Konjac shirataki with basil pesto, sweet potato and crunchy almonds

Ingredients

• 500 gkonjac shirataki noodles in water, not dried
• 100–150 mlextra-virgin olive oil
• 100 mlsoy sauce
• 100 gflaked almonds
• 70 gwhole almonds
• 3 bunchesfresh basil
• 2 large (about 350 g)sweet potatoes
• 1carrot
• 1celery stalk
• 1onion
• 1 pieceginger
• 1 pinchwhole sea salt
• to tastecayenne pepper

Instructions

1. 1

   Soak the almonds

   Soak the whole almonds for 4–6 hours. Roughly chop them, then pound them in a mortar with only the basil leaves, the olive oil, cayenne and salt until the mixture becomes a creamy pesto.

2. 2

   Make the broth

   Cut the carrot, celery and onion into large pieces. Put them in a pan with 1.5 litres of water, the ginger and soy sauce, and boil for 30 minutes.

3. 3

   Roast the sweet potato

   Cut the sweet potatoes into sticks and season with a little olive oil and salt. Bake at 180°C for about 20 minutes, with a small container of water in the oven to create some steam.

4. 4

   Cook the noodles

   Drain the konjac noodles and rinse them. Add them to the broth for 2 minutes, then drain.

5. 5

   Toast the almonds

   Toast the flaked almonds in the oven at 120°C for 10–15 minutes, stirring them from time to time.

6. 6

   Assemble the plates

   Mix three-quarters of the pesto into the shirataki. Twirl the noodles onto plates, add the sweet potato, top with the remaining pesto and finish with the toasted flaked almonds.

What are konjac shirataki?

Shirataki are noodles made from konjac, served here from a pack in water rather than dried. This recipe pairs them with sweet potato and a basil pesto, bringing together ingredients linked in the description to Thai, Filipino and Italian cooking.

The pesto gives the noodles a fragrant, rich coating, while roasted sweet potato and toasted almonds add softness and crunch. The chef credited with creating this fusion dish is Serena Bivona.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The listed nutrition per serving is 200 kcal, with 20 g fat and 0 g each of protein and carbohydrate; these figures are reproduced as provided. In the ingredient list, olive oil and almonds are the main sources of fat, while sweet potato contributes most of the carbohydrate. For a more balanced plate, serve it with a protein-rich side such as tofu or beans.

The almond and basil pesto

Soaking the whole almonds for 4–6 hours softens them for pounding into the pesto. Use only the basil leaves, as directed, and work the ingredients in a mortar until creamy.

The recipe lists 100–150 ml of olive oil for the pesto. Add it while pounding, aiming for a consistency that coats the noodles rather than pooling at the bottom of the bowl.

Build flavour with the broth

Broth base: the carrot, celery, onion, ginger and soy sauce simmer together in 1.5 litres of water for 30 minutes. This gives the noodles a brief cooking bath before they meet the pesto.

Drain the noodles well after their 2 minutes in the broth so excess liquid does not thin the pesto. The vegetables and broth are used to flavour the noodles in this method.

Roast the sweet potato

Cut the sweet potatoes into sticks so they are easy to serve alongside the noodles. The recipe seasons them with a little oil and salt before baking at 180°C for about 20 minutes.

A small container of water in the oven creates some steam during roasting. Check the sticks near the end of the cooking time; they should be tender enough to eat while still holding their shape.

Keep the almonds crunchy

The flaked almonds are toasted separately at 120°C for 10–15 minutes. Stir them occasionally so they colour more evenly, and keep an eye on them as they approach the end of the stated time.

Add them to the plated dish at the end, rather than mixing them into the pesto. That keeps their toasted crunch distinct from the soft noodles and sweet potato.

Toss and serve

Mix three-quarters of the pesto into the drained shirataki, then twirl the noodles onto the plates. Finish each serving with sweet potato, the reserved pesto and the toasted almonds.

Serve once assembled so the almond topping stays crisp. The combination works as a complete plate, or alongside a simply dressed green salad.

Recipe notes & tips

• Soak the whole almonds for the full 4–6 hours so they are easier to pound.
• Use only the basil leaves for the pesto, as specified in the method.
• Drain the shirataki thoroughly after their short time in the broth.
• Stir the flaked almonds as they toast to help them colour evenly.
• Keep the toasted almonds aside until plating to preserve their crunch.

Variations

• Add chilli: increase the cayenne for a more pronounced heat.
• Use another nut: replace the almonds with an alternative nut if needed, noting that the flavour will change.
• Add greens: serve with a side of simply cooked leafy greens.
• Make it vegan: check that the soy sauce and any other packaged ingredients are suitable for a vegan diet.
• Change the herbs: replace some basil with parsley for a different pesto flavour.

Common mistakes to avoid

• Skipping the almond soak: the whole almonds will be harder to pound; soak them for 4–6 hours.
• Using basil stems: the recipe calls for leaves only; pick the leaves before making the pesto.
• Leaving excess liquid on the noodles: it can loosen the pesto; drain the shirataki thoroughly.
• Forgetting to stir the almonds: they may toast unevenly; stir them from time to time.
• Mixing in the flaked almonds too early: they can lose their crunch; add them when serving.

How to store

Store leftovers in a sealed container in the fridge and use within 2 days. Keep the toasted flaked almonds separate where possible, then reheat the noodles and sweet potato gently until hot and add the almonds just before serving.

Frequently asked questions