Shirataki Veggie Stir Fry


Don’t get me wrong, noodles are delicious. Spaghetti, Tortellini, Pad Thai, the possibilities are endless–until you want to eat healthy, watch your carbs and maybe even go gluten-free. Then its bye-bye yummy carbs, rich sauces and Lady and The Tramp noodle slurping.


Fortunately, your love of all things noodle-y doesn’t have to go away. Let me introduce you to my friends Shirataki Noodles. The low carb, gluten-free, tofu (and/or rice) cousin of your favorite pasta. One package of noodles is 20 calories, 6 carbs, certified gluten-free and GMO free. (insert emoji hands)


I like using Shirataki noodles when I make spaghetti & meatballs, Asian stir fry and in vegetable spring rolls. Because they have a very mild flavor, it’s easy to add them to whatever noodle dish you like. They also come in a variety of thicknesses, like angel hair, spaghetti and fettuccine.

Shirataki Veggie Stir Fry


Serves: 1

Time: 15 minutes


1 package of shirataki noodles

4 baby carrots, thinly sliced

4 stalks of asparagus, cut into 1 inch pieces

1/4 cup edamame

1/2 cup roasted eggplant, thinly sliced

2 mushrooms, thinly sliced

1 tbsp roasted peanuts

1 tbsp gluten-free soy sauce

salt & pepper

Olive oil for cooking


  1. In a sauce pan, add a bit of olive oil and carrots. Let it cook for a minute then add the rest of the vegetables.
  2. Rinse and strain the shirataki noodles and set aside.
  3. After the veggies cook for about 5 minutes, add the noodles and stir together for another 5 minutes.
  4. Top with salt, pepper and peanuts.
  5. Eat!



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