Konjac noodles... a healthy alternative to wheat flour noodles

Konjac noodles. [GETTYIMAGES] © Provided by Weekly Dong-A

As interest in health increases, the consumption of foods that prioritize both taste and health is spreading.

One of the fields where this flow is most prominent is 'noodles.' Noodles are so well-known for their unique pleasure that the term 'noodle slurping' has emerged, highlighting the enjoyment of slurping and inhaling them.

Due to Korea's culinary culture, which features a variety of noodle dishes such as ramen, jjajangmyeon, naengmyeon, and kalguksu, many people prefer noodles over rice. However, considering health, there is a growing trend of consumers seeking alternative noodles to replace wheat flour noodles in order to reduce carbohydrate intake.

In response to these consumer needs, the noodle market is introducing various noodle products with better nutritional content than wheat flour noodles.

The representative one is 'konjac noodles'.

Konjac noodles made primarily from konjac root are

All nutritional components, including carbohydrates, are close to zero, resulting in very low calories.

It is a noodle that you can enjoy without 부담 even while dieting.

Konjac noodle pasta

[Source: 10,000 Recipes]

🟡 Rinse the konjac thoroughly in water, then drain the excess water using a colander.

200g of konjac noodles, 1 pack

Strainer

Before cooking, if you cut the konjac noodles about twice like cutting cold noodles, the noodles won't stick together.

 

 

🟡 The button mushroom is peeled as shown in the picture.

 

 

🟡 Remove the skin from the button mushrooms and slice them into strips within 1 centimeter, then tear the chicken breast into strips by hand along the grain.

 

Heat olive oil in a pan and sauté minced garlic over medium-low heat until it doesn't burn.
Please stir-fry until it turns white like in the picture and releases a fragrant aroma.

 

 

 

Please stir-fry with cleaned shiitake mushrooms and chicken breast.

 

 

Please add the drained konjac noodles.

 

Add three spoonfuls of fresco truffle cream spaghetti sauce with a rice spoon.

 

 

It is complete when you stir-fry until it becomes thick and sticky, evaporating the moisture.

Using thick and creamy cream

Konjac noodle cream pasta