How a search for conventional pasta alternatives lead us to a wonderful keto noodle recipe
For six weeks, my hubby tried the ketogenic diet—a low-carb diet that eliminates grains. He discovered nuPasta keto noodles, made from the root of the konjac plant. It excited us to try them in this keto noodle recipe.
My friend Wendy said we wasted our money: she tried konjac keto noodles and dumped them into the garbage after the first bite. I was skeptical, but my husband said, “it’s all in the prep.”
We embarked on our journey and I am happy to say that if you follow these steps, konjac noodles can be a delicious alternative. It’s now one of our favorite keto recipes for beginners.
The texture of konjac noodles is not the same as wheat pasta or other types of keto spaghetti or low carb pasta. It’s a little more rubbery, but definitely edible. Using fresh ingredients is key to make this a delicious option. These keto noodles have only 6 net carbs, a healthy dose of 6 grams of dietary fibre, and are gluten free so what’s not to love?
Keto chicken and noodles don’t get any easier. Next time we will add some sauteed spinach, sundried tomatoes or make a basil pesto as another option. I can’t wait to experiment with other recipes.
The Gotham Steel Frying Pan: Our Choice For Keto Pasta Cooking
Unlike with traditional pasta, you don’t boil konjac noodles at length. Rather, they are soaked and then pan-fried for 2-3 minutes. While any frying pan works well enough, we love the Gotham Steel Frying Pan for keto pasta brands.
Built for more than scrambled eggs, this ceramic-coated triple-ply titanium pan heats in a uniform and efficient manner and has no hot spots. Nothing sticks to the copper interior, and the ergonomic handles don’t get hot. It works on gas, electric, induction and glass-top stoves, and is dishwasher safe. We use it for almost everything.
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- One bulb garlic minced
- one medium onion diced
- one large chicken breast diced
- one package nuPasta spaghetti
- White wine (optional)
How to make Konjac Noodles
7 Steps to Perfect Konjac Noodles
- Open package, drain the noodles.
- Rinse them well under cool water. Then, rinse them again
- Drain them and put them into a Gotham Steel frying pan. Turn it on low heat to remove any excess moisture
- Remove from pan and set aside in a bowl.
- Sautee 2 tablespoons of butter, one bulb of garlic and one medium onion minced in olive oil.
- Add diced chicken and fry until cooked and then add a splash of white wine.
- Add noodles and cover with a lid on low and simmer for 5 minutes.
Garnish with basil and fresh ground black pepper. Serve and enjoy!
Tips & Tricks
What does konjac taste like?
Konjac does not have much taste at all; most have a touch of saltiness, with a slight sea salt taste and smell. This is from the seaweed powder that when added, though some konjac noodle types do not incorporate seaweed. In general, it’s used for texture rather than flavor.
Is konjac a carb?
Konjac noodles are entirely fibre, which is not carbohydrate. They contain no grain and are gluten free.
Is konjac good for you?
Konjac products are healthy, as they help lower blood sugar and cholesterol levels. Along with that, they help skin and gut health, and they help speed up the healing process for wounds.
Is Shirataki and konjac the same?
These noodles are both made from the corm of the konnyaku or konjac plant, sometimes called the Devil’s Tongue plant.
What is konjac flour made of?
Manufacturers use konjac flour to make these noodles, which comes from the konnyaku imo plant. It’s a plant from East Asia, similar to a wild yam and appropriate for any keto noodle recipe.
Gluten Free Keto Vegetarian Vegan