Korean Seaweed Pasta

Korean Seaweed Pasta is a delicious and nutritious low-carb dish that combines the umami flavors of Korean seaweed with the texture of pasta. This unique recipe offers a delightful twist on traditional pasta, perfect for those seeking a healthy yet satisfying meal.

Ingredients

• Konjac noodles - 200 grams
• Dried seaweed (gim) - 10 grams
• Garlic - 2 cloves, minced
• Sesame oil - 2 tablespoons
• Soy sauce - 1 tablespoon
• Chili flakes - 1 teaspoon
• Green onions - 2, chopped
• Toasted sesame seeds - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Rinse the konjac noodles under cold water and drain well.
2. In a pan, heat the sesame oil over medium heat and add the minced garlic, sautéing until fragrant.
3. Add the rinsed konjac noodles to the pan and stir-fry for about 3-4 minutes until heated through.
4. Tear the dried seaweed into small pieces and add it to the pan, along with the soy sauce and chili flakes, mixing well.
5. Cook for another 2-3 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste, and remove from heat.
7. Serve hot, garnished with chopped green onions and toasted sesame seeds.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 6 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in fiber from konjac noodles and seaweed, promoting digestive health.

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