Konjac Noodles in Creamy Garlic Sauce

I was a hard win when it came to Konjac noodles, I just couldn’t get my head around them as something delicious.  Little did I know trying different brands would make all the difference in taste. The Trim Health Mama’s- Not Naughty Noodles or nuPasta brands are both great tasting and super easy to work with, I use the nuPasta brand mainly as I can just walk to the store and buy a pack, where that isn’t an option with the THM brand noodles.

The key to these konjac noodles is the rinse under hot water really well, then rinse some more.  I think I do it longer than is required, but I find it makes a difference in the outcome.  Call me over-cautious but I always love the outcome the extra rinsing produces. ❤


It’s great how filling these noodles are as well, and I suggest them highly if you’ve hit a stall or are using other low carb noodles too often.  These are a great alternative and are full of fibre, increases insulin in blood, without the rise of blood sugars.

It keeps you satiated for longer periods of time as the Konjac root is able to grow 200 times larger after coming into contact with water.   The Konjac root has a protein content that’s estimated to be about 5% to 10%.  It’s got 16 kinds of amino acids, seven of the amino acids that are found in the Konjac root are essential amino acids, needed by the human body since they aren’t naturally produced.



Konjac is a good thing.   It is an alkaline food that provides numerous nutrients to the body.  It contains water, protein, carbohydrate, lipids, sodium, potassium, magnesium, iron, phosphorus, copper, zinc, vitamin A, vitamin E, vitamin D, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, pantothenate, niacin, fatty acids, folic acid and dietary fiber.

With the many beneficial components of Konjac foods, it should be no surprise that these noodles are in high demand.

I wanted to create an alfredo type dish for the konjac noodles, but wanted to keep the recipe on the lighter side, meaning no heavy cream.  I am very happy with how this dish turned out.  It’s so easy to prepare and tastes amazing.  It’s creamy, garlicky and fills you up for hours.


This is a Trim Healthy Mama Satisfying Fuel meal (THM S)


2 Tbps Butter

2 Tbsp minced Onion (fresh is best but dried works)

1 clove of Garlic minced (fresh is best but dried works)

2/3 cups Unsweetened Almond milk

1/2 tsp Mineral Salt

2 Tbsp Parmesan Cheese (the powder kind)

1/8 tsp Xanthan Gum (or Glucomannan)

half a Sweet Pepper diced

1 cup of fresh Spinach

1 single serve package of Konjac Noodles



  1. Open and drain konjac noodles under hot water for about a minute then drain well.
  2. Warm noodles in a non stick pan (medium heat) until water has evaporated and noodles are mostly dry. (Use coconut oil spray if you’re pans aren’t a really good nonstick pan) Remove from pan and set aside in a regular sized bowl.
  3. Melt butter in medium frying pan, add onions, and garlic.  Be careful to not over heat butter, we don’t want it to brown. Fry until both are softened, around 2 minutes
  4. Add in yellow peppers and continue to fry until softened another 2 or so so minutes.
  5. Add milk and parmesan cheese mix in well with butter, onion, garlic and diced peppers.
  6. Stir quickly while sprinkling in Xanthan gum powder
  7. Stir until thickened then add spinach and mix in to coat with sauce to wilt the spinach.
  8. Pour sauce over set aside konjac noodles and serve.


With Love,

Chrissy ❤




3 thoughts on “Konjac Noodles in Creamy Garlic Sauce

  1. I was wondering if I could make the Garlic Sauce ahead and Freezer? This sounds like something I would like to have in my freezer arsenal.

  2. Hello. Saw this posted 2017. I have celiac disease and discovered these noodles a week ago. omg awesome. Funnu enough before surfing and reading your receipe i did something similar. Keep on going. Heres to health…2020 happy new year. Rock on regards brenda

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