Spicy Sichuan Konjac Noodles Recipe

Low-Carb, Gluten-Free, and Packed With Flavor

konjac noodles

The Spruce Eats / Leah Maroney

Prep: 2 mins
Cook: 10 mins
Total: 12 mins
Serving: 1 serving
Yield: 1 bowl
Nutrition Facts (per serving)
1238 Calories
86g Fat
83g Carbs
47g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 1238
% Daily Value*
Total Fat 86g 110%
Saturated Fat 17g 87%
Cholesterol 82mg 27%
Sodium 3859mg 168%
Total Carbohydrate 83g 30%
Dietary Fiber 9g 33%
Total Sugars 38g
Protein 47g
Vitamin C 14mg 69%
Calcium 223mg 17%
Iron 7mg 37%
Potassium 1509mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Konjac noodles with chili oil are salty, sweet, and savory without adding a ton of carbs. If you want to cut out even more carbs, you can leave out the honey. This dish is prepared similar to traditional Dan Dan Noodles with a Sichuan pepper sauce that is slightly creamy from the addition of Chinese sesame paste. It’s topped with ginger and scallion ground pork, then finished with crunchy peanuts and chili oil. 

Konjac noodles, also called Shirataki noodles, are gluten-free and low-carb noodles made from the konjac yam that are ideal for the keto lifestyle. They are whitish, clear noodles that don’t have a ton of flavor on their own, so they go well with this fragrant, spicy sauce.


  • 1/4 cup tahini

  • 1/4 cup soy sauce

  • 4 cloves garlic

  • 1 tablespoon dry sherry

  • 2 tablespoons honey

  • 1/4 teaspoon Sichuan pepper powder

  • 2 teaspoons grapeseed oil

  • 1/4 pound ground pork

  • 2 scallions, sliced, white and greens divided

  • 2 teaspoons grated ginger

  • 12 ounces konjac (or shirataki) noodles

  • 1/4 cup peanuts

  • 1/2 teaspoon chili oil

Steps to Make It

  1. Gather the ingredients.

    konjac noodles with chili oil
  2. Whisk together the sesame paste, soy sauce, half of the garlic, sherry, honey, and Sichuan pepper powder in a medium bowl until it is completely incorporated; set aside.

    sesame paste and soy sauce
  3. Heat the grapeseed oil in a large saute pan. Add the ground pork, remaining garlic, scallion whites, and ginger to the pan. Cook, undisturbed, until the bottom of the pork is browned, then break up the pork and continue to cook, stirring until the pork is cooked through and no longer pink..

    sauteed pork and scallions
  4. Transfer the pork to a plate, leaving any fat behind. Add half of the Sichuan sauce to the pan along with 1/4 cup water. Add the konjac noodles and cook, stirring frequently, for 2 to 3 minutes or until the noodles are cooked through. 

    konjac noodles sauteed with sesame saute
  5. Transfer the noodles to the bowl with remaining sauce and stir to coat. Top with as much of the pork as desired, then garnish with the chopped peanuts, chili oil, and remaining scallions. Stir as you eat to incorporate the pork and extra sauce.

    konjac noodles

Recipe Tips

  • The noodles are often found in the refrigerated section of the grocery store, but can also be sold in the non-perishable section. 
  • Konjac noodles are packaged in water, so make sure to rinse them for about 30 seconds before cooking.
  • Careful not to overcook as the noodles can become rubbery quickly.