Craving a comforting bowl of noodles that won’t derail your healthy diet? Try this low calorie shirataki noodles stir fry!
Estimated reading time: 5 minutes
- What exactly are Shirataki Noodles?
- Ingredients You’ll Need
- How To Make Shirataki Stir Fry
- My Tried and True Tips
- Shirataki Noodles Stir Fry Recipe
What exactly are Shirataki Noodles?
Shirataki Noodles are made from konjac yam, a root vegetable native to Asia. The fiber extracted from this yam, called glucomannan, is what gives shirataki noodles their unique texture and impressive nutritional profile (or lack thereof!). Often hailed as a “miracle noodle,” these vegan noodles are practically calorie and carb free, making them an excellent choice for those following restricted diets.
You can find shirataki noodles in various forms – spaghetti, fettuccine, or even rice-shaped. You can replace your regular noodles with Shirataki in either of these popular recipes – Chilli Oil Noodles , or Veg Thukpa for a low calorie meal.
Why You’ll Love This Noodle Recipe:
- Low-Calorie & Low-Carb: Perfect for health-conscious eaters.
- Customizable: Adapt to your taste and what you have on hand.
- Comforting & Satisfying: You won’t even miss the traditional noodles!
- Plant Based: A vegetarian and vegan noodle recipe.
- Quick & Easy: Ideal for busy weeknights.
Think of this as a template to inspire your own culinary creativity!
Ingredients You’ll Need
- Shirataki Noodles usually come packed in water and have a slightly fishy odor when first opened. Don’t be alarmed! A good rinse and a quick stir-fry will eliminate this completely.
- Vegetables like bell pepper, onion, carrot, cabbage, green beans, mushroom, snow peas are perfect for stir frying with noodles.
- Stir Fry Sauce is a mix of low sodium soy sauce, and Thai Sweet Chilli Sauce . You can use chilli garlic sauce, schezwan sauce , or sriracha sauce also.
- Flavouring Agents: Minced Garlic, Chilli Flakes, Salt, and Black Pepper
- Garnish: Chopped green onion and toasted sesame seeds.
- Sesame Oil or peanut oil for cooking.
How To Make Shirataki Stir Fry
Prep Work
- Drain the shirataki noodles from their packaging into a colander.
- Rinse thoroughly under cold running water for at least 2 – 3 times. This is crucial to remove any residual odor.
- Drain well again and let them sit on the colander.
- Thinly slice all the vegetables for stir frying.
Stir-Fry:
- Heat the sesame oil in a large wok or skillet over high heat.
- Add the minced garlic and onion. Stir-fry for about 30 seconds until fragrant (be careful not to burn the garlic).
- Add the vegetables. Stir-fry for 2-3 minutes until they start to become tender.
- Add the shirataki noodles to the wok along with sauces, salt, and pepper. Toss well to combine.
- Stir Fry over high heat continuously for 1-2 minutes, allowing the sauce to coat the noodles and vegetables.
Transfer the stir-fried shirataki noodles and vegetables to serving bowls. Garnish with toasted sesame seeds and chopped green onions or cilantro, if desired.
Serve stir fried shirataki noodles with cucumber kimchi or smashed cucumber salad or crispy tofu for a comforting, and guilt-free meal!
My Tried and True Tips
- Rinse, Rinse, Rinse! Don’t skip this step. It’s key to removing the initial aroma from shirataki noodles.
- Stir-Fry is Your Friend: This step significantly improves the texture of the noodles, making them less watery and more satisfying.
- High Heat is Key: For stir-frying, always use high heat to get that delicious char on your vegetables.
- Don’t Overcrowd the Pan: Cook in batches if necessary to ensure everything stir-fries properly and doesn’t steam.
- Add Protein: For a more complete meal, consider adding cooked chicken, shrimp, tofu, or tempeh to your stir-fry. Add cooked protein along with the noodles while cooking.
Ingredients
- ▢ 270 gram shirataki noodles
- ▢ 1 tablespoon sesame oil
- ▢ 1 tablespoon minced garlic
- ▢ 1 small size onion, thinly sliced
- ▢ ¼ Cup carrot, thinly sliced
- ▢ ¼ Cup red bell pepper, thinly sliced
- ▢ ¼ Cup mushroom, thinly sliced
- ▢ ¼ Cup green beans, sliced
- ▢ 1 tablespoon light soy sauce
- ▢ 1 tablespoon Thai sweet chilli sauce ( get recipe )
- ▢ 1 teaspoon salt or to taste
- ▢ ½ teaspoon red chilli flakes
- ▢ 1 teaspoon sesame seeds (toasted)
- ▢ 2 tablespoon green onion, finely chopped
Instructions
- Drain the shirataki noodles from their packaging into a colander. Rinse thoroughly under cold running water for at least 2 – 3 times. This is crucial to remove any residual odor. Drain well again and let them sit on the colander.
- Heat the sesame oil in a large wok or skillet over high heat. Add the minced garlic and onion. Stir-fry for about 30 seconds until fragrant (be careful not to burn the garlic).
- Add the vegetables. Stir-fry for 2-3 minutes until they start to become tender but have a bite to them. Do not overcook the veggies.
- Add the shirataki noodles to the wok along with sauces, salt, and pepper. Toss well to combine. Stir Fry over high heat continuously for 1-2 minutes, allowing the sauce to coat the noodles and vegetables.
- Garnish with toasted sesame seeds and chopped green onions or basil.
- Serve Stir Fried Shirataki Noodles warm.
Recipe Notes:
- You can add a variety of green to the stir fry like bok choi, basil, baby spinach, and so on.
- Store the leftovers in the refrigerator like any other noodle/rice dish. Reheat them in a microwave or pan.
Nutrition
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Shirataki Noodles Stir Fry Recipe
Equipment
- Chinese Wok
Ingredients
- 270 gram shirataki noodles
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 small size onion, thinly sliced
- ¼ Cup carrot, thinly sliced
- ¼ Cup red bell pepper, thinly sliced
- ¼ Cup mushroom, thinly sliced
- ¼ Cup green beans, sliced
- 1 tablespoon light soy sauce
- 1 tablespoon Thai sweet chilli sauce ( get recipe )
- 1 teaspoon salt or to taste
- ½ teaspoon red chilli flakes
- 1 teaspoon sesame seeds (toasted)
- 2 tablespoon green onion, finely chopped
Instructions
- Drain the shirataki noodles from their packaging into a colander. Rinse thoroughly under cold running water for at least 2 – 3 times. This is crucial to remove any residual odor. Drain well again and let them sit on the colander.
- Heat the sesame oil in a large wok or skillet over high heat. Add the minced garlic and onion. Stir-fry for about 30 seconds until fragrant (be careful not to burn the garlic).
- Add the vegetables. Stir-fry for 2-3 minutes until they start to become tender but have a bite to them. Do not overcook the veggies.
- Add the shirataki noodles to the wok along with sauces, salt, and pepper. Toss well to combine. Stir Fry over high heat continuously for 1-2 minutes, allowing the sauce to coat the noodles and vegetables.
- Garnish with toasted sesame seeds and chopped green onions or basil.
- Serve Stir Fried Shirataki Noodles warm.
Notes
- You can add a variety of green to the stir fry like bok choi, basil, baby spinach, and so on.
- Store the leftovers in the refrigerator like any other noodle/rice dish. Reheat them in a microwave or pan.
Nutrition
Vegetables in Hot Garlic Sauce is a delicious Chinese-style vegetarian main course dish that pairs well with stir-fry noodles or fried rice.
Estimated reading time: 3 minutes
- What is vegetable hot garlic sauce?
- The Hot Garlic Sauce
- How To Make
- Serving Suggestion
- Vegetables in Hot Garlic Sauce
What is vegetable hot garlic sauce?
The tone and flavours of the vegetables in hot garlic sauce are inspired by Indian – Chinese fusion cuisine , with garlic and red chilli being the primary tastemakers. It is an excellent choice if you’re looking for a one-pot, vegan meal that packs a lot of fresh vegetables .
The Hot Garlic Sauce
The best part of this takeaway-style recipe is undoubtedly the hot garlic sauce. It is finger-licking good. It is so satisfying to dig into it and take a mouthful of pure, oriental bliss.
Did I tell you that hot garlic sauce can be easily customized? Yes, you can make it more spicy or garlicky as per your liking. From vegetables to fried chicken, anything tastes good in this sauce.
Watch Vegetables Hot Garlic Sauce Video
How To Make
- Chop Vegetables: Wash, clean, and chop a choice of vegetables into bite-size pieces (you can use bok choy, carrot, bean sprouts, broccoli, bell peppers, wild mushrooms, tofu, or whatever you like).
- Aromatics: Peel and finely chop garlic – this is the dish’s star – add a little more quantity than usual for a stronger flavour. Similarly, finely chop ginger and celery as well.
- Prepare Sauce Mix: Combine brown sugar, red chilli flakes, soy sauce, and sriracha sauce . Mix and keep aside till required.
- Cornflour Paste: Mix cornflour in water in a small bowl to form a thick paste/slurry and set aside. Cornflour paste is commonly used as a thickening agent in Indian – Chinese recipes.
- Stir-Fry Vegetables: Add oil to your favourite Chinese wok and wait until it gets hot. Now add in all the vegetables and stir fry on high heat. Make sure not to cook vegetables for too long. Transfer to a plate and use the same pan for making hot garlic sauce.
- Prepare Gravy: To the same wok, add sesame oil and wait till it gets hot. Add finely chopped garlic, ginger, celery, and whole red chillies. Toss well, taking good care not to burn them – they should be golden brown but not burnt. Add the spring onion whites or regular onions and toss through till fragrant.
- Next, add the vinegar and the sauce mix prepared in step 3. Stir to combine. Add vegetable stock or lukewarm water, followed by the cornflour paste prepared in step 4. Season with salt to taste. Gently stir to avoid the formation of any lumps.
- Once the sauce reaches a sweet corn-soup like consistency, add the stir-fried vegetables and cook for 3 – 5 minutes. Turn off the heat.
Serving Suggestion
Serve vegetable hot garlic sauce warm with fried rice or chili garlic noodles . For a low calorie, gluten free meal you can serve it with Shirataki Noodles with some stir fried garlicky broccoli or smashed cucumber salad on the side.
For busy weeknights, you can serve it with jasmine or plain basmati rice as well.
More Indian-Chinese Recipes
- Veg Manchurian Gravy
- Honey Chilli Potato
- Gobi Manchurian
- Chilli Mushroom
- Veg Spring Roll
- Chilli Paneer
Ingredients
Ingredients For Hot Garlic Sauce:
- ▢ 2 tablespoon soy sauce
- ▢ 1 tablespoon light brown sugar
- ▢ 1 teaspoon red chilli flakes or to taste
- ▢ ¼ Cup red chili sauce or Sriracha sauce
Vegetables:
- ▢ 1 large-size onion, diced
- ▢ 1 Cup diced green capsicum
- ▢ 1 Cup diced yellow bell pepper
- ▢ 1 Cup diced red bell pepper
- ▢ 1 Cup diced mushrooms
- ▢ 1 Cup diced baby corn (cut into half inch pieces)
- ▢ 1 Cup sliced zucchini (cut into semi-circles)
Other Ingredients:
- ▢ 4 tablespoon sesame oil
- ▢ 2 tablespoon cooking oil
- ▢ 8 -10 garlic cloves, fine chopped
- ▢ 1 tablespoon fine chopped ginger
- ▢ 2 tablespoon fine chopped celery
- ▢ 2 – 4 whole dry red chilies (sabut lal mirch)
- ▢ 2 tablespoon white vinegar
- ▢ salt to taste
- ▢ ½ teaspoon black pepper or to taste
- ▢ 2 tablespoon cornflour (corn starch)
- ▢ 3 – 4 cup water
Ingredients For Garnish:
- ▢ 1 tablespoon fine chopped spring onion greens
- ▢ 1 tablespoon roasted crushed peanuts (moongphalli)
- ▢ 1 fresh red chili fine chopped (optional)
Instructions
Prep Work:
- Wash, clean and chop choice of vegetables into equal size pieces (refer to the video for vegetable cuts).
- Dissolve cornflour in ½ cup of water and keep aside until required.
- Combine brown sugar, red chili flakes, soy sauce and Sriracha sauce. Mix nicely and keep aside till required.
Stir-Fry Vegetables:
- Heat cooking oil in a wok or stir-fry pan. Add all the vegetables except onion and stir-fry on high heat for 3 – 5 minutes. Make sure not to cook vegetables for too long. Transfer to a plate and use the same pan for making hot garlic sauce.
Vegetables In Hot Garlic Sauce:
- Heat sesame oil in the same wok. Add finely chopped garlic, whole red chilies, ginger and celery. Give it a quick stir for a 1 – 2 minutes to release the aroma of the herbs.
- Add diced onion and stir-fry for a minute or till onion become translucent.
- Pour white vinegar and mix nicely the ingredients to glaze the pan.
- Next, add the prepared hot garlic sauce mix. Stir to combine. Add water and give sauce a good stir. Season with salt and black pepper. Taste and adjust the seasoning accordingly.
- Now, add the cornflour slurry or paste and continuously stir the sauce to avoid any lump formation. Once the sauce starts thickening, add stir-fried vegetables. Allow the sauce to simmer for 1 – 2 minutes. Turn off the heat.
- Garnish the gravy with spring onion, crushed peanuts and red chili.
- Serve vegetables in hot garlic sauce with fried rice or noodles.
Recipe Notes:
- Keep all your ingredients ready because one is required to work fast with this dish to get a perfect stir-fry without being burnt or undercooked.
- You can use any variety of vegetables such as bok choy, carrot, bean sprouts, broccoli, bell peppers, mushrooms, or whatever you like.
- Adjust the amount of chili as per your taste. My recipe has a medium spicy taste.
- You can add vegetable stock as well instead of water in the gravy sauce.
Nutrition
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