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
Nina says
Looks delicious. I an counting calories and I wonder hos many calories it is? It seems to be more than 190.
Grateful for answer.
Aimee says
Hi Nina, the noodles are calorie free so its a very low-cal recipe. You can double check for yourself on a site like MyFitnessPal, if you like.
Casey says
Actually Nina is correct. There is 120 calories in 1 tables of olive mild oil/coconut oil, and 100 calories in 1 tables of almond butter(this is assuming they are weighed out correctly!) so thats over 200 calories in just those 2 items, not taking the rest of the ingredients into account.
Cheryl says
Shirataki Noodles are made from tofu. Miracle Noodles and Miracle Rice are made from the root of the konjac plant. There’s a big difference between the two. Just thought I’d share. Great recipe, I used Shirataki Noodles.
Sara says
Other way around. And it looks like the tofu noodles still have konjac in them.
jan rose says
you mention soy sauce in the notes but i didnt see that in the recipe?
Beverlee Groff says
coconut aminos
Kat says
Love the recipe, absolutely one of the best dishes I’ve cooked during my current diet, I’m just a bit confused by the number of calories stated. I dont doubt there being around 200 calories in the dish but olive oil/coconut oil alone is about 120-130 per tbsp , while almond butter would be about 90 on it’s own for a tablespoon and 20 for the noodles…which is about 230cal not counting the vegetables. So I was just wondering how you came about the 190cal. Still in love with the dish, just counting calories on my diet so I want to be mindful.
Jennifer Smith says
I have never been so sick before. My tummy is swollen, I cannot throw up or anything else. There needs to be a warning about the amount of fibre in the noodles having the potential to make you sick. It feels like I ate a basketball.
Heather says
Sorry, but in general it sounds like your diet is all over the place; unstable, which would be the real source of the discomfort cause.
I consume a low carb diet, and every time I consume more carbs then normal, that’s when I experience the symptoms you described.
For me high fiber has nothing to do with that. Fiber in general just goes right through you (which is why you subtract it from the carbs) instead it’s the increased carbs in general that messes with me.
However, these noodles do not bother me and give me those symptoms. Actually, I feel better after eating these noodles then when I consume “regular” flour pasta.