Vegan Aglio Olio Peperoncino with Konjac Noodles
Aglio olio peperoncino is a popular Italian pasta dish with crispy garlic, chili flakes, parsley and a LOT of olive oil.
Growing up in Japan, this was also one of the most common pasta dishes that everyone loves and it's called just "Peperonchino" (ペペロンチーノ) which I only noticed recently that is only the name of the chili pepper, not the pasta dish.
I was craving this dish and noticed I can make this in a Keto way.
It's only the pasta that needs to be replaced with an low carb Konjac noodles!
Konjac (こんにゃくor 蒟蒻) is a popular ingredient used in a lot of Japanese dishes. It is made from the root of the Konjac plant which is called Konjac Potato (蒟蒻芋) in Japanese.
The reason why this jelly like noodle is low in sugar and calories is because ... and here comes the secret...
It's mostly made of water. Yes, its that simple.
Basically Konjyac is made of fibre and 95% water.
Konjac's fibre is called "glucomannan" which doesn't really get absorbed and doesn't get converted into energy in the human body.
That is why it is VERY low in calories (6 cal / 100g) and a perfect noodle replacement for Keto diet.
You are not restricted to Asian dishes only but can also use Konjac in pasta dishes.
If you are on a Keto diet, there is no way you can ignore this konjac noodle, also called Shirataki.
Adding chili and peppers help boost your metabolism so do spice up your dishes!
Aside from peperonchino (the chilli!) I've also added Hibachi long pepper powder to this recipe.
And pink pepper to add more flavor and color to the dish.
When you use pink pepper in your dishes, it is very important to remember to add it at the very end of your cooking. Heating the pink pepper will take away the beautiful color from this gorgeous ingredient.
If you don't have fresh parsley at home, this is a useful ingredient to keep at home. This truffle and parsley sea salt seasoning works really well when you need to flavor up your food and also makes your vegan dishes very attractive in seconds.
I really hope you enjoy this dish as much as I do. Please do let us know how you like to use konjac noodles in your keto diet.
Vegan Keto Aglio Olio Peperoncino with Konjac Noodles
(Makes 2 servings)
2 bags, Shirataki Konjac Noodles
a pinch of salt to boil with the shirataki noodles
2 red chili peppers, remove the seeds and chopped
5-6 cloves of garlic, peeled and thinly sliced
2 Tbsp., Organic Sunflower seed frying Oil
a dash of Hibachi Long Pepper
Hand full of mushrooms of your choice ( I used Shimeji mushrooms)
10 shakes of Truffle and Parsley Seasoning
1 tsp., Red Pepper Corns
Greens and fresh herbs for plating (optional)
- Open the Shirataki noodles and drain the water. Boil with a pinch of salt for 1 minute. This process is not to cook the noodles but to remove the konjac smell from the noodles. Drain the water and set aside.
- To prepare the chili, remove the stem and slice in half. Peel off the seed and chop into small pieces ( If you like it spicy, you don't need to remove the seeds.). adjust the amount of chili you'd like to use according the the hotness you can tolerate!
- Heat up the frying pan and add a dash of the Hibachi pepper. Add the sliced garlic cloves and fry till it becomes crispy.
- Add the chopped red chili to the frying pan and infuse the oil with the flavors. Then add the drained konjac noodles and stir fry. Once the noodles are mixed well, add the mushrooms and heat until it is cooked.
- Add about 10 shakes of the truffle and parsley seasoning and mix well. The color of the noodles should change a bit.
- Remove the frying pan from the heat and plate with some greens of your choice (We used purple kale!) and sprinkle the red pepper corns on top.
- Decorate your plate with some fresh herbs (optional) and serve hot!