Fried shirataki noodles with peanut sauce are a delicious Asian noodle dish that is uncomplicated to prepare, full of good vitamins and nutrients, and low carb to boot. Shirataki noodles are not only suitable for Asian dishes. They are equally perfect for a lighter, gluten-free and low-carb version of your favorite pasta dish. A true winner that saves calories without sacrificing eating pleasure.
What are shirataki noodles?
Shirataki noodles have been known in Japanese cuisine for centuries. In our countries, they are becoming more and more popular: They are easy to prepare, but contain hardly any calories and carbohydrates and also no gluten and fat. Instead, they contain fiber, which supports your digestion and helps you lose weight.
Shirataki noodles are also known as konjac noodles. The main ingredient of shirataki noodles is konjac flour. It is obtained from the konjac root, which grows in the tropics and subtropics. Konjac flour consists almost entirely of glucomannan. This water-soluble fiber can bind a lot of water to itself. Therefore, you will soon feel full. In short, it does not only satisfy relatively quickly, but also for a long time.
Shirataki noodles have little flavor of their own, but can perfectly absorb flavors of your sauce and seasonings. You can not only pair them with classic stir-fry ingredients, but with any of your favorite sauces. They go equally well with your favorite pasta recipe. With the great advantage of being low-carb.
Attention, please – and two tasty proposals
You might prepare the Asian dish shirataki noodles with peanut sauce or prefer an Italian recipe. Please make sure to pay attention to the following: After opening the package, you must drain its water and rinse the noodles well under running water! This step is equally easy as important to get your perfect dish.
I have two recipe suggestions for you to prepare shirataki noodles in Italian style. How about tasty penne with vegan cashew mushroom sauce or spaghetti with a stinging nettle tomato sauce? This recipe can easily be done with baby spinach instead of stinging nettle.
Naturally, you can take your favorite recipe for your vegan shirataki pasta sauce and enjoy your pasta dish in a lighter, low-carb version!
Fried Shirataki Noodles With Peanutsauce – vegan
Equipment
- cutting board and knife
- wok pan or large frying pan
Ingredients
- 2 Tbsp coconut oil
- 200 g Tofu
- 1 Tbsp Tamari/soy sauce, mix with 2 Tbsp of water
- 120 g carrots
- 80 g leek
- 150 g shiitake mushrooms
- 400 g Shirataki spaghetti noodles
- 2 Tbsp peanut butter
- 1 lime
- 6 Tbsp water
- 2 pinches of chili powder
- salt & pepper
- ½ bunch of fresh coriander/cilantro
Instructions
- Cut the tofu into cubes of about 1 cm. Cut the carrots into sticks, the leek into rings and the shiitake into strips.
- Heat the coconut oil in a wok or large frying pan. Fry the tofu cubes for approx. 7 min. until crispy brown. Then deglaze with the soy sauce-water mixture and let the liquid evaporate. Remove the tofu cubes from the pan and set them aside.
- Fry the carrot sticks, leek rings and shiitake strips in the remaining oil in the pan for 5-10 minutes. In between, stir again and again.
- Mix or briefly blend the peanut puree with the water, the freshly squeezed juice of one lime and the chili powder.
- Put the shirataki noodles in a sieve and wash them under running warm water. Then add to the wok and fry for 2 minutes. Then add the peanut sauce and fry briefly.
- Season to taste with salt and pepper and sprinkle with freshly chopped coriander green before serving.
Notes
The noodles are made from the flour of the konjac root. Because they consist of 97% water and 3% of a water-soluble dietary fiber called glucomannan, they only add up to 8 kcal per 100 grams.
They look almost the same, but they are not identical. Glass noodles are made of mungo, or soy starch, shirataki noodles are made of konjac flour.
Konjac noodles is another name for shirataki noodles. The main ingredient of konjac, or shirataki noodles, is the konjac root.
My son’s friend was over. He’d never had tofu or shirataki noodles before. He declared he loved it and ate heartily. The whole family enjoyed it. I added small broccoli florets because I imagined they would hold the peanut sauce delectably– and they did!