konjac noodles

Our Tofu Shirataki Noodles Stir-Fry Recipe made with chicken and veggies is a perfect low-carb meal you can have on the table in minutes. Those vegan low calorie miracle noodles that contain almost 0 carbs absorbs sauce of your choice and are a perfect replacement for any pasta recipe.

Tofu Shirataki Noodles Stir-Fry Recipe

0,5 kilograms Chicken (breast preferably)

Packet Shirataki pasta or noodles

Onion

kilogram Mushrooms

kilogram Asparagus

Tablespoon Coconut oil

Salt

Pepper

Prepare Ingredients for Shirataki Chicken

First of all, prepare all the ingredients for shirataki chicken noodles. Cut your chicken into small pieces and chop an onion. Slice your mushrooms and cut asparagus as well.

Coconut Oil and Onion

On the cooking pan, add coconut oil and let it melt. Add your chopped onion and let it caramelize.

Chicken, Salt, and Pepper

Once your onions are caramelized, add chicken pieces, salt, pepper, and cook the chicken until almost done.

Mushrooms

Once you see the chicken is done, add your sliced mushrooms and mix while still cooking.

Asparagus

Freshly cut asparagus added to the pan towards the end will ensure the asparagus is not overcooked.

Shirataki Noodles

Once your Shirataki noodles are thoroughly washed, you can add them directly into the dish as they will soak up all of the flavors from the chicken stir fry.

https://mediavine-res.cloudinary.com/video/upload/fgpttgy3euuz9oqkkja2.mp4

Learn How to Make Keto Ramen Noodles Recipe that tastes like no other. Our Delicious Hot Bowl of Ramen without Carbs is a perfect Hearty and Low Carb Soup filled with Homemade Broth, Chicken, Shirataki Noodles, Avocado, and much more.

Keto Ramen Noodles

Chicken

Enoki Mushrooms

Eggs

Baby Bok Choy

Young Peas

Liter Bone Broth

Avocado

Tofu Shirataki Noodles

Leek

Carrot

Prepare ingredients

Rinse your Shirataki

Rinse your Shirataki under a warm water fully.

Roast shirataki

Roast the Shirataki noodles on medium heat in a pan or dutch oven.

Prepare your protein

Take a few pieces of fresh chicken and cook them in a pan as you would typically for other dishes.

Boil your veggies

Place all the veggies you plan to use into the boiling water and let it simmer for 1-2 minutes.

Rinse all under cold water

Once your veggies are softer, place them into a strainer and quickly run through with cold water. That will retain the color, and the veggies will stop cooking immediately.

Assemble

Ensure all ingredients (except avocado) are warm and your broth is boiling. Add the noodles into a ramen bowl first. Layer all other ingredients and add the chicken broth or soup stock as last.

https://mediavine-res.cloudinary.com/video/upload/rcdxs641goansrjrczrb.mp4

Whether you are making a classic pasta dish or an easy keto noodle side dish, shirataki noodles are an excellent gluten free replacement to pasta. 

oz shirataki noodles

olive oil, optional

cheese,

salt and pepper, optional

Open and strain

Open the contents of the shirataki noodle bag into a colander and drain the liquid. 

Rinse

Rinse noodles under cool water for 1-3 minutes or until the smell goes away. 

Cook off excess moisture

To finalize noodle texture, add noodles to a saucepan or skillet and cook over medium heat until noodles are dry and moisture as evaporated off. Add remaining ingredients if using or add in your favorite sauce. 

https://www.youtube.com/watch?v=dESDn9L_Dio

Shirataki Noodles recipe tossed with creamy paleo peanut sauce. This low carb konjac noodle recipe is no cook and super tasty served cold!

Shirataki Noodles Recipe with Paleo "Peanut" Sauce

noodles

sugar peas

cherry tomatoes (see notes)

scallions

Toasted sesame seeds (optional)

Paleo Peanut Sauce (made with almond butter)

Noodles

Drain the shirataki noodles in a colander and rinse them under running water for 1 minute. Set them aside to drain well.

Remove

Remove the strings of the peas on both sides. If the peas are tender, I usually enjoy them raw or I’d microwave them with 1 tbsp water for 1 minute. Rinse the peas in cold water,  drain well, and slice them in half lengthwise.

Chop

Slice the tomatoes in half and chop the scallions. Add them to a large serving bowl with the noodles and the peas.

Serve

To serve: sprinkle with toasted sesame seeds, if using, and drizzle with almond butter made Paleo “Peanut” Sauce. Toss and serve immediately.

i think some shrimp on top would make this NEXT LEVEL awesome and it would still be keto

This is delicious! I will definitely make it again! This was maiden voyage into using shirataki noodles, and I’m excited to try more. I also can’t wait to pour this “peanut” sauce on everything!

this is so easy and yummy! my first time to try those kind of noodles and Iiked them!

This is genius! I love a no-cook dinner idea &amp; that peanut sauce is so delicious!

I haven't had a dish like this in so long and very much miss it. Thanks for the inspiration!

What a delicious salad and dressing! Just make the dressing, and such a simple dinner.

This recipe comes at the perfect time! so easy to make and I pair it with some coleslaw veggies I had in the fridge. The dressing is amazing so definitely don't skip that! I serve mine with low carb noodles and give the kids regular angle hair pasta noodles. We all love it!

This gluten ramen recipe is full of flavour, easy to make, super customizable, and SO satisfying.  The rich broth takes only minutes to make!

The BEST Gluten Free Ramen

Tbsp Sesame oil

Tbsp Ginger paste

Garlic (pressed

mushroom

Beef broth

Tbsp Gluten-free Soy sauce, Tamari, or Coconut Aminos

Tbsp Fish sauce

Tbsp Rice Vinegar

Sriracha or crushed chilis (to taste)

Salt and pepper

Squares Gluten free ramen noodles (Can use buckwheat

Sesame oil

oz Fast fry beef

eggs

green onion

Sriracha sauce

nori

Baby bok choy

Cilantro

Sesame seeds

In a large pot over medium, heat sesame oil.  Add ginger and garlic, cook for 1 minute.   Add mushrooms, cook for 3 minutes or so, until mushrooms start to soften.

Add broth, soy sauce, fish sauce, and rice vinegar, bring to a simmer.  Season with sriracha or crushed chilis, salt, and pepper to taste.

Turn heat down to low, keep warm while preparing the rest of the dish:

Broth:

Prepare your selected ramen noodles, following the directions on the package. Once cooked, divide between 4 bowls, set aside.

Heat sesame oil in the same pan.  Season meat with a little salt and pepper, cook over medium-high heat until browned all around.

Divide broth and mushrooms between bowls, top with cooked beef, eggs, and any other toppings desired.

Serve immediately

Assembly:

This is my BEST method for how to cook a shirataki noodles (konjac noodles) to the perfect texture, with an irresistible, creamy sauce.

Shirataki Noodles (Best Recipe)

oz Shirataki noodles ((~4 cups))

Olive oil

Garlic ((minced))

Chicken bone broth

Heavy cream

Parmesan cheese

Sea salt ((to taste))

Black pepper ((to taste))

Rinse shirataki noodles very well in a colander, under cool running water.

Bring a pot of water to a boil. Add the konjac noodles and boil for 3 minutes. Rinse well again under running water.

Pat very dry.

Heat a large, heavy bottomed skillet over medium-high heat. Add the noodles (no oil) and stir fry for about 10 minutes, until very dry. Remove the noodles and cover to keep warm.

Add olive oil to the skillet over medium heat. Add the minced garlic and cook for about a minute, until fragrant.

Add the broth and cream. Increase heat to bring to simmer, then reduce heat and simmer for about 5-7 minutes, until volume is reduced by half.

Reduce heat to low. Gradually stir in the parmesan cheese, until smooth.

Add the noodles back to the skillet and stir to coat in sauce. Cook for 1-2 minutes, until hot. Season with salt and pepper to taste, if needed.

Excellent recipe.  The only adjustment was that I used 1/2 the suggested amount of Shiritaki noodles ( 2 cup instead of 4 cup) This resulted in a delicious, rich meal, which I paired with a Spinach Salad.  Next time I will add Cremini mushrooms.
Thank you!

I made this with plant-based cream cheese and veggie broth, it was SO good. It's my favourite shirataki noodle recipe.

This was my first time making shirataki noodles because I had been intimidated seeing others' take on them. This was absolutely delicious. I added some sautéed mushrooms and spinach, and it was such a satisfying and yummy meal. I will definitely make this again!

I've used cream cheese instead of cream in this recipe.

https://content.jwplatform.com/videos/mmzUzdeg.mp4

How To Cook Shirataki Noodles - Curious about miracle noodles? This is the BEST method for how to cook shirataki noodles to the perfect al dente texture. Ready in 25 minutes, this konjac noodles recipe comes with a creamy garlic parmesan sauce.

Top 6 konjac noodles recipes from across the web

The most viewed konjac noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tofu Shirataki Noodles Stir-Fry Rec...

Keto Ramen Noodles

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Shirataki Noodles Recipe with Paleo...

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Shirataki Noodles (Best Recipe)

Top 6 konjac noodles recipes from across the web

The most viewed konjac noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tofu Shirataki Noodles Stir-Fry Rec...

Keto Ramen Noodles

Shirataki Noodles

Shirataki Noodles Recipe with Paleo...

The BEST Gluten Free Ramen

Shirataki Noodles (Best Recipe)

The most viewed konjac noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine