Konjac noodles coated in a teriyaki-style soy sauce with garlic, ginger, galangal and honey, without mirin or sake.
These teriyaki-style konjac noodles are glossy and slippery, coated in a sweet-savory sauce fragrant with garlic, ginger and toasted sesame. The sauce takes its cue from teriyaki, without mirin or sake : soy sauce is simply sweetened with honey and flavored with galangal. Allow 5 minutes for one serving. File this one alongside my keto breads and pasta.
What Are Teriyaki-Style Konjac Noodles ?
Konjac noodles, also known as shirataki, are made from konjac, whose glucomannan forms a gel ; their mild flavor lets the sauce take center stage. Here, they are rinsed, dried, then briefly warmed in a small saucepan with a sauce made from soy sauce or tamari, garlic, ginger, galangal, sesame oil and honey.
The sauce thickens just enough to coat the noodles in a thin, glossy layer. Kelp noodles can be used in place of konjac noodles.
The Origins of This Version
In Japan, teriyaki refers to a cooking technique that creates a glaze using soy sauce, mirin, sake and sugar. The classic teriyaki sauce recipe gives you the full version.
This version keeps the sweet-savory coating but skips the mirin and sake : honey provides sweetness and shine, while ginger and galangal add depth. It is a quick sauce, reduced briefly over low heat.
The Main Ingredients
One portion of konjac noodles serves one person ; kelp noodles offer an alternative with a different texture. The sauce calls for 1 tablespoon of soy sauce or tamari, 1 tablespoon of honey and 1 teaspoon of sesame oil. For a gluten-free meal, choose tamari labeled gluten-free.
Two pressed garlic cloves, a small piece of grated fresh ginger and a small piece of fresh galangal, with its more resinous, citrusy flavor, add depth. One scallion, half a red chili and 1 teaspoon of sesame seeds complete the bowl.
Honey is used in the basic version ; a honey-flavored liquid sweetener can replace it, though it may not coat the noodles quite as well. With this sweetener, one serving provides 29 kcal and 2 g of net carbs, while the honey version has considerably more.
Technique and Serving Tips
Rinse the noodles thoroughly under cold water : their packing liquid has a strong smell, most of which rinses away, with the rest disappearing during cooking. Drain them in a colander, or a sieve if they are thin, then pat dry with paper towels so the sauce stays thick enough to coat them. Press the garlic, grate the ginger and galangal, or slice the galangal and remove it after cooking.
Place the garlic, ginger and galangal in a small saucepan with the soy sauce, honey and sesame oil, and let thicken slightly over low heat. Add the noodles and simmer briefly, then add the sliced scallion and cook a little longer, stirring. Serve hot as a side dish or with chicken, such as teriyaki chicken, or shrimp.
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Ingredients
- 1 serving konjac noodles
- Kelp noodles instead of konjac noodles
- 1 teaspoon sesame oil
- 1 stalk scallion
- 0.5 red chili pepper chili or Spanish variety
- 2 cloves garlic
- 1 small piece ginger fresh
- 1 small piece galangal fresh
- 1 tablespoon soy sauce or tamari
- 1 tablespoon honey or honey-flavored liquid sweetener
- 1 teaspoon sesame seeds
Instructions
- Rinse the noodles thoroughly under cold running water. They have a rather unusual smell that mostly disappears with rinsing; after cooking, it will be completely gone.1 serving konjac noodles, Kelp noodles
- Let the noodles drain in a colander. If using thin noodles, use a fine-mesh strainer instead, otherwise they will slip through the holes in the colander. Then pat them dry so the sauce doesn’t become too watery.
- Press the garlic, then peel and grate a small piece of ginger. If possible, do the same with a piece of galangal, or cut it into a few slices instead (cook them in the sauce and remove them later).2 cloves garlic, 1 small piece ginger, 1 small piece galangal
- Place in a small saucepan with the soy sauce, honey (or honey-flavored liquid sweetener) and sesame oil. Set over low heat and let thicken slightly.1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon sesame oil, 0.5 red chili pepper
- Add the noodles to the sauce and simmer for another moment.
- Slice the scallion into rounds. Add to the sauce and simmer briefly, stirring occasionally.1 stalk scallion, 1 teaspoon sesame seeds
