Shirataki Noodles, also referred to as Miracle Noodles, have zero calories, are gluten-free and low carb. They absorb delicious flavors very well, and can be substituted in many recipes that call for pasta — Sesame Chicken Shirataki Noodle Stir-Fry recipe is a perfect example!
I’m just going to get right to it today.
Melissa’s Produce sent me a bag of Shirataki Noodles to try. I had never had them before so I was super excited to work with them. (You know how I get with new and interesting ingredients!) Well it turns out that these Shirataki noodles are quite good.
What are Shirataki Noodles?
- Shirataki Noodles, made from a yam-like plant called Konnyaku or Konjac, are essentially calorie-free, with a fair amount of fiber and traces of calcium and iron.
- They’re incredibly versatile as they absorb other flavors that are added to them.
- Though similar to rice noodles, they are a bit heartier and have a slightly denser texture.
- Shirataki Noodles are fantastic for gluten-free eaters.
With all that going for them, it’s no wonder they are often branded as Miracle Noodles!
While you can get Shirataki “Spaghetti” Noodles, and Shiratake “Fettucine” Noodles, don’t be fooled, they’re not one bit Italian — they’re a quintessential Japanese food.
You can use them as you would Soba or Udon in soups and stir-fries, like this one. Just look how gorgeous those ingredients are!
Sesame Chicken Shirataki Noodle Stir-Fry is quick and easy to prepare so it’s a perfect side or main course for a casual dinner party.
Oooh, it would be so delicious tonight!
Enjoy!
This is not a sponsored post — Melissa’s Produce sent me Shirataki Noodles for recipe testing. All opinions are my own. 🙂
You can get more information about Shirataki Noodles (AKA Miracle Noodles) here.
- 1 (8-ounce) package Shirataki (Spaghetti) Noodles
- grapeseed oil for the pan
- 3/4 cup carrots grated
- 1/2 cup pea sprouts
- 1/2 teaspoon garlic minced
- 1/2 teaspoon ginger pulp
- 1/3 cup scallions (white and green portions), thinly sliced
- 1/2 cup cilantro leaves, loosely packed
- 1/4 cup cooked chicken, shredded
- 2 teaspoons low sodium gluten-free soy sauce (see notes)
- 1-1/2 teaspoons sesame oil
- 1/2 to 1 teaspoon chile paste (I like Sambal Oelek)
- 1 teaspoon sugar
- 1 teaspoon black sesame seeds, toasted
- sea salt and freshly ground black pepper to taste
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Open the bag of noodles -- you'll notice a fishy odor, but don't worry, as this is easily removed by rinsing and boiling the noodles. Open the bag directly into a strainer and rinse with cold water. Then place the noodles in a small saucepan and add enough water to cover them. Bring the water to a boil, and then reduce it to a simmer. Simmer the noodles for 15 minutes. Then drain, return them to the pan, cover and set aside. (The boiling step isn't imperative, but I prefer it -- rinsing is essential!)
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Coat a medium-sized sauté pan with the oil and place it over medium heat. Add the carrots, pea sprouts, garlic and ginger and stir to combine. Sauté until the carrots are tender, about 5 minutes.
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Add the scallions, chicken and cilantro. Stir to combine and turn off the heat.
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In a tiny bowl, mix the soy sauce with the sesame oil, chile paste and sugar. Pour this over the noodles and then add them to the sauté pan. Turn the heat on to low, add the toasted sesame seeds and gently toss all of the ingredients together. Once everything is warm, after a couple of minutes, remove from the pan from the heat.
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Season to taste with salt and pepper.
Kikkoman makes gluten-free soy sauce. And most brands of Tamari are gluten-free and would work well here, too.
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Tessa says
May 28, 2013 at 9:23 pmOMG! Yum. This looks amazing!
valentina says
May 29, 2013 at 4:15 amTessa, thank you! 🙂
Colette @ JFF! says
May 28, 2013 at 10:50 pmValentina, this is a great dish, especially to take to the office for lunch.
valentina says
May 29, 2013 at 4:15 amAs always, Colette, you make me smile. xo
Belle Rose says
May 30, 2013 at 4:19 amValentina, your Sesame Chicken Shirataki Noodle Stir Fry recipe looks so awesome and delicious. I plan to try it this week and I would be using my favorite shirataki noodles, Miracle Noodles. They are a staple at our house, great variety in shapes, zero calories and carbs, no soy, gluten or sodium! Their Facebook page is so amazing with simple healthy recipes from all over the world! Thank you for your interesting site!
valentina says
May 16, 2014 at 4:57 amThank YOU. Hope you tried it and enjoyed every bite. 🙂
Jarome says
May 30, 2013 at 11:07 amLooks like chapchae! I’m sure it’s hell of delicious. Thanks for making me starve. 🙂
valentina says
May 16, 2014 at 4:57 amYou are welcome!
Dana @ FoodieGoesHealthy says
May 30, 2013 at 3:44 pmValentina- I love this kind of comforting Asian stir fry. I’m curious to try the pea shoots. Looks amazing.
valentina says
May 30, 2013 at 7:33 pmThanks Dana, I love the pea shoots — delicious both raw and slightly cooked. 🙂
David says
June 5, 2013 at 11:42 pmEven for those of us who aren’t gluten-free, this sounds like a perfec summer supper! I love that it will have a good bite from the sambal oelek! And a bit of sweet and a bit of sour. Total umami!
valentina says
June 6, 2013 at 1:06 amI can’t imaging my life in the kitchen without Sambal Oelek! 😉
Sarah says
November 24, 2013 at 5:52 pmLove how quick and easy your recipes are… so accessible to everyday folks but rates that make them seem so much more involved. Can’t wait to try this out for our potluck dinner with friends tonight. Yum!
valentina says
November 25, 2013 at 6:52 amThanks so much, Sarah! I hope this was a hit at the potluck dinner! 🙂
Chris says
May 16, 2014 at 12:11 amHi,
I just wanted to mention that pretty much all brands of soy sauce are not gluten free. There are gluten free alternative though, but they aren’t technically soy sauce.
valentina says
May 16, 2014 at 4:57 amGood point, Chris. I’d forgotten to mention that, and just edited the recipe to reflect that. Thank you! 🙂
Diya says
November 17, 2014 at 1:52 pmI can’t find pea shoots what should I do? Any substitutes or leave it out?
valentina says
November 17, 2014 at 10:46 pmHi Diya, they are in season in the spring. you can add any green, really — I think thinly sliced spinach leaves would be nice. Or yes, you can also omit them. Hope you enjoy!