Stir Fry Recipe With Shirataki Noodles By Art Smith | Tasting Tab

To learn more about this recipe, read the related story, "The Art of the Matter". 

Recipe adapted from "Art Smith's Healthy Comfort," by Art Smith (HarperOne)

Shirataki Noodles Stir-Fry
4.5 from 2 ratings
Try Art Smith's healthful shirataki noodles stir-fry.
Prep Time
Cook Time
Total time: 1 hour, 10 minutes
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, very finely chopped
  • 2-inch piece ginger, peeled (use the edge of a teaspoon to scrape off the skin) and finely chopped
  • 1 jalapeño pepper--halved, seeded and finely chopped
  • 3 cups roughly chopped broccoli rabe (about ¼ of a large bunch)
  • 4 medium carrots, peeled and grated
  • 4 cups (6 ounces) sliced shiitake mushroom caps
  • ½ cup almond milk
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon Sriracha or other chile sauce
  • Two 8-ounce bags fresh shirataki noodles, rinsed under cold water
  • 2 medium scallions, thinly sliced
  • 2 tablespoons chopped roasted peanuts
  • ¼ cup cilantro leaves
  • 1 lime, quartered
  1. To a large skillet set over medium-high heat, add the oil. Once the oil begins to shimmer, add the garlic, ginger and jalepeño and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
  2. Stir in the broccoli rabe, carrots and mushrooms and cook, stirring occasionally, until the mushrooms are tender, about 7 minutes.
  3. Add the almond milk, soy sauce, Sriracha and shirataki noodles and cook until the noodles are warmed through, about 2 minutes.
  4. Divide the noodles among 4 plates and top with the scallions, peanuts and cilantro. Serve with the lime wedges.
Rate this recipe