• 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!




INGREDIENTS:

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


SEASONINGS:

sea salt

coconut aminos/liquid amino/tamari

pepper

chili flakes

white sesame seeds

3 tbs sesame oil

2 tbs coconut oil



METHOD:

  1. Season the chicken with salt and pepper.

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

  3. Wash and cut the vegetables accordingly.

  4. Rinse the konjac noodles, drain and set aside.

  5. Beat the eggs and make a thin egg roll. Slice into thin strips once it cools down and set aside.

  6. Saute yellow onion, white part of the spring onion, mushrooms, carrot, garlic and capsicum.

  7. Add in chicken, konjac mee, liquid amino and liquid from the soaked mushrooms.

  8. Add in salt, pepper, sesame oil and keto kimchi.

  9. Stir fry to blend well.

  10. Add in eggs, chili flakes, white sesame seeds and turn-up the heat to reduce.

  11. Lastly, garnish with spring onion, chili flakes and white sesame seeds.

  12. Enjoy!

Serving: 3-4 persons





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