Fabulous Shirataki Noodles

Most people don’t even know or have heard of Shirataki Noodles. What are they? Shirataki Noodles are a type of Japanese noodle made from the konjac yam and water. After they are cooked, they are packaged in water to keep them fresh. Shirataki noodles are a great alternative to traditional pasta as they are gluten-free, low-calorie, and low-carb. Shirataki noodles have a mild flavor and are very versatile. They can be used in a variety of dishes such as in soups, salads, stir-fries, and in pasta recipes. I like mine mixed with a simple sauce and some mushrooms. Sometimes I add some lightly cooked snow peas and julienned carrots. Quick and easy to make. Great for a quick light lunch or a late dinner. Cheers!!!

14 ounces shirataki noodles
1 clove garlic, minced
1 small piece ginger, sliced into small matchsticks
Handful of oyster mushrooms or any kind you prefer
Handful of snow peas
1 small carrot, sliced into small matchsticks
Few pieces of broccoli rabe
1 1/2 tablespoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon black vinegar (or rice vinegar)
1 tablespoon maple syrup (or agave syrup)
2 tablespoons chili oil
1/2 teaspoon crushed chili flakes (or Gochugaru – Korean chili flakes)
2 1/2 ounces bean sprouts
1/2 tablespoon corn starch (or potato starch) + 1 tablespoon water
1/2 teaspoon white or black sesame seeds

1. Rinse and drain the shirataki noodles and set aside.
2. Mince the garlic, slice the ginger and carrots into matchsticks size pieces, tear the mushrooms into bite size pieces, and chop the broccoli rabe into bite size pieces.
3. Make the sauce by combining the soy sauce, dark soy sauce, black vinegar, and maple syrup.
4. Heat up a nonstick pan to medium heat. Add the oyster mushrooms and sauté for 3-5 minutes. No oil. Set aside.
5. Heat the pan to medium. Add the chili oil, garlic, ginger, chili flakes and cook for 2-3 minutes.
6. Add the carrots, snow peas, and broccoli rabe. Cook for another 2-3 minutes.
7. Add the mushrooms, bean sprouts, and shirataki noodles. Mix and stir well. Sauté for a few minutes.
8. Mix corn starch and water till combined and add to pan and mix well. Sauté until you see in start to thicken.
9. Plate and sprinkle with the sesame seeds.

*NOTE: Many times, I just make with the garlic, ginger, and mushrooms. You can mix this up however you like. Add some peas, baby corn, broccoli, zucchini, shrimp, pork, and/or chicken. For soups, open a box of vegetable broth, bring to a boil, and then add the noodles. Add whatever you desire to the soup. Enjoy!!

Cheers, Drew Frederic

Published by Drew Frederic

Photographer, Artist, Poet, Chef, and Photojournalist.

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