Asian-Style Konjac Noodles (Keto)

Sharing another kojac (or shirataki) side, because it really doesn’t get much easier than this!

These Asian-style konjac noodles go wonderfully with any stir-fry, grilled meats, and so on. Try them also with our Chinese Dry Rub Salmon and our Keto Kung Pao Chicken!

Ingredients

1 pack of konjac noodles (250 g)
1 Tbsp coconut oil
2 tsp soy sauce
1 tsp toasted sesame oil
Pinch of kosher salt
Garnish, optional: sesame seeds, sliced scallion, minced thai chilis

Yields: 2 servings
Per serving*:
Calories: 99
Net carbs: -
Protein (grams): 1
Fat (grams): 9

Prep time: 2 min
Cook time: 10 min
Total time: 12 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Open the pack of konjac noodles and empty it into a sieve. Rinse it under cold running water for a minute, then set aside to drain excess water.

In a medium pan, heat the coconut and sesame over high heat. Add a small pinch of kosher salt.

Once the pan is heated through, add the konjac noodles and soy sauce.

Sautee it for 5-8 min until the liquids have evaporated, stirring frequently.

Serve with meal of choice right away. Leftovers can also be refrigerated.

Optionally, garnish with some sesame seeds, sliced scallion and/or minced thai chilis.

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Asian-Style Konjac Noodles (Keto)

Yield: 2

Author: Georgiana Elias

Prep time: 2 MinCook time: 10 MinTotal time: 12 Min

Sharing another kojac (or shirataki) side, because it really doesn’t get much easier than this!These Asian-style konjac noodles go wonderfully with any stir-fry, grilled meats, and so on. Try them also with our Chinese Dry Rub Salmon and our Keto Kung Pao Chicken!

Ingredients

• 1 pack of konjac noodles (250 g)
• 1 Tbsp coconut oil
• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• Pinch of kosher salt
• Garnish, optional: sesame seeds, sliced scallion, minced thai chilis

Instructions

1. Open the pack of konjac noodles and empty it into a sieve. Rinse it under cold running water for a minute, then set aside to drain excess water.
2. In a medium pan, heat the coconut and sesame over high heat. Add a small pinch of kosher salt.
3. Once the pan is heated through, add the konjac noodles and soy sauce.
4. Sautee it for 5-8 min until the liquids have evaporated, stirring frequently.
5. Serve with meal of choice right away. Leftovers can also be refrigerated.
6. Optionally, garnish with some sesame seeds, sliced scallion and/or minced thai chilis.

Nutrition Facts

Calories

90

Fat (grams)

9

Net carbs

0

Protein (grams)

1

* Net carbs and other nutritional information may vary based on brand used