Learn how to cook shirataki noodles, also known as konjac noodles, with this delicious yet simple shirataki noodles stir-fry! Light yet packed with flavor, this lower-carb dish is ready in 15 minutes.
Although great as a lighter meal, I love pairing it with heartier mains like my vegan egg fried rice, green bean tofu stir-fry, or Indian chickpea and rice.
This shirataki noodle recipe is perfect for those days when I get overly excited and eat too much for brunch or a buffet lunch and am craving something healthy and nutritious for dinner. Although on the lighter side, this recipe is chock-full of colorful vegetables and packed with fiber.
If you are looking for more inspiration for lighter meals, I recommend checking out my Japanese tofu salad, Thai fresh rolls, or tofu lettuce wrap as well!
💚Why you will love this shirataki noodles recipe
- Nutrition, packed with veggies, and low-calorie (about 150 kcal per serve!)
- A simple stir-fry recipe ready in 15 minutes
- Naturally gluten-free and vegan
- Highly forgiving and customizable - feel free to add ingredients of choice!
🤔What are shirataki noodles
Shirataki noodles, also known as konjac noodles or miracle noodles, are a unique type of noodle made from glucomannan, a starch derived from the konjac yam (konnyaku). These noodles originated from Japan, and are commonly used for noodle soups, stir-fries, or salads.
Similar to fiber, glucomannan cannot be digested. Hence, the noodles are very low in calories and carbohydrates.
In terms of texture and flavor, they are springy and slightly chewy with a neutral flavor that absorbs flavors well. Shirataki noodles will have a distinct, slightly fishy odor straight out of the package that can be easily removed by rinsing them.
🍜What you will need
- Shirataki noodles - Also known as konjac noodles or miracle noodles. You can find them in most groceries (usually in the refrigerated aisle) or online. Rinse before using to get rid of the fishy smell.
- Oyster sauce - To keep this recipe vegan, use a vegetarian version like Lee Kum Kee's stir-fry sauce.
- Cornstarch - Serves as a thickener for the sauce, but feel free to omit for a lower-carb recipe.
- Coconut sugar - Feel free to use other sugar or granulated sweeteners, including sugar substitutes like erythritol.
- Sriracha - Optional; adds spice and extra flavor to konjac noodles.
See the recipe card for full information on ingredients and quantities.
✨Ingredient variations and substitutions
- Shirataki noodles - Craving a heartier meal? You can turn this into a normal noodle stir-fry by using noodles of choice, such as soba, udon, or chow mein noodles.
- Vegetables - Use any veg you like! Stir-fry sturdier ones (carrots, broccoli, cauliflower) for 2-3 mins before adding quick-cooking ones (bell peppers, snap peas, bok choy). Frozen veggies work too.
- Protein - Make it a meal by adding your protein of choice! I love going with tempeh, tofu, or chunks of seitan chicken, but you can also do prawns or diced chicken if that's more to your preference.
- Sauce - To switch up the flavors, swap it with other sauces. You could use bottled sauces, but I prefer homemade ones such as my spicy teriyaki sauce and vegan stir-fry sauce.
🔪How to make shirataki noodles stir-fry
Step 1: In a bowl, combine all ingredients to make the stir-fry sauce.
Step 2: Pre-cook konjac noodles with a sprinkle of salt to fry off excess water, around 2-3 minutes. Drain noodles with a colander and set aside.
Step 3: In a non-stick wok or large skillet, fry garlic until fragrant.
Step 4: Add bell peppers and carrots next, cooking for 3-4 minutes.
Step 5: Stir in cabbage and stir-fry for another 2-3 minutes, or until vegetables are tender.
Step 6: Add konjac noodles and stir-fry sauce, then fry until ingredients are hot. Your konjac noodles stir-fry is ready to be enjoyed!
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✔Helpful tips
- Fishy odor of noodles - It is completely normal for shirataki noodles to have a slight fishy odor. You can get rid of it by simply rinsing them well.
- Precooking konjac noodles - An optional step, but I find that it helps the konjac release some water. This prevents stir-fry from turning out too watery.
- Microwaving noodles - Instead of pre-frying, you can also microwave noodles on high for 2 minutes.
- Storing leftover stir-fry - Leftover shirataki noodles stir-fry can be refrigerated for 3-4 days. Microwave or heat it up in the pan before enjoying.
❔Commonly asked questions
Shirataki noodles are not suitable for freezing. As they mainly consist of water, ice crystals form through freezing will break down their structure, leaving them shriveled and watery after thawing.
Unlike other noodles, shirataki noodles are less prone to overcooking and hold their shape well, maintaining a chewy and al dente texture even after cooking them for a while.
With that said, it is unnecessary to cook them for longer than a couple of minutes to improve their flavor and texture.
The rubbery texture and bounciness of shirataki noodles come from their high water content. Simply dry-fry or microwave them for a few minutes to improve their texture.
📖 Recipe
Shirataki Noodles Stir-fry (konjac noodles)
Ingredients
For stir-fry sauce
- 1 ½ tablespoons soy sauce or tamari/shoyu (use gluten-free ones if needed)
- 1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
- 2 teaspoons cornstarch optional*
- 1 teaspoon dark soy sauce
- 1 teaspoon coconut sugar or other granulated sweetener
- 1 teaspoon sesame oil
- 1 teaspoon sriracha optional
Rest of the ingredients
- 14-16 oz shirataki noodles (about 2 package)
- 3 cloves garlic minced
- 1 red bell pepper julienned
- 1 carrot julienned
- 3 cups shredded cabbage
Instructions
- Start by combining all ingredients needed for the stir-fry sauce. Stir to mix.
- Drain and rinse shirataki noodles in a colander under running water for a minute or so.14-16 oz shirataki noodles
- Add shirataki noodles to a non-stick pan or wok. Fry for a few minutes, or until noodles stop releasing water. Drain well using a colander and set aside for later use.
- Heat up a tablespoon of neutral-tasting oil in a non-stick wok or pan over medium high heat. Once the wok is heated, place in garlic and fry for a minute.3 cloves garlic
- Next, add in red bell pepper and carrot. Saute for 3-4 minutes.1 red bell pepper , 1 carrot
- Add in cabbage next. Cook for another 2-3 minutes, until veggies are tender.3 cups shredded cabbage
- Now, add in noodles along with the stir-fry sauce. Toss to coat. Fry until noodles are hot, before removing wok from heat. Give it a taste and add more seasonings, if needed.
Notes
- Fishy odor of noodles - It is completely normal for shirataki noodles to have a slight fishy odor. You can get rid of it by simply rinsing them well.
- Precooking konjac noodles - An optional step, but I find that it helps the konjac release some water. This prevents stir-fry from turning out too watery.
- Microwaving noodles - Instead of pre-frying, you can also microwave noodles on high for 2 minutes.
- Storing leftover stir-fry - Leftover shirataki noodles stir-fry can be refrigerated for 3-4 days. Microwave or heat it up in the pan before enjoying.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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