Shirataki noodles are made from the konjac plant, which is ground and then shaped into noodles. They are very low in carbs and calories but high in fibre so will keep you fuller for longer! They can cause stomach upset for some so enjoy in moderation.
Prep Time 5 mins
Cooking Time 10 mins
Prepare the shirataki noodles:
- Drain the noodles, then rinse in a large sieve under tap water for a few minutes.
- Transfer noodles into a pot of boiling water and cook for a few minutes, or follow cooking instructions on packaging.
- Drain noodles.
- Pan fry the noodles (without any oil) on medium heat for a few minutes. This is to remove as much water as possible to enhance the texture of noodles. Keep turning the noodles with tongs and take care not to let them dry out too much. Now the noodles are ready.
Prepare and cook other ingredients:
- Cut broccoli into little florets.
- Steam broccoli for about 5 minutes.
- Cut tofu into small cubes and lightly stir fry with your choice of oil.
Make the sauce:
- Add all ingredients (except water) to a mixing bowl and mix until combined.
- Slowly add water, 1 tbsp at a time, and whisk until creamy and smooth. Add more water if the sauce seems too thick.
- Taste and adjust to your preference.
- Mix the noodles with the sauce and top with tofu and broccoli.
- Shirataki noodles are very low in calories and carbs and have low GI, but have no nutrients, so make sure to pair it with other nutrient-dense ingredients like fresh veggies, some proteins and healthy fats.
- Shirataki noodles can cause stomach upset and indigestion for some people so eat in small portions to begin with and eat them in moderation.
- Soy sauce can be substituted with liquid aminos.
- Substitute tofu with other proteins you like. If you don't have satay tofu, use regular firm tofu. Mushrooms or chicken would pair well with this recipe too.
- You can replace peanut butter with almond butter or other nut/seed butter.