Cold Konjac Noodle Salad
A refreshing Asian-inspired cold noodle dish featuring tender konjac noodles tossed in a savory, slightly tangy sauce with aromatic garnishes. Perfect for warm weather or as a light, healthy meal.
Story
This recipe transforms simple konjac noodles into a vibrant, flavorful salad. The noodles have a pleasing chewiness that absorbs the dressing beautifully. Feel free to adjust the spice level to your preference.
Ingredients
konjac/arrowroot noodles
200g
soy sauce
2 tablespoons
rice vinegar
1 tablespoon
sesame oil
1 teaspoon
garlic cloves, minced
2
chili oil
1 teaspoon (optional)
green onions, chopped
2 stalks
sesame seeds
for garnish
fresh cilantro leaves
a small handful
Instructions
1
Cook the noodles
Bring a pot of water to a rolling boil. Add the konjac noodles and let them cook for about 1 minute. Turn off the heat and allow the noodles to sit in the hot water until they soften and reach room temperature, about 10-15 minutes. Drain and rinse with cold water.
2
Make the dressing
In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, and chili oil if using. Taste and adjust seasoning to your liking.
3
Combine and serve
Add the cooled noodles to the dressing and toss thoroughly to coat each strand. Sprinkle with chopped green onions, sesame seeds, and fresh cilantro. Serve immediately or chill in the refrigerator for 30 minutes for more flavor development.
