Spicy Konnyaku Noodles
If you’re on a quest for a unique, healthy, and delicious addition to your meals, look no further than spicy konnyaku noodles. These noodles, made from the root of the konjac plant, are a staple in Japanese cuisine and are gaining popularity worldwide for their unique texture, health benefits, and versatility.
Not only is this dish packed with flavors, but it’s also versatile enough to adapt to whatever vegetables or proteins you have on hand. Konnyaku has a unique, slightly chewy texture that when prepared like a noodle, sets them apart from traditional wheat or rice noodles. This texture can add an interesting dimension to your dishes, providing a satisfying mouthfeel that complements a variety of sauces and seasonings. I originally saw Woon Heng prepare her konnyaku like how I did for this recipe, and fell in love after trying them myself.
What is Konnyaku?
Konnyaku, also known as konjac or devil’s tongue, is a traditional Japanese food made from the corm of the konjac plant. The plant’s root is ground into a flour and mixed with water and a natural alkaline substance to form a jelly-like substance. You can find it at most Asian markets, and it has many incredible health benefits:
Low-Calorie: A typical serving contains only about 5-10 calories.
High in Fiber: The glucomannan fiber in konnyaku can help promote a feeling of fullness, aid digestion, and support healthy cholesterol levels.
Gluten-Free and Low-Carb: Konnyaku is gluten-free and contain very few carbohydrates, making them suitable for gluten-sensitive individuals and those on low-carb diets.
Virtually Tasteless: Konnyaku has a very mild taste, allowing them to absorb sauces and ingredients they’re cooked with.
Spicy Konnyaku Noodles
- Total Time: 18 minutes
Description
Spicy konnyaku noodles, prepared with a tangy sauce and ground beef, offer a delicious and healthy meal with a unique chewy texture and a flavorful kick.
Ingredients
- 1 block konjac (konnyaku)
- 1 tablespoon garlic, minced
- 1/2 teaspoon ginger, minced
- 1/2 lb ground pork (substitute for other ground meats)
- 2 teaspoons mirin
- 1/2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon cornstarch (for thickening; optional)
- 2 tablespoons doubanjiang (spicy fermented bean paste)
- 1 cup bone broth or chicken broth
- 1/2 tablespoon chili crisp (optional, for added spice)
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- Garnish (optional): Chopped green onions and roasted sesame seeds.
Instructions
- Begin preparing your konnyaku noodles. Rinse it under water and place it on a cutting board. Begin slicing it as thin (and carefully!) as you can into rectangles. Once you’ve sliced each of them, cut a small opening in the middle of each one, about 3/4 inch tall.
- Take one side of the noodle and loop it into the hole and pull it out to create a curly bow shape. Repeat with each noodle.
- To a pan with a little cooking oil, cook your garlic and ginger over medium heat for 30 seconds to bring out the aromatics. Add in your ground pork and cook thoroughly. Add in the konnyaku noodles.
- Over the noodles, toss in your mirin, soy sauce, cornstarch, doubanjiang, bone broth, chili crisp, and sugar. Finish by drizzling with a little sesame oil and serve.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
2 responses to “”
Great recipe! And thank you for the intro to the konyaku “noodle”. Great low carb, high protein, high favor recipe.
Thank you for checking it out! Appreciate your comment. 🙂