Spicy konjac (spaghetti) with sesame sauce

Gluten free
Low carb
Konjac paste is actually at its best when eaten spicy. That is why there is a lot of chili pepper in this konjac recipe. That's nice, because the noodles themselves don't really have any flavor. Originally, konjac is often eaten very spicy in Japan. There they call konjac paste shirataki. A delicious recipe with the original Japanese influences, also due to the soy sauce and sesame (tahini). But the biggest advantage of this konjac recipe is that it is ready in less than 10 minutes. Ideal if you have a busy job, are single and don't really want to cook, or just want more time in your evening. Oh, and we almost forgot: Did you know that konjac has hardly any calories? That also makes this recipe low-carb and even keto!
Dinner & lunchPasta2 servings10 minutes preparation

This is what you need

For the base:
Grated ginger2 cm
Garlic2 cloves
Chili pepper1/2
Spring onions2 stems
Konjac spaghetti1 packSesame seeds black1 tbsp


Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Grate the ginger and garlic. Finely chop the chili pepper.
  2. Mix the ingredients for the sauce in a bowl.
  3. Finely chop the spring onion. Grate the cucumber.
  4. Place the ginger, garlic and chilli in a skillet and cook for 1 minute, until fragrant.
  5. Drain the konjac spaghetti. Add to the pan with ginger, garlic and chilli pepper and heat for 2 minutes.
  6. Add the spring onion and sauce to the konjac and fry for another minute.
  7. Turn off the fire.
  8. Add the cucumber and stir well.
  9. Divide over 1 or 2 plates. Garnish with black sesame seeds.