Konjac noodles with chili oil are salty, sweet, and savory without adding a ton of carbs. This dish is prepared similar to traditional Dan Dan Noodles with a Sichuan pepper sauce that is slightly creamy from the addition of Chinese sesame paste. It’s topped with ginger and scallion ground pork, then finished with crunchy peanuts and chili oil.
Konjac noodles, also called Shirataki noodles, are gluten-free and low-carb noodles made from the konjac yam that are ideal for the keto lifestyle. They are whitish, clear noodles that don’t have a ton of flavor on their own, so they go well with this fragrant, spicy sauce.
1/4 cup tahini
1/4 cup soy sauce
4 cloves garlic
1 tablespoon dry sherry
2 tablespoons honey
1/4 teaspoon Sichuan pepper powder
2 teaspoons grapeseed oil
1/4 pound ground pork
2 scallions, sliced, white and greens divided
2 teaspoons grated ginger
12 ounces konjac (or shirataki) noodles
1/4 cup peanuts
1/2 teaspoon chili oil
Steps to Make It
Gather the ingredients.
Whisk together the sesame paste, soy sauce, half of the garlic, sherry, honey, and Sichuan pepper powder in a medium bowl until it is completely incorporated; set aside.
Heat the grapeseed oil in a large saute pan. Add the ground pork, remaining garlic, scallion whites, and ginger to the pan. Cook, undisturbed, until the bottom of the pork is browned, then break up the pork and continue to cook, stirring until the pork is cooked through and no longer pink..
Transfer the pork to a plate, leaving any fat behind. Add half of the Sichuan sauce to the pan along with 1/4 cup water. Add the konjac noodles and cook, stirring frequently, for 2 to 3 minutes or until the noodles are cooked through.
Transfer the noodles to the bowl with remaining sauce and stir to coat. Top with as much of the pork as desired, then garnish with the chopped peanuts, chili oil, and remaining scallions. Stir as you eat to incorporate the pork and extra sauce.