Cold Konjac Noodle Pasta (Silgonyak Naeng Pasta)

Photo: Korea Ministry of Food and Drug Safety

Cold Konjac Noodle Pasta (Silgonyak Naeng Pasta)

Name: Cold Konjac Noodle Pasta (Silgonyak Naeng Pasta)
Cuisine: South Korea
Ingredients: 150 g konjac noodles; 100 g cocktail shrimp; 100 g broccoli; 5 g basil; 15 g lemon juice; 15 g Sauce: pine nut basil pesto; 15 g garlic oil; 10 g dried tomatoes

실곤약냉파스타

Main dish

MainsCourse

118kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Cold Konjac Noodle Pasta (Silgonyak Naeng Pasta)

Not spicyNo porkNo meat or alcoholGluten-freeContains: nuts, shellfish

Ingredients Tap an ingredient to check it off

Servings1

konjac noodles실곤약
150 g
cocktail shrimp칵테일새우
100 g
broccoli브로콜리
100 g
basil바질
5 g
lemon juice레몬즙
15 g
Sauce: pine nut basil pesto소스 : 잣 바질페이소스
15 g
garlic oil마늘오일
15 g
dried tomatoes드라이토마토
10 g

Nutrition per serving

118kcal

6.4gCarbs

4.2gProtein

8.4gFat

80.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Rinse the konjac noodles and drain.
Blanch the shrimp and broccoli and rinse in cold water.
Blanch the dried tomatoes in water, chop them finely, and toss with olive oil. Blanch the fresh basil and chop it finely.
In a bowl, toss the konjac noodles with the basil paste.
Add the chopped vegetables, shrimp, and broccoli and toss together.
Finally, sprinkle with Parmesan powder to finish.

💡 TipEmphasizing the aroma of basil and the nutty flavor of pine nuts instead of salt reduces both sodium intake and calories.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.