Diet Konjac Glass Noodles with Fish Cake

Blanch the konjac glass noodles in boiling water, then drain them in a colander.

Cut the fish cake into bite-sized pieces.

Slice the onion, carrot, and green onion into thin strips.

Heat olive oil in a pan and sauté the onion, carrot, and green onion.

Add the fish cake and stir-fry together.

Make the sauce by mixing gochujang (Korean chili paste), minced garlic, soy sauce, oligosaccharide syrup, chili powder, and water.

Pour the sauce into the pan and bring it to a boil.

Add the konjac glass noodles and stir-fry so the sauce is well absorbed.

Sprinkle with sesame seeds to finish.