Easy Low Carb Fried Noodles

by Hannah Ibrahim

Tofu Konjac Noodle Stir-Fry Recipe

Ingredients for 2 servings:

  • 400g konjac noodles or Slendier Made with Konjac Noodle
  • Sauce:
    • 2 tablespoons Niulife coconut amino sauce (or soy sauce)
    • 1 tablespoon chopped pickled green chili
    • 1 tablespoon oelek chili sauce or sambal oelek
    • 1 teaspoon of sesame oil
    • 1 teaspoon agave (or sugar)
    • 1 tablespoon minced ginger
    • 1/2 tablespoon minced garlic
  • Stir-fry:
    • 300g cubed medium-firm tofu
    • ½ thinly sliced or julian red bell pepper
    • 1 thinly sliced celery stalk
    • 2 tablespoon canola oil
  • Garnish (optional):
    • 1/2 tablespoon sesame oil
    • Sesame seed
    • 3 thinly sliced green onions 
    • 2 Calamansi Lime



  1. Prepare the sauce first by mixing together the ingredients for the sauce in a separate bowl.
  2. Drain the liquid that the konjac noodles came with and set aside.
  3. In a non-stick pan, put it on medium heat and drizzle 1 tablespoon canola oil.
  4. Once hot, drop in the tofu and brown the sides for about 5 minutes.  Set the tofu aside on a plate. 
  5. Using the same pan, add 1 tablespoon canola oil.
  6. Once hot, stir in the chopped bell pepper and celery. Stir-fry these until the edges are brown but its texture crunchy.
  7. Add the seared tofu and noodles to the skillet and stir-fry the mixture together for about 1 minute on high.
  8. Decrease the heat to low, move the tofu and noodle mixture to one side of the pan and pour in the sauce.  
  9. When the sauce starts to bubbling, stir-fry everything together.
  10. Cook for about 1 -2 minutes more, then plate. 
  11. (Optional) Garnish your noodles and enjoy.

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