Asian cucumber and konjac bowl

Asian cucumber and konjac bowl: a light recipe with konjac noodles, cucumber, carrot, tamari, lime juice and sesame oil – fresh, savoury and quick to make.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 5 min
• Total time: 20 min
• Calories: 85 kcal per serving
• Protein: 2 g
• Fat: 6 g
• Carbs: 8 g

Ingredients

• 200 g konjac noodles
• 1 cucumber
• 1 carrot
• 1 tbsp sesame oil
• 1 tbsp lime juice
• 1 tsp sesame seeds
• 2 tbsp tamari soy sauce

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · sieve

1. Take the konjac noodles out of the packet, rinse thoroughly under hot water and drain well.
2. Heat the noodles in a hot, dry frying pan until any excess liquid has evaporated. Then leave to cool briefly.
3. Cut the cucumber and carrot into thin strips.
4. Stir the tamari, sesame oil and lime juice together in a bowl until smooth.
5. Toss the konjac noodles loosely with the cucumber and carrot in a large bowl and pour the dressing over the top.
6. Sprinkle with sesame seeds and serve the bowl cold.

Good to know

When you want something fresh, crunchy and simple, this bowl is just right. It's ready in a few minutes and tastes pleasantly light.

Swaps

Sesame oil → avocado oil (milder flavour, contains monounsaturated fats); carrot → pepper (contains vitamin C); tamari → coconut aminos (a little milder, usually soya-free); sesame seeds → chopped almonds (adds vitamin E and magnesium)

Allergens

Contains soya and sesame; for children, serve only in an easy-to-chew form, and during pregnancy fresh, cleanly prepared ingredients are important. Contains: gluten (soy sauce).

Dairy-free recipes