raw material
- A pack of konjac noodles
- Grapeseed oil for pan
- ¾ cup carrots, grated
- ½ cup pea sprouts
- ½ teaspoon garlic, minced
- ½ teaspoon ginger paste
- ⅓ cup scallions (white and green parts), thinly sliced
- ½ cup cilantro leaves, loosely packed
- ¼ cup cooked chicken, chopped
- 2 teaspoons low-sodium gluten-free soy sauce
- 1½ teaspoons sesame oil
- 1/2 to 1 teaspoon chili sauce
- 1 teaspoon sugar
- 1 teaspoon black sesame seeds, toasted
- Salt and freshly ground black pepper to taste
instruct
- Open a bag of noodles - you'll notice a fishy smell, but don't worry as this is easily removed by rinsing and cooking the noodles. Open the bag directly to the filter and rinse with cold water. Then place the noodles in a small saucepan and add enough water to cover them. Bring the water to a boil and then reduce it to low heat. Boil the noodles for 15 minutes. Then drain, return them to the pot, cover and set aside. (The boiling step is not necessary, but I prefer it - rinsing is essential!)
- Coat a medium sauté pan with oil and place over medium heat. Add carrots, pea sprouts, garlic and ginger and stir to combine. Sauté until carrots are tender, about 5 minutes.
- Add green onions, chicken and cilantro. Stir to combine and remove from heat.
- In a small bowl, combine soy sauce with sesame oil, chili sauce and sugar. Pour this over the noodles and add them to the wok. Reduce heat to low, add toasted sesame seeds and gently stir all ingredients together. Once everything is warm, after a few minutes, remove the pan from the heat.
- Season with salt and pepper.
