Braised Konyaku Thread Noodles and Beef with Ginger

Braised Konyaku Thread Noodles and Beef with Ginger

Slightly spicy, sweet and well-flavoured. It will be nice with rice, to nibble on with drinks, or to pack in your lunchboxes.

Ingredients: 4 small bowls and one lunchbox's worth

Konyaku noodles
1 packet (250 g)
Coarsely chopped beef
100 to 150 g
1 small piece (about 2 teaspoons)
Dried red chili peppers
Vegetable oil
Less than 1 tablespoon
Soy sauce
2 tablespoons
2 tablespoons
1 tablespoon
2 tablespoons
Sesame oil
1/2 tablespoon


1. 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.
2. If the beef is too big, unravel and cut into 3 cm long pieces.
3. Julienne the ginger. Remove the seeds of the chili and chop finely. Combine the seasonings.
4. Heat a frying pan over a medium heat. Heat the vegetable oil and fry the ginger.
5. Add the beef and fry.
6. After the colour of the beef is changed, add the konnyaku noodles and stir-fry.
7. 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.
8. 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.