavor to this springy dish.

10 minNewEasy Cold Dishes Mix Sour Spicy

Instructions

1
Prepare the main ingredients: one bag of konjac vermicelli, spinach, a small amount of carrot, and two cloves of garlic.
2
Rinse the konjac powder several times with water.
3
Put an appropriate amount of water in the pot, and blanch the shredded carrot until just cooked.
4
Mash the garlic and set aside.
5
Blanch the spinach to remove oxalic acid.
6
Place the konjac noodles, blanched carrots, and spinach into a container, and add two spoonfuls of June Fresh 8g light salt premium original soy sauce.
7
A spoonful of thoughtful lemon salad dressing, a spoonful of chili oil.
8
Just mix it evenly.
9
Konjac noodles are very low in calories, and carrots and spinach are rich in dietary fiber, which helps with digestion and metabolism.
10
Low in salt and fat, sour and spicy, satisfying to eat without gaining weight.