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.
The noodle I bought was readily pre-made and was ready to consume. All I had to do is to rinse it under the running water and add it to the curry. It’s pretty simple!
Ingredients For The Curry
- Carrot
- Shiitake Mushrooms
- Frozen Brussels Sprout
- Frozen Pumpkin
- Chili Powder
- Nutmeg
- Salt
Noodle:
- Konjac Seaweed Noodle (pre-made)
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!
Here is my feedback on the Konjac Seaweed Noddles. 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? Probably not but it was a good experience of trying something new while living in South Korea.
Konjac Seaweed Noodle with Curry
Equipment
- Non-stick Frying Pan
Ingredients
- 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
- 1 tsp Salt
- 1 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
If you want to know the benefits of eating pumpkin click here.
Healthy meal to try. Looks good!
I never tried this, looks amazing!
I love your honest rating and comments, just because it’s plant based doesn’t mean it’s amazing. Would you suggest changing the type of noodle? I agree with your husband, I prefer that my food not smell fishy.
I would recommend sweet potato noodles instead 🙂
I had seaweed a few years ago and I liked it a lot. I didn’t expect myself to but I did and I would love to try out this recipe. It looks so good.
Looks very healthy, what a great recipe!
This recipe looks AMAZING! Healthy, delicious and super quick
This looks delicious!!
Oh my gosh, this sounds and looks absolutely delicious!! Definitely going to make this! Thanks for sharing!!
That looks awesome, thanks for putting together this nice recipe!
This looks so good! I have never tried seaweed noodles before, but now that I have seen this I am going to find some!
These Konjac Seaweed noodles look so fun and interesting to try.
I’m all for amping up our nutritional intake, and you’re right, seaweed is nutritious, and it’s so convenient that all you have to do is run the noodles under water!
These noodles look awesome and super healthy! I love incorporating these kinds of foods into my diet.
I want to try this recipe