shirataki noodles

Salmon and Shirataki Noodle Stir-Fry

Tbs. avocado oil

shallot, thinly sliced

carrots

mushrooms (we love shiitake mushrooms)

baby bok choy

pea pods

green cabbage

fresh, wild, Alaskan salmon, cubed

tbs. coconut aminos (or GF tamari)

rice vinegar

dark sesame oil

fish sauce

tbs. arrowroot cornstarch

Learn How To Make Quick and Easy Low Carb Fettuccine Noodles made with Oat Fiber that gives you the perfect blend of the smooth and flavorful Keto Pasta Recipe you have ever dreamed of. With only 3 Ingredients and choices o 2 different ways to make those Best Ever Homemade Keto Noodles that are fully Gluten-Free as well as Grain-Free, there is no need to ever miss your Italian Pasta Evening.

Low Carb Fettuccine Noodles 

(1/4 Cup) Cream Cheese

Eggs

Tbsp Oat Fiber

Salt - Optional

Prepare all of the ingredients and preheat the...

Prepare all of the ingredients and preheat the oven to 150 C or 300F

Add all of the ingredients into your Blender...

Add all of the ingredients into your Blender Jar, be it Magic Bullet or any blender you have at home.

Blend all of the ingredients together until all...

Blend all of the ingredients together until all are fully combined.

Pour onto the Silicone Sheet with edges or...

Pour onto the Silicone Sheet with edges or a baking sheet covered with Parchment Paper.

Using a silicone spatula or any spatula, gently...

Using a silicone spatula or any spatula, gently spread all of the mixtures to cover all of the gaps.

Place into the oven and bake on150 C...

Place into the oven and bake on150 C or 300F for approximately 8 minutes

Once the sheet is baked, place it onto...

Once the sheet is baked, place it onto the fresh parchment paper facing the Silicone sheet down.

Gently peel the silicone sheet or parchment paper...

Gently peel the silicone sheet or parchment paper from the baked Noodles sheet.

You can either use Hand Pasta Roller. You...

You can either use Hand Pasta Roller. You can also cut the sheet with Pizza Roller or roll the whole sheet and cut with a knife.

If you do have a pasta machine, cut...

If you do have a pasta machine, cut the sheet into the size, that fits and prepare the best ever Low Carb Fettuccine Noodles.

https://mediavine-res.cloudinary.com/video/upload/er3upq0gzys6f05vxbeg.mp4

Low Carb Fettuccine Noodles

Keto Macaroni salad is a creamy version of the classic mac salad with shirataki noodles and crisp vegetables dressed in a light mayonnaise dressing. The perfect side dish for your next potluck, BBQ or picnic gathering.

Keto Macaroni Salad

oz keto macaroni noodles

mayonnaise

sour cream

apple cider vinegar

dijon mustard

lemon

½ teaspoon sugar free sweetener

celery

red onion

green bell pepper

grape tomatoes

parsley

Prepare the noodles

Prepare noodles according to the package directions. Let cool.

Mix in a small bowl

In a small bowl, mix together mayonnaise, sour cream, apple cider vinegar, mustard, salt, sweetener, and lemon juice. Set aside.

Finish a large bowl

In a large bowl, add noodles, celery, red onion, bell pepper, tomatoes and parsley. Mix in the dressing. Stir to combine.

https://www.youtube.com/watch?v=gTy-6UnZeNA

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

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

Super low calorie shirataki noodles (made from konjac yam) stir-fried with baby bok choy and tossed in a very simple soy-sesame sauce. 110 calories for the whole batch!

Stir Fry Shirataki Noodles

7-8 oz pack shirataki noodles ((some brand names are Miracle Noodles,

green onion

tsp garlic

½ tbsp toasted sesame oil

soy sauce

light brown sugar

tsp unseasoned rice vinegar (optional)

sesame seeds (optional,

MSG (optional)

Separate the leaves of the baby bok choy and thoroughly clean. Chop into bite sized pieces, separating the white and green portions.  Thinly slice the green onion, separating the whites and greens again.

Set a pan over medium heat. Drain the shirataki noodles into a mesh strainer or colander and thoroughly rinse under cool water. Add the noodles directly to the empty pan and cook, tossing occasionally, until all the water has evaporated, about 5 minutes.

Push the noodles to one side of the pan, and in the other side add the sesame oil, garlic, and the whites of the green onions. Cook, stirring frequently, until fragrant, about 1-2 minutes.

To the pan add the whites of the baby bok choy, soy sauce, brown sugar, and rice vinegar. Mix everything together and cook, stirring frequently, until most of the liquid has evaporated, about 3 minutes. Season with MSG if desired.

Add the greens of the baby bok choy to the pan and cook for one more minute until they are just starting to wilt. Remove from heat and transfer to a plate or bowl. Top with sesame seeds and the green onion greens.

This shirataki noodles stir-fry features bouncy miracle noodles and colorful veggies cooked in a rich, bold stir-fry sauce. It is naturally low carb, healthy, and vegan. A simple meal that is ready in 15 minutes! 

Shirataki Noodles Stir-fry

soy sauce (or tamari/shoyu (use gluten-free ones if needed))

vegetarian oyster sauce ((or regular oyster sauce)*)

cornstarch (optional**)

coconut sugar (or other granulated sweetener)

sesame oil

sriracha (optional)

oz shirataki noodles ((about 2 package))

garlic (minced)

red bell pepper (julienned)

carrot (julienned)

cabbage

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. Set aside and let it dry in the colander until ready to 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.

Next, add in red bell pepper and carrot. Saute for 3-4 minutes, or until they have softened slightly.

Add in cabbage next. Cook for another 2-3 minutes, until veggies are tender.

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.

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!

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Top 9 shirataki noodles recipes from across the web

The most viewed shirataki noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon and Shirataki Noodle Stir-Fr...

Low Carb Fettuccine Noodles

Keto Macaroni Salad

Tofu Shirataki Noodles Stir-Fry Rec...

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Stir Fry Shirataki Noodles

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The most viewed shirataki noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine