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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.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Main Course
Cuisine: Fusion
Diet: Vegan
Keyword: curry, noodles, konjac seaweed
Servings: 2 people
Calories: 87kcal

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
  • Salt to taste

Noodle

  • 250g Konjac Seaweed Noodle
Metric - US Customary

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: 2g | Calories: 87kcal | Carbohydrates: 18g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1255mg | Potassium: 720mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6930IU | Vitamin C: 81mg | Calcium: 94mg | Iron: 4mg
Tried this recipe?Let us know how it was!