Spicy Cold Tomato Konjac Noodles

Ingredients

• 0.5 clove garlic (minced)
• 0.5 small red onion (sliced)
• 6 cherry tomatoes (halved)
• 1 packet pumpkin konjac noodles (or whatever noodles you want)
• 1 spring onion (whites and greens separated)
• 1 large tomato (frozen)
• 1 tsp gochugaru
• 0.5 tbsp sesame oil
• 1 tsp dashi powder
• 1 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 0.5 tbsp honey or sweetener
• Tabasco (to taste)
• 1 tsp tsuyu or soy sauce (to taste; also used as a topping)
• sesame seeds (for topping)
• protein or vegetables of choice (optional; amount not specified)

Steps

1. 1

   Rinse the konjac noodles thoroughly under running water, then drain them well. Set them aside or place them in the refrigerator while preparing the sauce.

2. 2

   Prepare the toppings: halve the cherry tomatoes, mince the garlic, slice the red onion, and separate the white and green parts of the spring onion.

3. 3

   In a bowl, combine the gochugaru, sesame oil, dashi powder, mirin, soy sauce, rice vinegar, honey or sweetener, Tabasco, and tsuyu or soy sauce.

4. 4

   Grate or blend the frozen large tomato until smooth, then add it to the seasoning mixture.

5. 5

   Stir the tomato and seasonings together until well combined.

6. 6

   Pour the spicy tomato sauce over the chilled konjac noodles and toss until the noodles are evenly coated.

7. 7

   Add the halved cherry tomatoes, green spring onion, sesame seeds, the specified teaspoon of tsuyu or soy sauce, and protein or vegetables of choice.

8. 8

   Give everything one final toss and serve immediately.

Notes

The source does not specify the packet size, the amount of sesame seeds, or the amount and type of optional protein or vegetables. The listed nutrition is therefore an estimate based on typical quantities; optional ingredients and unquantified toppings are not included.

Nutrition per serving

• main
• no-cook
• cold
• spicy
• quick
• gluten-free adaptable
• dairy-free
• low-calorie