Recipe 7: Yaki Udon with Konjac in Honey Soy Sauce: Low calorie Low carb comforting food

Posted by Japan Emporium Admin on

It is certainly an ideal comforting food for weight watchers and sports people. Udon is white, thick and smooth wheat noodle often served in a soy sauce based soup. Yaki Udon, literally stir-fried Udon, has been gaining popularity as a fusion food. 

It was a chilly day at lunchtime when I made this Yaki Udon with Konjac in Honey Soy Sauce. I wanted something filling and warming without too many calories. I also liked something nutritiously complete in one plate. By using Konjac noodles, I managed to keep the calorie low: Konjac noodle has less than a half of cooked Udon noodle. It is also high in fibre and so I feel I do not have to keep a track of my '5-a-day' after having a ball of Konjac. As for the taste, Konjac absorbs the flavour of honey and ginger fantastically well. Why don't you give it a try? I recommend chicken but also it works well with pork, prawns or Tofu. 

Serves 2. Cooking time: 20 min.


  • 150g of dry Udn noodles
  • 2 balls of dried Konjac noodles


  • 1/2 tablespoonful of sesame oil or vegetable oil
  • 1 clove of garlic thinly sliced
  • 2 sticks of spring onion cut in 5cm sticks (or 5 cm of leek cut in strips)
  • 200g of chicken mince
  • 1 tablespoonful of minced ginger
  • 2 tablespoonful of honey
  • 1 tablespoonful of oyster sauce
  • 1/2 tablespoonful of soy sauce
  • 100g of pointed cabbage shredded
  • La-yu chilli oil, chilli flakes or coriander leaves to garnish


  1. Soak the Konjac in hot water for 5 min.
  2. Boil Udon noodles following the instructions on the packet. Rinse quickly and drain well. Set aside.
  3. Heat the oil in a wok over a medium heat. Add the garlic and spring onions and cook for 1 min.Remove and set aside. 
  4. Add the chicken, ginger, honey, oyster sauce, soy sauce and 50ml of water to the wok and cook for 5 min or until the chicken is cooked through.
  5. Add the cabbage and cook for 1 min or until just wilted. 
  6. Return the noodles to the wok and heat it up. Serve with La-yu chili oil, chilli flakes or coriander leaves. 

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