• Miwa


最終更新: 2020年12月1日

My Low carb and rich in fiber noodle salad!!

I’m using KONYAKU NOODLE instead of using regular noodle.

Konyaku is made of type of yum which contains full of fiber. It is also known as a low-carb ingredients. Some people make a pasta with it. It can be any kind of noodle substitution.

You can find konnyaku any of Japanese local supermarket in Japan.

How about your country?

Even though, Konnyaku is not available, dressing I’m going to introduce here will go with any type of vegetables.

If you want to stick to noodles, swapping to vegetable noodles are smart option.

If you are not seeking for the low carb, swapping for the rice noodle is an another option!

I hope you can try making dressing for add more variation to your salad.

Toss everything when you eat it!


<Yield> 4 servings

<Prep time> 8 mins

<Cook time> 2 mins


230g/ 1½ cup of konnyaku noodle

½ cup of shred carrot

½ cup of shred cucumber

100g/ 1 cup of bean sprout


3 tbsp of rice vinegar without MSG

2 tbsp of sugar

½ tsp of salt

2 tbsp of soy sauce

2 ½ tbsp of Toasted sesame oil

1 tbsp of grounded sesame seed

<Optional toppings> for non vegan option!

thinly sliced egg omelette




chili oil

Japanese mustard

crab sticks


1:Mix all the dressings listed above.

2:Shred the cucumber and carrot in match sticks. Sprinkle the salt on carrot and massage them well. Leave it for 10mins. When it starts to wilt, squeeze the excess moisture. Blanch bean sprouts for 30 seconds and let it cool down.

3: Boil the konyaku noodle for 1min to remove the earthy smell. Drain and let it cool down.

4: On your plate, make a bed of Konyaku noodle, then pile cucumber, carrot, and bean sprout. Drizzle dressing over. Garnish some coriander. Ready to be enjoyed.

Toss everything together and dig in!!

Together with Japanese mustard and chili oil is my favorite way to eat.

<MIWA's tips>


-the vegetable can be anything eaten as raw.


-Konnyaku itself has a strong earthy flavor. Make sure to remove it by boiling for 1min.

<Storage time>

Store it in a airtight container in the fridge for 3 days.

<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!

2020/ 04/25 MIWA


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