I used konjac to enhance the texture and whet my appetite. I replaced the salty taste with perilla sauce, which has a strong aroma and taste like vinegar and mustard.
Calories
124kcal
Carbs
10.2g
Protein
14.3g
Fat
2.9g
Sodium
55.2mg
Ingredients
Main
Others
Chicken Breast(40g), Yellow Bell Pepper(20g), Onion(15g), Cucumber(15g), Carrot(15g), Konjac Noodles(80g), Young Leaf Vegetables(10g), Mustard Powder(10g), Vinegar(20g), Oligosaccharide Syrup(10g), Perilla Seed Powder(10g), Salt(0.3g), Low-sodium Soy Sauce(0.5g)
Finding these ingredients in the US
- Oligosaccharide SyrupKorean oligosaccharide syrup. Light corn syrup or honey gives a similar sheen and mild sweetness.
Nutrition Facts
Per 100g of main ingredientsChicken Breast
- Rich in vitamin B3 (niacin) (11mg) — supports energy metabolism and skin health
- Rich in protein (23g) — used to build and maintain muscle and body tissue
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Cucumber
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Boil the chicken breast in boiling water for 7 minutes, drain, and shred along the grain.
🔍Julienne the yellow bell pepper, onion, cucumber, and carrot.
🔍Blanch the konjac noodles briefly in boiling water, drain, rinse in cold water, and drain again.
🔍Make the perilla sauce.
🔍Toss the konjac noodles with boiled chicken breast, julienned vegetables, and perilla sauce.
🔍Place in a bowl and top with young leaf vegetables.