Japanese‑Inspired Pad Thai with Konnyaku Noodles

Ingredients

• 300 g Konnyaku noodles
• 200 g Pork belly, thinly sliced
• 100 g Shiitake mushrooms, sliced
• 3 Tbsp Soy sauce (gluten‑free if needed)
• 2 Tbsp Mirin (reduced‑sugar)
• 1 tsp Lime zest
• 1 Tbsp Olive oil
• 2 Tbsp Green onion, thinly sliced(optional)
• 1 tsp Fresh ginger, grated

Instructions

1. 1

   1. Rinse the konnyaku noodles under cold water, then boil them for 2 minutes. Drain and pat dry with paper towels.

2. 2

   2. Heat the olive oil in a large wok or skillet over medium‑high heat. Add the pork belly slices and stir‑fry until the fat renders and the meat is browned, about 5‑6 minutes.

3. 3

   3. Add the sliced shiitake mushrooms and grated ginger; stir‑fry for another 2 minutes until the mushrooms soften.

4. 4

   4. Push the pork and mushrooms to the side of the wok, then add the drained konnyaku noodles. Stir‑fry for 2‑3 minutes, allowing the noodles to absorb flavor.

5. 5

   5. Mix soy sauce and mirin together, then pour over the noodle mixture. Toss everything together and cook for 2 minutes until the glaze coats the noodles.

6. 6

   6. Remove from heat, stir in the lime zest, and garnish with optional green onion. Serve immediately.