Cut the konnyaku noodles into bite sizes (about 7 to 8 cm-lengths) and boil in hot water for about 5 minutes to remove their bitterness. Drain in a colander.
If the beef is too big, unravel and cut into 3 cm long pieces.
Julienne the ginger.
Remove the seeds of the chili and chop finely.
Combine the seasonings.
Heat a frying pan over a medium heat. Heat the vegetable oil and fry the ginger.
Add the beef and fry.
After the colour of the beef is changed, add the konnyaku noodles and stir-fry.
Add the chilli and combined seasonings. Continue to heat until any excess liquid is evaporated and it makes a crackling sound. Sprinkle the sesame oil for finishing.
Plate and serve.
It gets tastier after you let it cool down and let the flavors settle in, so it tends to taste even better the next day.
Story Behind this Recipe
Have you ever seen this sort of thing in the shop-bought lunch boxes? I added the rich taste of beef to the slightly spicy hot konnyaku noodles. This is our family's regular side dish because we love konnyaku.
Fry everything well and evaporate all the excess liquid to concentrate the flavour. You can fry things with sesame oil but I always add in the end for flavoring the dish. Adjust the quantity of chili. You can use minced beef instead of thinly sliced beef.