Shirataki Noodles, also referred to as Miracle Noodles, have zero calories, are gluten-free and low carb. They absorb flavors well, and can be substituted in many recipes that call for pasta. Shirataki Noodles recipes are versatile and delicious!
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 now love making all sorts of Shirataki Noodles recipes.
What are Shirataki Noodles?
- Shirataki Noodles are gluten-free and made from a yam-like plant called Konnyaku or Konjac. They 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 recipes 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 Prepare Shirataki Noodles
There are a couple of easy tricks to using Shirataki 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.
A few other flavoring ideas for Shirataki Noodles recipes:
- Soy sauce and shiitake mushrooms with spinach.
- Bok choy, sesame oil, chili oil and toasted sesame seeds.
- Add crispy wontons, tangerines, finely chopped cabbage, an Asian dressing you love.
- You can totally switch things up from the Asian vibe, and add melted butter, Parmesan and a bit of salt.
This is not a sponsored post — Melissa’s Produce sent me Shirataki Noodles for recipe testing. All opinions are my own. 🙂
- Want to keep it vegan? Simple, replace the chicken with tofu, or simply skip it all together.
You can get more information about these awesome Shirataki Noodles here.
I hope you enjoy every last bite!
Here’s another tasty Shirataki Noodles recipe.
Chicken Shirataki Noodle Stir-Fry Recipe
- 1 (8-ounce) package Shirataki (Spaghetti) Noodles
- grapeseed oil for the pan
- ¾ cup carrots, grated
- ½ cup pea sprouts
- ½ teaspoon garlic, minced
- ½ teaspoon ginger pulp
- ⅓ cup scallions (white and green portions), thinly sliced
- ½ cup cilantro leaves, loosely packed
- ¼ cup cooked chicken, shredded
- 2 teaspoons low sodium gluten-free soy sauce
- 1½ 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
- 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!)
- 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.
- Add the scallions, chicken and cilantro. Stir to combine and turn off the heat.
- 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.
- Season to taste with salt and pepper.
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