Spicy Kimchi Konjac Noodles
Ingredients:
– 200g konjac noodles
– 150g kimchi
– 3 peppers
– 2 garlic cloves
– 30g Korean hot sauce (Gochujang)
– 10ml soy sauce
– 5g sugar
– 10ml sesame oil
– Chicken seasoning, sesame seeds, and scallions to taste
Instructions:
1. Prepare the Konjac Noodles:
– Cook the konjac noodles according to the package instructions, usually by blanching them in boiling water, then rinsing them with cold water and draining.
2. Make the Sauce:
– In a small bowl, mix the Korean hot sauce, soy sauce, sugar, and chicken seasoning (if using) until well combined.
3. Stir-fry Ingredients:
– Heat oil in a wok, add sliced garlic, and sauté until fragrant.
– Add chopped kimchi and pepper rings, and stir-frying until the kimchi is aromatic.
– Pour in the sauce and stir-fry to combine.
4. Add Konjac Noodles:
– Add the drained konjac noodles to the pan and stir-fry until evenly coated with the sauce and heated.
5. Season and Garnish:
– Adjust the seasoning with additional soy sauce or sugar to taste.
– Before serving, sprinkle with chopped scallions and sesame seeds, and drizzle with sesame oil if desired.
6. Serve and Enjoy:
– Serve the stir-fried kimchi konjac noodles on a plate, garnish with extra sesame seeds and scallions, and enjoy.
Tips:
– Kimchi is already salty, so adjust the soy sauce accordingly to avoid over-salting.
– Do not over-fry the konjac noodles to maintain their texture.
Refreshing Japanese Cucumber Konjac Noodles
Ingredients:
– 200g konjac noodles
– 1 cucumber
– 30g sesame sauce
– 30ml olive oil
– 10ml sesame oil
– 10ml soy sauce
– 10ml rice vinegar
– 5ml honey
– Sesame seeds, chopped scallions, shredded Japanese seaweed
Instructions:
1. Prepare the Konjac Noodles:
– Blanch the konjac noodles in boiling water, rinse with cold water, and drain.
2. Make the Sauce:
– In a small bowl, combine the sesame sauce, olive oil, sesame oil, soy sauce, rice vinegar, and honey. Mix until smooth.
3. Toss the Noodles:
– In a large bowl, mix the drained konjac noodles and shredded cucumber. Pour in the sauce and toss to coat evenly.
4. Garnish and Season:
– Serve the noodles on a plate, sprinkle with sesame seeds, chopped scallions, and shredded seaweed.
5. Refrigerate and Enjoy:
– Chill the noodles in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold.
Tips:
– To make the cucumber shreds crisper, sprinkle with salt, let sit, and squeeze out excess water before mixing.
– If you don’t have sesame sauce, use extra sesame oil but maintain a balanced flavor.
Savory Japanese Teriyaki Chicken Konjac Noodles
Ingredients:
– 200g konjac noodles
– 200g chicken breast
– Teriyaki Sauce:
– 2 tbsp soy sauce
– 1 tbsp sugar (or honey)
– 1 tbsp rice wine (or cooking wine)
– 1 tbsp dark soy sauce
– 1 tbsp minced garlic
– 1 tbsp minced ginger
– Starch + water mixture
– Vegetables (e.g., broccoli, shredded carrots)
– Chopped scallions
Instructions:
1. Prepare the Konjac Noodles:
– Blanch the konjac noodles in boiling water, rinse with cold water, and drain.
2. Make the Teriyaki Sauce:
– In a small bowl, mix soy sauce, sugar, rice wine, dark soy sauce, minced garlic, and minced ginger. Add a little water if needed.
3. Cook the Chicken:
– Heat oil in a pan, fry the chicken breast strips until golden brown and fully cooked.
4. Stir-fry Vegetables:
– In the same pan, quickly stir-fry the vegetables until tender.
5. Cook the Teriyaki Sauce:
– Leave a little oil in the pan, pour in the sauce, and cook over low heat until it thickens. Add the starch mixture to achieve the desired consistency.
6. Combine Ingredients:
– Add the fried chicken and vegetables to the pan, stir-fry to coat them with the sauce.
7. Add Konjac Noodles:
– Add the drained konjac noodles, tossing gently to absorb the sauce.
8. Season and Garnish:
– Adjust the salt and sugar to taste, and add more soy sauce if needed. Garnish with chopped scallions.
Tips:
– Cutting chicken breast into strips helps it cook quickly and absorb the sauce.
– Adjust the sugar content in the teriyaki sauce to suit your taste.
Flavorful Thai Coconut Curry Prawn Konjac Noodles
Ingredients:
– 200g konjac noodles
– 150g prawns
– 200ml coconut milk
– 60g Thai green or red curry paste
– 1/2 onion
– 130g minced garlic
– 1 carrot
– 50g peas
– 1 green chili
– 30ml fish sauce
– 10g sugar
– Salt, vegetable oil
Instructions:
1. Prepare the Konjac Noodles:
– Blanch the konjac noodles in boiling water, rinse with cold water, and drain.
2. Stir-fry Onion and Garlic:
– Heat vegetable oil in a pan, add diced onion and minced garlic, sauté until soft and aromatic.
3. Add Curry Paste:
– Add the Thai curry paste, sauté until fragrant.
4. Add Prawns:
– Add prawns, stir-fry until they turn pink, about 2-3 minutes.
5. Add Vegetables and Seasonings:
– Add sliced carrots, peas, and shredded chili. Stir-fry to combine.
– Add fish sauce and sugar, adjusting salt to taste.
6. Add Coconut Milk:
– Pour in the coconut milk, stir well, and cook until the sauce thickens slightly.
7. Add Konjac Noodles:
– Add the drained konjac noodles, tossing gently to coat them with the curry sauce.
8. Season and Garnish:
– Adjust the spiciness and saltiness to your taste. Serve on a plate and garnish with cilantro or green onions.
Tips:
– Choose green curry paste for a spicier dish or red curry paste for a milder flavor.
– Add seasonal vegetables like broccoli or red peppers for extra nutrition and color.
– For a lower-calorie option, use low-fat coconut milk.
Summary
These konjac noodle recipes offer a variety of flavors and styles, from spicy kimchi to creamy coconut curry, providing delicious and healthy options for any meal. Enjoy experimenting with these low-calorie, nutrient-rich dishes that are perfect for a balanced diet.
One thought on “Delicious and Healthy Konjac Noodles Recipe”
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