Shirataki Noodles Stir-Fry

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

Shirataki Noodles Stir-Fry

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

Yield: 4 servings

Prep Time: 1 hour

Cook Time: 10 minutes

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.

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