• Charine Kuan

Keto Japchae - Korean stir-fry Konjac noodles

Updated: Feb 24

Japchae is a classic Korean stir-fry noodle made with sweet potato starch noodles (dangmyeon-also known as glass noodles) and mixed vegetables. Today, I attempted to keto-fy Japchae after I last made the ordinary recipe in 2017.

As starch is a big no-no in keto, a low calorie and low carbs substitute derived from konjac is used in this recipe. Also known as Shirataki, this keto friendly noodles are made from glucomannan, a type of fiber that comes from the root of the konjac yam. It's very filling yet low in calories and contains very few digestible carbs (98% fiber). In fact, konjac has been shown to be beneficial for weight loss in numerous studies.

In this recipe, I used konjac mee from EZ Konjac which resembles the translucent appearance of a typical glass noodles. Unlike most konjac which has pungent fishy smell, I was not put-off when unboxing and rinsing EZ Konjac noodles. Also, I find the texture softer (less rubbery) and easier to digest. As Japchae is typically done with heaps of mixed vegetables - including carrot which is moderately high in carbs, I opted for pure konjac noodles which has lower carbs as compared to konjac with oat fiber added. Oh boy, I can't wait to share the recipe with you so you can give it a go!


1/2 yellow onion (thinly sliced)

2 spring onions (green and white part separated)

3 cloves garlic (minced)

1/2 carrot (julienned)

2 shiitake mushrooms (thinly sliced)

1/4 capsicum (preferable red)

2 eggs

100g chicken breast (cut into strips)

spinach (due to high oxalate in spinach, I use Yummy Keto Skinny Kimchi)

2 packets EZ Konjac Mee


sea salt

coconut aminos/liquid amino/tamari


chili flakes

white sesame seeds

3 tbs sesame oil

2 tbs coconut oil


  1. Season the chicken with salt and pepper.

  2. Season the mushrooms with salt, pepper and liquid amino.

  3. Wash and cut the veget