nupasta konjac spaghetti stir-fry with tempeh in hoisin sauce
Print Recipe

Konjac Low Carb Spaghetti Stir-fry with Tempeh in Homemade Vegan Hoisin Sauce

Konjac low carb spaghetti is perfect in a stir-fry where their delightful bouncy texture delivers a pasta-like bite similar to al dente. Toss in some vegetables and black bean tempeh, all seasoned with a homemade vegan hoisin sauce, and you can enjoy a flavourful low carb meal in relatively little time.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Dish
Cuisine: Fusion
Keyword: konjac noodles, konyakku, low carb noodles, low carb recipes, shirataki noodles
Servings: 3 servings
Author: Teenuja Dahari -


  • 2 packs nuPasta Konjac Spaghetti [2 x 210 g], drained and rinsed
  • 5 dried shiitake mushrooms
  • 160 g black bean tempeh we made our own black bean tempeh. Substitute the soy beans in our easy tempeh making method
  • 1 carrot [100 g] cut into julienne
  • 60 g water chestnuts [1/3 cup] cut in halves or sliced
  • 50 g bamboo shoots [1/3 cup] if whole slice them thinly
  • 1 small yellow bell pepper cut into strips, [120 g with stem removed]
  • 2 bok choy leaves sliced in half lengthwise then across
  • 1 stem spring onion scallion
  • 1/2 medium onion sliced
  • 2 garlic cloves sliced or minced
  • 1 tablespoon minced ginger check out some of our tips on how to mince and preserve ginger
  • 2 – 3 tablespoons soy sauce more for taste and colour, use tamari for gluten-free version or our soy sauce substitute
  • 2 tablespoons coconut oil
  • Salt and pepper to taste

Hoisin Sauce

  • 1 heaped tablespoon miso substitute with 1 tablespoon peanut butter or tahini + 1 teaspoon rice vinegar or lime juice
  • 1 tablespoon Chinese cooking rice wine not vinegar
  • 1 tablespoon maple syrup or other sweetener like agave or date paste
  • 1 – 2 tablespoons dark soy sauce
  • ½ teaspoon sesame oil if not allergic


  • Rehydrate the shiitake mushrooms in a small bowl of hot water. Set aside.
  • Meanwhile prepare the other vegetables.
  • Once the shiitake is rehydrated, remove the stems (if they are too tough) then slice them.
  • Make the hoisin sauce by mixing all the ingredients to a smooth paste in a small bowl. Set aside.
  • Slice the tempeh into strips.
  • Heat a skillet, wok or sauté pan on medium-high temperature. Add 1 tablespoon coconut oil.
  • Place the tempeh strips in the skillet and pan-fry until crispy on one side, about 5 – 7 minutes. Flip and fry for another 4 – 5 minutes. Drizzle some soy sauce or tamari (for gluten-free version). Cook for 1 – 2 more minutes then remove from the pan and set aside. You may cut the tempeh in half across once they are lightly cooled.
  • You may continue cooking in the same pan if it is large enough.
  • Still on medium-high heat, add one tablespoon coconut oil to the pan.
  • Add the onions, garlic and minced ginger. Saute for 2 minutes.
  • Add the sliced shiitake mushrooms. Saute for about 5 minutes. Add some soy sauce or tamari (or homemade soy sauce substitute).
  • Next add in the carrots, followed by the water chestnuts and bamboo shoots.
  • Stir fry for about 4 – 5 minutes.
  • Add the bell peppers followed by the hoisin sauce. Stir fry for another minute.
  • Add the nuPasta spaghetti, the bok choy and the fried tempeh.
  • Toss and stir fry for a couple more minutes, just enough to reheat the noodles. You may add a few dashes of soy sauce to adjust the taste and for colour.
  • Lastly add the spring onions or scallions. Sprinkle some freshly cracked black pepper to taste. Serve immediately with a wedge of lime to squeeze on.



Homemade Tempeh -
How-to Pre-mince & Preserve Ginger - Tips -
Homemade Soy Sauce Substitute -
Link to original recipe - Konjac Spaghetti Stir-fry with Tempeh in Homemade Vegan Hoisin Sauce -