Servings: 1 person
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
Procédé
- 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
Notes
Konjac noodles work well in many recipes: with chicken, shrimp or as a side dish.
Equipment: small saucepan, garlic press + grater or mortar, fine-mesh strainer or colander.
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