Low-carb konjac noodles with seitan and miso sauce
These konjac noodles with miso sauce make an easy, light everyday meal. Low carb, low calorie and quick to make. The seitan adds protein, the veggies give crunch, and the miso-ginger-yuzu sauce brings deep umami flavor with sweet, sour and savoury notes. In 15 minutes you’ve got a filling, nourishing vegan meal that won’t feel heavy.Dinner & lunchNoodle dish2 servings15 minutes preparation
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This is how you make it
- Drain the seitan and keep the liquid. Cut or tear the seitan into small pieces.
- Halve the carrot lengthwise and slice into thin pieces. Cut the zucchini into strips.
- Heat 1 tsp sesame oil in a pan. Add the carrot and seitan, cook for 2 minutes. Add the zucchini and cook another 2-3 minutes.
- Rinse the konjac noodles, drain and cook for 2 minutes with the veggies. Add a splash of seitan liquid if it sticks.
- In a bowl, mix genmai miso, ginger syrup, yuzu, sesame oil, garlic powder and sriracha (optional) into a smooth sauce. Thin with a bit of seitan liquid if needed.
- Add the seitan, veggies and noodles to the bowl and toss until coated.
- Serve with gomasio and top with fresh coriander if you like.
Tip(s)
- Don’t like or need low-carb noodles like konjac? Try Vietnamese rice vermicelli, or heat & eat ramen or udon instead.
- Got a bit more patience? Let the noodles marinate in the sauce overnight. That way they’ll soak up all the flavor. Reheat them gently over low heat the next day.
