Tasty Konjac Seaweed Noodle Recipe – Vegan Keto

Today, I experimented with a new recipe using Konjac Seaweed Noodle. Konjac (or Konnyaku) noodles are made using Konjac and seaweed. They can be purchased from most health food stores. They have almost no calories and are perfect for low-carb and keto diets.

The ‘noodles’ are usually in packs soaked in water. No cooking is required but it’s tasteless as it is. It’s best to have with a curry or added to a stir-fry.

Konjac noodles are perfect for keto and low carb diets

Konjac root is a great low carb source of soluble fibre. Konjac noodles can make us feel fuller. It can also help with weight loss and caloric intake. It is a great substitute for traditionally high carb, high caloric food such as pasta, noodles and rice.

Choking Risks and Controversies Related to Konjac

The highly publicised issues of Konjac are related to Konjac jelly snacks and not Konjac noodles.

Mini-cup jellies containing konjac can be a serious choking problem and can result in death, particularly to young children and the elderly – https://www.accc.gov.au

Let’s jump into the recipe:

Ingredients for the Curry

1. Carrot
2. Shiitake Mushrooms
3. Frozen Brussels Sprout
4. Frozen Pumpkin
5. Chili Powder
6. Nutmeg
7. Salt

Noodle:

1. Konjac Seaweed Noodle (pre-made)

Instructions

1. Grab 1 medium-sized carrot and slice it thinly. Fry it on a non-stick pan with no oil to make it extra healthier.
2. Take 4 fresh sliced shiitake mushrooms, and 2 cups of frozen Brussels sprout and add them to the frying pan.
3. Mix everything and add in 1 cup of diced frozen pumpkin.
4. Add in 1 tbsp of curry powder, 1 tsp of hot chilli powder, 0.5 tsp of nutmeg, and salt to taste.
5. Mix and cook until all vegetables are tender.
6. Add in your pre-made Konjac Seaweed Noodles and mix them all together.
7. Dig in!

Here is my feedback on the Konjac Seaweed Noodles. The noodle didn’t have much of a taste on its own and needed a curry to eat with. It also smells fishy, because of the seaweed but thankfully, it’s vegan. My husband won’t go anywhere near if the food smells of fish so I had to try the noodles by myself. 

Would I buy it again? Not this exact type. But I have since, found Konjac noodles that don’t have seaweed which is better in my opinion. You can use the same recipe as well.

Konjac Seaweed Noodle with Curry

Today, I experimented with a new recipe called Konjac Seaweed Noodle Curry. In South Korea, there are varieties of noodles you can find made from potatoes, rice, green tea, seaweed and even from Konjac. I also heard a lot of nutritious benefits you can get from consuming seaweed, so I really wanted to try Konjac Seaweed Noodles.

5 from 8 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Fusion

Servings 2 people

Calories 87 kcal

Equipment

• Non-stick Frying Pan

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 pc Carrot Medium-sized
• 4 pcs Shiitake Mushrooms Fresh
• 2 cups Brussels Sprout Frozen
• 1 cup Pumpkin Frozen
• 2 tbsp Curry Powder
• 1 tbsp Hot Chilli Powder
• 0.5 tsp Nutmeg
• Salt to taste

Noodle

• 250g Konjac Seaweed Noodle

Instructions

 

• Grab 1 medium-sized carrot and slice it thinly. Fry it on a non-stick pan with no oil to make it extra healthier!
•  Take 4 fresh sliced shiitake mushrooms, and 2 cups of frozen Brussels sprout and add them to the frying pan. 
• Mix everything and add in 1 cup of diced frozen pumpkin.
• Add in 1 tbsp of curry powder, 1 tsp of hot chilli powder, 0.5 tsp of nutmeg, and salt to taste. 
• Mix and cook until all vegetables are tender. 
• Add in your pre-made Konjac Seaweed Noodles and mix them all together. 
• Dig in! 

Nutrition

Serving: 2gCalories: 87kcalCarbohydrates: 18gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1255mgPotassium: 720mgFiber: 7gSugar: 4gVitamin A: 6930IUVitamin C: 81mgCalcium: 94mgIron: 4mg

Keyword curry, noodles, konjac seaweed

Tried this recipe?Let us know how it was!

If you want to know the benefits of eating pumpkin click here.