What I talk about
- Konjac noodles are made from the flour of a tuber used in East Asian cooking, from China to Japan and Korea.
- You can buy them dried, as nests to rehydrate in hot water for 4 to 5 minutes, or ready to use in their own water, just drained; each brand gives its own instructions.
- Unsalted, they taste slightly sweet and have a somewhat glassy texture: I pair them with generous vegetable sauces or a plant-based broth reminiscent of Japanese dashi, not with the usual tomato sauce, so they are not judged against pasta.
- They hold up well: even served a few minutes later they stay separate and do not soak up all the liquid the way rice noodles do.
- Once rehydrated I allow 70 to 80 g per person, with plenty of vegetables; in Terra Nuova I also served them with an aromatic herb pesto.
Sources
- The recipes are in the October 2023 issue of Terra Nuova (in Italian).
- The video page on veggiechannel.com (in Italian).
- The original video on the Veggie Channel YouTube channel.
