You won’t miss rice noodles in this super delicious Asian noodle stir fry! Instead, we are using konjac noodles – similar style but very low calorie! Check out this amazing alternative!
Have you heard of Konjac noodles? I first read about them one or two years ago on a site about low carb eating and it sounded … different. But also interesting! So I bought my first pack of konjac noodles. And put it in the pantry where I promptly forgot about it. Fast forward to now when I rediscovered them (and saw they are expired. Just my luck!). So I bought another two packages on a recent trip to an Asian supermarket and this time I made sure to try them!!
And I instantly LOVED them!! They’re such a fabulous alternative to regular noodles in Asian cooking! Obviously not to Italian pasta but they’re definitely similar to glass noodles or rice noodles. And since they’re super healthy, I absolutely love cooking with them. I like this brand the most which offers different variations – spaghetti style, knot style, udon style, rice style and wok style. My favorites are udon style and rice style – they are both super yummy!
Now you’re probably wondering what these low carb noodles consist of, right? The three ingredients are water, konjac flour and citric acid. So what exactly is konjac? Konjac is a root vegetable that grows in parts of Asia. It’s known for its starchy corm, a tuber-like part of the stem that grows underground. The noodles only contain 3% of konjac flour which is why they’re so incredibly low in calories!
For the protein, you can use whatever you like. I like mine either with fried tofu (as pictured here) or with chicken breast. I tend to cook the meat in the sauce but I fried the tofu separatedly to get a crispier tofu skin. But it’s really up to you! I’m sure beef would work very well too and so would tempeh. Let me know which source of protein you added to your dish!
The delicious sauce in this dish is very simple. It contains almond butter, Sriracha, rice vinegar, fish sauce, sesame oil and water. It’s so yummy and I normally have all those ingredients in my pantry anyways. Sesame oil gives it lots of flavor, almond butter provides the creaminess, fish sauce gives a nice salty umami touch and rice vinegar provides the tang. And Sriracha is for the kick. And I always add Sriracha on top too! Are you also a big Sriracha fan?
Will you make this stir-fry soon? Or how about my Vegan Hokkaido Squash Curry?
Asian Konjac Noodle Stir-Fry
Description
You won't miss rice noodles in this super delicious Asian noodle stir fry! Instead, we are using konjac noodles - similar style but very low calorie! Check out this amazing alternative!
Ingredients
Noodle Vegetable Stir-fry
Tofu
Instructions
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Quarter the mushrooms. Cut the zucchini in half lengthwise and then into slices. Shred the cabbage. Thinly slice the bell pepper.
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Heat up 1 tsp of sunflower oil in a pan. When hot, add the vegetables and cover with a lid. Fry for 15 minutes, but add the broth cube after 7 minutes.
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Rinse the konjac noodles well for 1 minute.
This step is important as they can otherwise sometimes have a strange smell. -
Mix together almond butter, Sriracha sauce, fish sauce, rice vinegar, water and sesame oil to make a sauce.
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When the vegetables are done, add the konjac noodles and the sauce. Mix together and simmer for 3 more minutes.
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In a separate pan, heat up 1 tsp of sunflower oil.
Mix together Sriracha, salt and olive oil.
Cut tofu into strips and add to the mixture. Mix carefully so that the tofu doesn't break into pieces.
Fry in the hot oil for 15 minutes, turning them every now and then.
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Divide the noddle vegetable mixture between two bowls and top with the tofu strips. Top with chopped coriander. Enjoy!
