Konjac Noodle Bowl with Almond Butter Dressing

Updated: Jan 1

Are konjac noodles candida friendly?

The answer is yes.. and also no!

It is important to understand that when we ingest flour, irregardless of what type of flour, it turns into glucose super fast in the body, which can contribute to feeding pathogens. Therefore, on the candida cleanse we have to be mindful of our flour intake.

Oftentimes, I have a hard time explaining what foods are candida friendly and which foods aren't. Mainly because I have multiple phases in my program. The first phase is typically the most strict, the second is slightly more lenient, and the third is the least strict. So at the beginning stages of the candida cleanse I typically ask my clients to remove most sources of flour from their diet, except for almond flour and coconut flour. Throughout the program, I bring in other types of gluten free flours and starchy flours, such as tapioca, cassava, potato, and arrowroot. So even though konjac noodles are gluten free, they are still derived from flour and in my opinion, should be introduced in the later phases of the cleanse. So if you are at the beginning stages of your cleanse, you could enjoy this dish with quinoa, buckwheat, yams, cauliflower rice, or zucchini noodles.

The almond butter dressing is 100% candida friendly for any phase of the candida cleanse program.

Total time: 35 minutes

Serves 2


  • 4 carrots, chopped diagonally

  • 4 heads of shanghai bok choy, ends chopped off, cut in half lengthwise

  • ¼ white onion, thinly sliced

  • 1 crown of broccoli, chopped into florets

  • 8 radishes, thinly sliced

  • 1 package organic non-GMO firm tofu

  • 4 cloves garlic, minced

  • 1 package konjac noodles

  • 1 tsp avocado or olive oil

  • Sea salt and pepper, to taste

Optional toppings:

  • 2 stalks green onion, chopped

  • 2 tbsp sesame seeds

  • ½ cup broccoli sprouts

Almond butter dressing

  • ¼ cup coconut aminos

  • ¼ cup water

  • ¼ cup almond butter

  • 1 tbsp sesame oil

  • 2 tbsp lime juice

  • 1 tsp garlic

  • 1 tsp ginger

  • ¼ tsp paprika (optional)

  • Sea salt and pepper, to taste


  1. Drain and press tofu for about ten minutes.

  2. Then prepare the almond butter dressing by adding all of the ingredients to a blender. Blend on high for 1 - 2 minutes. Then set aside.

  3. Then cut the tofu into ¼ inch planks.

  4. Then cut the planks in half widthwise.

  5. Then heat up a large pan over medium high heat. Add sea salt to the pan (keep dry, do not add oil).

  6. Then add the tofu to the pan (the pan should sizzle once the tofu hits).

  7. Cook the tofu for 7 minutes on each side or until the tofu gets golden brown and crispy.

  8. Once done, remove the tofu from the pan, cut into desired sized shapes, and set aside.

  9. Then boil water in a medium sized pot, add a pinch of sea salt to the pot.

  10. In the meantime, bring a large pan to medium heat, add avocado or olive oil. Then add the onion and saute for 5 minutes.

  11. Then add in the garlic and cook for 2 minutes.

  12. Then add in the carrots, season with sea salt and pepper, and cook for 10 minutes.

  13. Once the water has boiled, add the bok choy and broccoli to the medium sized pot. Cook the broccoli and bok choy for 3 minutes total.

  14. Once 3 minutes is up, drain the water from the pot, then add the bok choy and broccoli back to the pot, add a pinch of sea salt to the veggies, and set aside.

  15. Then cook the noodles per package instructions.

  16. Then add the noodles and all of the veggies to the 2 separate bowls. Top with dressing, green onion, and sesame seeds.

Did you make this recipe?

I would love to see how it turned out!

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