Shirataki Noodle Stir Fry
Learn how to make savory shirataki noodles that are a fraction of the calories of regular pasta! Vegan and gluten-free.
Servings 4
Calories 267kcal
Ingredients
- 3 Cups Mixed Vegetables
- 1 1/2 Tbsp Avocado Oil or other neutral oil
- 1 Bag Shirataki Noodles
- 4 oz Rice or Whole Grain Pasta
- 1/3 Cup Pre-made Stir Fry Sauce
- Salt + Pepper to taste
- Sesame Seeds for topping, optional
- Green Onions for topping, optional
Instructions
- Begin by cooking your rice or whole grain pasta until it is al dente. You don't want to overcook the pasta, because it will continue cooking when you stir-fry it later. DO NOT include shirataki noodles when boiling the pasta. When the pasta is done, drain and set aside.
- While the pasta is cooking, drain the shirataki noodles from the bag and rinse thoroughly. A weird smell is normal. The more you rinse, the less strong the smell will be. Don't worry, you won't taste it at all in the end :)
- Heat up a large skillet or frying pan to medium heat with a little bit of avocado or sunflower oil. Add in your vegetables and cook until slightly browned on the edges and softened. When done, remove and set aside.
- To the same pan, a bit more oil. Add in the shirataki noodles, regular pasta, and sauce of your choosing. Stir-fry the pasta until the sauce is absorbed. Season with salt + pepper to your liking.
- Then, add in the vegetables and mix into the pasta.
- When done, top the stir-fry with your favorite toppings, like sesame seeds or green onions, and serve.
- Enjoy!
Notes
- I cannot stress enough how important it is to NOT boil the shirataki noodles. Doing so will result in mush!
Nutrition
Calories: 267kcal | Carbohydrates: 46g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 988mg | Potassium: 343mg | Fiber: 8g | Sugar: 4g | Vitamin A: 6931IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 2mg
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)