Spicy konjac (spaghetti) with sesame sauce
Konjac paste is actually at its best when eaten spicy. That is why there is a lot of chili pepper in this konjac recipe. That's nice, because the noodles themselves don't really have any flavor. Originally, konjac is often eaten very spicy in Japan. There they call konjac paste shirataki. A delicious recipe with the original Japanese influences, also due to the soy sauce and sesame (tahini). But the biggest advantage of this konjac recipe is that it is ready in less than 10 minutes. Ideal if you have a busy job, are single and don't really want to cook, or just want more time in your evening. Oh, and we almost forgot: Did you know that konjac has hardly any calories? That also makes this recipe low-carb and even keto!Dinner & lunchPasta2 servings10 minutes preparation
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This is how you make it
- Grate the ginger and garlic. Finely chop the chili pepper.
- Mix the ingredients for the sauce in a bowl.
- Finely chop the spring onion. Grate the cucumber.
- Place the ginger, garlic and chilli in a skillet and cook for 1 minute, until fragrant.
- Drain the konjac spaghetti. Add to the pan with ginger, garlic and chilli pepper and heat for 2 minutes.
- Add the spring onion and sauce to the konjac and fry for another minute.
- Turn off the fire.
- Add the cucumber and stir well.
- Divide over 1 or 2 plates. Garnish with black sesame seeds.
