Have you tried Shirataki noodles before?
They’re often called “Miracle” noodles or “Zero” noodles because of the fact they contain no calories, fat or carbs! Sounds too good to be true, right?
They’re naturally gluten-free and grain-free, meaning they are also suitable for Paleo diets too.
Suffice to say, they’re often used by people trying to lose weight and make an excellent alternative to wheat or rice-based noodles.
So how does it taste? I had heard mixed reviews about the shirataki noodles and their texture but I found them surprisingly good!
They are definitely more chewy but it’s not at all unpleasant, in fact I enjoyed it.
Coconut aminos do an amazing job at creating a soy sauce flavour without containing any soy and the almond butter could almost be mistaken for peanut butter in this dish, especially when mixed with the rest of the ingredients.
You could also use cashew butter or tahini.
So all in all, you’ve got a healthy, vegan & paleo-friendly (minus the mange tout) dish that is easy to make low carb and keto friendly (by using low carb vegetables) and tastes just like a classic peanut noodle stir fry. Delicious!
Not only is this dish so healthy but it’s SO easy too and can be ready in under 10 minutes! That’s always a good thing.
You simply need to stir fry the veg, add the noodles and the rest of the ingredients to make a sauce.
One pan, minimal washing up, ready in a flash and all for under 200 calories. It’s a dream come true…
This noodle dish is:
- Vegetarian & vegan
- Gluten-free & paleo-friendly
- Easy to make low carb and keto-friendly
- Dairy-free & eggless
- Low calorie (only 190 calories for a very generous serving!)
- One-pan (minimal washing up)
- Ready in under 10 minutes and SO easy to make
📖 Recipe
Shirataki Noodles with Almond Butter Sauce (Vegan + Gluten-free)
A delicious dinner that's easy, healthy and both vegan and gluten-free. Feel free to use whichever veg you wish, to suit your tastes and diet. Mushroom and peppers would also work really well for a low-carb paleo version.
Ingredients
- 1 tbsp mild olive oil or coconut oil
- 2 cloves garlic, minced
- 3 spring onions, diced
- 100 g long-stemmed broccoli
- 1 small carrot, cut into small batons
- ¼ cabbage, shredded
- 1 pack, g Shirataki noodles*
- 1 tbsp almond butter
- 1 or 2 tsp sriracha sauce, depending on how spicy you want it
- 2 tbsp coconut aminos**
Instructions
- Heat the olive oil in a wok or large saucepan on a medium heat and add the garlic and onions. Cook for a couple of minutes until softened, then add the rest of the veg.
- Whilst the vegetables are cooking, prepare your shirataki noodles by emptying them out of the packet and rinsing them well with warm water. Add them in with the vegetables.
- Once everything is just about cooked, add the almond butter, sriracha and coconut aminos. Stir into the vegetables and noodles to create a sauce and warm through.
- Serve and enjoy!
Notes
*You can often find shirataki noodles in health food stores. They are usually called either "zero" or "miracle" noodles. You can also buy them online.
**Coconut aminos can be found in health food stores or online. If you're not avoiding soy, you can use equal amounts of soy sauce or tamari sauce (gluten-free).
Nutrition Information
Yield 1Amount Per Serving Calories 190Carbohydrates 19.3gFiber 7.9gProtein 8.1g
Charlene says
This was a first-time for me re shirataki noodles. This turned out fantastic! I rinsed noodles well, drained, boiled 2-3 minutes and then stir-fried them in dry pan for about 10 minutes to remove all moisture.
I didn’t have the vegetables on hand that you used, but what I did have was really yummy: onions, peppers, garlic, carrots, cauliflower, radish slices, peas, chopped kale. The sauce was great. Added splash of lime at the end. Served salmon on the side. SO glad I found this recipe. Really wanted to like the shirataki noodles so searched for recipe that I thought would sell me. This fit the bill. Thank you.
Michaela says
My question is how does this recipe do with meal prep? I typically make one big serving and ration it out for lunch throughout the week. Would this be okay to put in the fridge for a week or will the noodles get soggy?
Aimee says
Good question… I honestly don’t know. I have a feeling the noodles don’t last too long once cooked and start to go a bit “gummy”. Sorry I can’t help but please let me know if you try it out!
Jarry Maria says
It looks great i would like to share my experience with Miracle Noodles. I have purchased these to replace some of the carbs in my diet and yes i am still enjoying the feel of pasta and rice.
Kate says
I made this tonight. My mother is very suspicious of vegan food but loved it :)
Thank you for a lovely recipe :)
Aimee says
Haha! My dad is the same with vegan food, you have to try and convince him it’s just food that happens to be vegan… Anyway, I’m SO glad to hear she loved it! Thanks Kate :-)
Kinsey says
I am eating this right now as I type (it saves me from choking since I am literally inhaling this!) OMG! THIS IS SO GOOD!!!! I AM MAKING THIS WEEKLY AND EATING IT DAILY LOL!
Aimee says
This made me laugh out loud with a big smile on my face, thank you Kinsey! :D I’m so pleased you enjoyed it as much as I do!