Shirataki Stir-Fry

I kept hearing and reading about these “miracle” Shirataki noodles. They are made from tofu and yam flour (don’t freak yet…look to the final result) and I found them in the natural section at Wegmans for about $2.39. Compared to 210 calories and 42 grams of carbs for a similar size of regular Spaghetti, I thought it was worth a shot!

  • Only 3g of Carbs per sering
  • 20 Calories per (4 oz.) serving (of course who eats 4 oz. of noodles?)
  • No Sugar, No cholesterol
  • Dairy free, Gluten Free
  • Vegan

Shirataki Stir-Fry

 

I heated my wok (any large skillet would work) over high heat and added:

  • sliced carrots
  • Cremini or button mushrooms
  • sweet Vidalia onions
  • 3-4 crushed garlic cloves

After sautéing for a few minutes, I added:

  • frozen peas
  • frozen sugar snap peas
  • frozen broccoli

While they cooked I added my seasonings:(since I rarely measure and am always modifying these measurements are a estimate…we like things spicy so beware the hot pepper flakes and Sriacha. I’ll start measuring and recording henceforth 0: )

  • 2 teaspoons red pepper flakes
  • 1 tablespoon fresh ginger (or 1 teaspoon powdered ginger)
  • 1/4 cup soy sauce
  • 1/3 cup chicken or veggie stock mixed with 1 tablespoon cornstarch (thickener)
  • 2 tablespoons Mirin (sweet rice vinegar) or you could use honey and whatever vinegar you have
  • 2 tablespoons Sriracha (hot chili sauce)

After everything was tender crisp (about 2-5 minutes TOTAL), I poured all my veggies into a bowl and set aside. Then to the still screamin hot wok, I added about 15 shrimp seasoned with salt and pepper. Cook about 1 min per side or until pig-tails (pink and curled up).

Then I addedd the veggies back in and dumped in the “magical low-carb noodles” (which come cooked, just rinse a few times really well b/c of the slight smell). Stir everything up, taste and adjust seasonings as needed….

 Next time I would do 2 packs of noodles because as normal I overdid it on the veggies : ).

Consensus was that they tasted a bit more firm then “regular” noodles but very good and  absorbed the stir-fry flavors well. I don’t think there was any difference other than a slight texture of having more “bite”. I would recommend them to anyone dying for their pasta but wanting to cut back on carbs (because we all get cravings for a big, lovely bowl of pasta…and now you could have a big bowl AND a piece of garlic bread because you were so good….you can thank me later 🙂

One Reply to “Shirataki Stir-Fry”

  1. I made stir fry last night! I used rice noodles and since it was my first time they all clumped together because I didn’t add my sauce soon enough. Lesson learned 🙂

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