Recipe: Konnyaku Noodles With Vegetables

by Hedy Khoo
FOOD  |  July 30, 2017
  • Ingredients
    1 / 4 Ingredients
    • 150g pork, cut into 2cm by 4cm pieces
    • 1 tbsp cooking sake
    • 1 tbsp mirin (Japanese rice wine)
    • 1 tsp light soya sauce
    • 700ml water
    • 200g konnyaku noodles
    • 2 eggs
    • Pinch of salt
    • 2 tbsp oil
    • 2 garlic cloves, chopped
    • 2 stalks of leek (120g), sliced
    • 1 small carrot (80g), shredded
    • 1 yellow bell pepper, sliced into thin strips
    • 1 red finger chilli, sliced into thin strips
    • ½ tsp salt
    • 1½ tbsp light soya sauce
    • 1 tbsp sesame oil
    • ½ tsp sesame seeds
    • 1 stalk of spring onion, sliced into 4cm strips

    Photo: Hedy Khoo

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  • Method (part 1 of 3)
    2 / 4 Method (part 1 of 3)

    1. In a bowl, place the pork and add the cooking sake, mirin and one teaspoon of light soya sauce. Cover in clingwrap and leave in the fridge to marinate for 15 minutes. Remove from the fridge 5 minutes before use.

    2. Bring 600ml of water to a boil.

    3. Add in the konnyaku noodles and boil for 2 to 3 minutes.

    4. Drain off water and set noodles aside.

    Photo: Hedy Khoo

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  • Method (part 2 of 3)
    3 / 4 Method (part 2 of 3)

    5. In a bowl, crack the eggs, add a pinch of salt and beat.

    6. Heat one tablespoon of oil in a frying pan.

    7. Add the beaten eggs and fry over low heat for 2 minutes until eggs are set, turn over. Fry for another minute until omelette is cooked through. Set aside to cool, then slice into thin strips 5cm long.

    8. In a clean non-stick pan, heat the remaining tablespoon of oil and add the chopped garlic.

    9. Fry the garlic for 45 seconds until fragrant, add the marinated pork and fry for 1 minute.

    10. Add the leek and fry for 30 seconds.

    Photo: Hedy Khoo

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  • Method (part 3 of 3)
    4 / 4 Method (part 3 of 3)

    11. Add the shredded carrot and fry for 1 minute.

    12. Add the konnyaku noodles and fry for 1 minute.

    13. Add the salt, light soya sauce and sesame oil and fry for 2 minutes.

    14. Add the bell pepper and fry for 1 minute.

    15. Add the sliced chilli and fry for 30 seconds. Turn off the heat.

    16. Add the omelette strips and toss gently. Transfer the noodles onto a serving plate and sprinkle with sesame seeds. Garnish with spring onion and serve.

    Photo: Hedy Khoo

    A version of this story first appeared in The New Paper on July 20, 2017, with the headline, ‘Hed Chef: Konnyaku noodle stir-fry’.

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