• Miwa

<KONNYAKU NOODLE SALAD WITH SWEET & SOUR DRESSING>

Updated: Apr 22







This is my Low carb and rich in fiber noodle salad!!

I’m using KONNYAKU NOODLES instead of using regular noodles. Konnyaku is made from a type of yam which is full of fiber. It is also known as a low-carb ingredient. Some people use it to make pasta but it can be used as a substitution for any kind of noodle. You can find konnyaku in any Japanese supermarket in Japan. How about your country?


Even though, konnyaku may not available where you are, the dressing I’m going to introduce here will go with any type of vegetable. If you want to stick with having a noodle then swapping to a vegetable noodle is a smart option. If you are not seeking a low carb recipe then swapping out the konnyaku for rice noodles is an another option!


I hope you can try making the dressing for more variation to your salads.



Toss everything when you are ready to eat it!






 

<KONNYAKU NOODLE SALAD WITH SWEET & SOUR DRESSING>



<Yield> 4 servings


<Prep time> 8 minutes


<Cook time> 2 minutes


<Ingredients>

1½ cup (230g) konnyaku noodles

1 cup (100g) bean sprouts

½ cup carrot, shredded

½ cup cucumber, shredded



Dressing

3 tablespoons rice vinegar

2 ½ tablespoons Toasted sesame oil

2 tablespoons sugar

2 tablespoons Soy sauce

1 tablespoon grounded sesame seeds

½ teaspoon salt


<Optional toppings> for non-vegan option!

thinly sliced egg omelette

coriander

ham

avocado

chili oil

Japanese mustard

crab sticks


<Directions>

1. Mix all the dressing ingredients listed above.


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



3. Boil the konnyaku noodles for 1 minute to remove the earthy smell. Drain and let them cool down.



4. On a plate, make a bed of konnyaku noodles, then pile on the cucumbers, carrots and bean sprouts. Drizzle the dressing over top. Garnish with some coriander. Now it's ready to be enjoyed. Toss everything together and dig in!!

Eating this together with Japanese mustard and chili oil is my favorite way to enjoy it!



<MIWA's tips>

Variations:

-You can use any vegetable if they can be eaten raw.


Suggestions:

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



<Storage time>

Store in an airtight container in the fridge for up to 3 days.



<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


 



2020/ 04/25 MIWA

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