Konnyaku soba (low-carb)

My family enjoys the nice 'crunchy' texture of konnyaku jelly. So when I saw this clever fusion by Kel's Place of a savoury konnyaku, I quickly booked marked it.

First of all, you need to purchase a plain packet of konnyaku. Follow directions at the back of the packet to prepare the konnyaku. Remember to mix the konnyaku jelly powder with tepid water. Stir well to avoid lumps! Store cooled and semi solidified konnyaku in the fridge for later use.

To prepare the konnyaku, un-mould and shred it into noodles. I found it much easier and seemed to look nicer cutting it up than using the shredder but then note that you’d probably get odd sized noodles shapes and length but its all good in the end, so no worries.

This konnyaku-soba dish offers a lot of opportunities and it’s fun since you can pretty much put anything you want as long as you do not forget the cold soba sauce!


For us, we had a bit of everything or more if you preferred something in particular:

• Fried omelet, sliced thinly
• Carrot, shredded though I would have preferred it sliced thinly
• Lettuce, sliced thinly
• Coriander leaves
• Radish (lor pak), shredded though I would have preferred it sliced thinly
• Onions, sliced thinly
• Spring onions, sliced thinly
• Mushrooms (stewed in water, soya sauce and sugar)
• Chicken (used sandwich chicken slices, sliced thinly) or any other ‘meat’ – optional if you want to keep it vegetarian
• Cucumber, sliced thinly
• Seaweed
• Sesame seeds (lightly roasted)
• Cold soba sauce

Mix it all up and start SLURPING to a wonderful and refreshing dish. Perfect for hot days and great as a summer dish!

The best and surprising part was MP finishing his food in less than 15 min including dessert (which is a record since he is usually such a slow eater). He kept asking for more ‘noodle jelly’ – ha ha, guess that’s one way to get the kids eat more and fast!

Bench note – To avoid konnyaku from 'bleeding' water, add slightly less water than as recommended on the packet.