Shirataki Noodles for a Delicious Stir-Fry
This Stir-Fry Shirataki Noodles Recipe offers a quick, low-carb, and keto-pleasant meal filled with vegetables and flavor. It’s a healthy, gluten-loose option ideal for weight management and clean weeknight dinners.
Ingredients
- 400 g shirataki or 2 packets of each 200g
- 2-3 pieces garlic
- 60 g Chinese chives
- small piece ginger
- 75 g oyster mushrooms
- 1 1/2 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp black vinegar (or rice vinegar)
- 1 tbsp maple syrup
- 2 tbsp chili oil
- 1/2 tsp crushed chili flakes (optional)
- 75g bean sprouts
- 1/2 tbsp potato starch + 1 tbsp water
- 1/2 tsp white sesame seeds
Instructions
- Rinse and drain the shirataki and set aside
- Thinly slice the garlic and chop the Chinese chives into bite sized pieces
- Chop the ginger into thin matchsticks.
- Tear the oyster mushrooms into bite sized pieces
- Make the stir fry sauce by combining the soy sauce, dark soy sauce, black vinegar, and maple syrup
- Heat up a nonstick pan to medium heat.
- Add the oyster mushrooms and dry sauté for 4-5min. Set the mushrooms aside
- Heat the pan to medium low.
- Add the chili oil followed by the garlic, ginger, and optional crushed chili flakes. Cook for about 2-3min
- Add the Chinese chives and turn the heat to medium. Cook for another couple of minutes
- Add the oyster mushrooms, bean sprouts, and shirataki. Give the stir fry sauce a stir and add onto the shirataki. Sauté for a couple of minutes
- Make a slurry by combining the potato starch and water together. Pour the slurry into the pan and give it a good stir
- Plate and sprinkle over some white sesame seeds to serve
