Spicy parsley panko pasta

Spicy parsley panko pasta

We present you another healthy pasta recipe using dried konnyaku noodles. The crunchy panko texture will leave you wanting more!

Ingredients (serves 2 people)

7 nests dried konnyaku noodles

For sauce:

Handful of fresh parsley

1 clove of garlic

Pinch of red chili pepper

Fresh lemon juice (1 lemon)

5 slices salami

1/3 cup extra virgin olive oil

Pinch of salt

2 Tbsp. Panko

Dash of Parmesan cheese


1. Heat the olive oil in a pan, put salt and panko. Cook until lightly browned and crispy. Japanese panko is the best since it is coarse, so frying brings out the aroma.
2. Put the sauce ingredients (excluding panko and Parmesan cheese) into the food processor, and blend.
3. Stir the panko at times, and when it becomes crisp remove from the heat.
3. Bring water to a boil in a pot, put in the konnyaku noodles. Then remove from the heat, let the noodles rest for 7 minutes. Drain the konnyaku noodles in a colander and rinse them under the tap with hot water (this rising in necessary to remove the tapioca syrup coating).
5. Combine the noodles and the sauce. Sprinkle the panko, and a dash of Parmesan cheese.


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