Asian Sesame Konnyaku

15 4 servings, 3/4 cup (175 mL) each
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4 servings, 3/4 cup (175 mL) each

What You Need

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Make It

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  • Drain konnyaku; rinse well.
  • Cook konnyaku in wok as directed on package, adding vegetables to the boiling water for the last 3 min.; drain. Return konnyaku mixture to wok.
  • Add dressing; mix lightly.

Food Facts

Konnyaku are thin translucent gelatinous noodles made from the starch of a yam-like tuber known as "devil's tongue." Shirataki, which means "white waterfall" alluding to the appearance of these noodles, is the term used for the shredded form of konnyaku. Since konnyaku has no flavour of its own, it absorbs the dominant flavours of the soup or dish to which it is added. Konnyaku can be found in both dry and soft forms in Asian markets and some supermarkets.


  • 4 servings, 3/4 cup (175 mL) each

Diet Exchange

  • 1/2 Carbohydrates
  • 1 Fats

Nutrition Bonus

The konnyaku and mushrooms team up to provide a high source of fibre in this tasty recipe.

Nutritional Information

Serving Size 4 servings, 3/4 cup (175 mL) each
Calories 90
% Daily Value
Total fat 4.5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 170mg
Carbohydrate 13g
Dietary fibre 5g
Sugars 3g
Protein 2g
Vitamin A 20 %DV
Vitamin C 30 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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