Ingredients for 2 servings
For the konjac noodles
- 400 g of konjac-glass noodles in a colander, rinse thoroughly and drain
- 200 g young leaf spinach – wash and drain
- 200 g cherry tomatoes – wash and cut in half
- 1 clove of garlic (optional) – chop
- 1 TBSP pine nuts
Liquid ingredients and spices
- 3 TBSP olive oil, heat resistant
- 2 TBSP Yaconsirup
- 1 TBSP Tamari (or soy sauce)
- 1 EL noble yeast flakes
- 1 TBSP capers – chop
- 1 Pinch Of Chili Flakes
- Crystal salt
- Pepper from the mill
- 2 TBSP finely sliced Basil
Preparation
Preparation time about 10 minutes cooking/baking time about 15 minutes
First a pot with water and bring to a boil and add salt.
In the meantime, the rinsed konjac-glass noodles in a bowl and season with 1 tablespoon salt and sprinkle. After that, knead gently, because of the slight fish flavor disappears. The expressed weggiessen liquid.
The glass noodles into boiling water and 3 Min. let cook over a colander to drain and drain well. Then back in the bowl, add the Tamari and mix.
By the way, the olive oil in a pan and fry the cherry tomatoes along with garlic, pine nuts and capers, about 4 Min. fry for a minute. Then the Yaconsirup and season with salt and pepper.
The pasta with the spinach, the precious yeast flakes, and the Basil to the pan, stir gently to mix well and heat.
The konjac-noodle pan with salt and pepper to taste and serve immediately.
Nutritional values per Serving
- Calories: 240 kcal
- Carbohydrates: 15 g
- Protein: 5 g
- Fat: 16 g