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Sesame Chicken Shirataki Stir Fry on red plate with chopsticks

Chicken Shirataki Noodle Stir-Fry Recipe

Valentina K. Wein
The Shirataki noodles absorb all of the delicious flavors in this recipe perfectly -- it can be served hot, warm or cold.
5 from 10 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Course, Side Dish
Cuisine Asian
Servings 2
Calories 177 kcal



  • 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.
Keywords healthy dinner recipe, best gluten-free noodle recipes
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