Shirataki Noodles Stir-Fry

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
5 from 1 ratings
Try Art Smith's healthful shirataki noodles stir-fry.
Prep Time
Cook Time
Total time: 1.17 hours
  • 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