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 — this Chicken Shirataki Noodle Stir-Fry recipe is a perfect example!
A few years ago, Melissa’s Produce introduced me to Shirataki Noodles. I had never had them before so I was super excited to work with them.
Well it turns out that they are quite good. And I loved cooking with them.
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.
- 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.
With all that going for them, it’s no wonder they are often branded as Miracle Noodles!
Just look how gorgeous those ingredients are! With beautiful fresh vegetables, tender chicken, sesame, ginger, garlic, chili paste and more, this dish can’t be beat!
How to Use These Noodles
There are a couple of easy tricks to using Shirataki Noodles . . . .
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When you open the bag of noodles, you’ll notice a fishy odor. Don’t worry! This is normal and can be easily removed.
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Rinse and boil the noodles. Open the bag directly into a strainer and rinse with cold water. Then place the noodles in a small saucepan with enough water to cover them. Bring to a boil, and reduce to a simmer. Simmer for 15 minutes. Drain, return them to the pan, cover and set aside until you proceed with the recipe.
Where to Buy Shirataki Noodles
You can find them at Asian grocery stores, in many larger chain markets, like Gelson’s Ralph’s, Safeway, and at most natural food stores. You can also buy them here.
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.
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 these awesome 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
- 1-1/2 teaspoons sesame oil
- 1/2 to 1 teaspoon chili paste
- 1 teaspoon sugar
- 1 teaspoon black sesame seeds, toasted
- 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, chili 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.
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OMG! Yum. This looks amazing!
Tessa, thank you! 🙂
Valentina, this is a great dish, especially to take to the office for lunch.
As always, Colette, you make me smile. xo
Valentina, 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!
Thank YOU. Hope you tried it and enjoyed every bite. 🙂
Looks like chapchae! I’m sure it’s hell of delicious. Thanks for making me starve. 🙂
You are welcome!
Valentina- I love this kind of comforting Asian stir fry. I’m curious to try the pea shoots. Looks amazing.
Thanks Dana, I love the pea shoots — delicious both raw and slightly cooked. 🙂
Even for those of us who aren’t gluten-free, this sounds like a perfect 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!
I can’t imaging my life in the kitchen without Sambal Oelek! 😉
Love 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!
Thanks so much, Sarah! I hope this was a hit at the potluck dinner! 🙂
Good point, Chris. I’d forgotten to mention that, and just edited the recipe to reflect that. Thank you! 🙂
I can’t find pea shoots what should I do? Any substitutes or leave it out?
Hi 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!
Good recipe, and a perfect way to use these noodles. I often use them in soup — another great way to make use of them. Good stuff — thanks.
Hi John, they’re perfect for soups. Great idea! Thanks for stopping by. 🙂 ~Valentina
I need to revisit these noodles because this looks so delicious.
Cathy, you do! I’ve been cooking with them a few times a month. Loving them! Thank you for checking out the recipe. 🙂 ~Valentina
They do sound like miracle noodles for sure 🙂 Thank you for introducing us to these noodles and this amazing recipe!
Thank you, Michelle! 🙂
Such great flavours in this recipe, I’ve put these noodles on my must buy list next time I head to the big city!
Hope you like them, Brian. 🙂 Thanks!
This looks so good! Thanks for posting it!
Thanks! 🙂
I’m so intrigued by the noodles! Such a tasty looking dish.
Thanks so much, Kate! Enjoy!
This is a new go-to recipe! Such delicious flavors and so easy to whip up!
Where have I been??? I’ve never heard of shirataki noodles, but this looks like a fabulous recipe to test them out!!
Thanks, Liz. They are fun and delicious! 🙂
OMGosh! This sounds so delicious! I can’t wait to try these amazing noodles Valentina! Thank you and pinning! xo
Thanks, Kim. For the pin, too! 🙂
Need to try these noodles ! Thank you for introducing this novelty dear 🙂
Thanks for checking out the recipe. 🙂