10 Nutritious Recipes To Enjoy Shirataki Noodles


Shirataki noodles are thin Japanese noodles that work well with stir fries and sushi dishes. They’re easy to cook and use, but you can also find yourself out of ideas relatively quickly. It’s time to add some more adventure to your life.

These 10 recipes are all healthy while using the shirataki noodles in ways that you wouldn’t always imagine. Have some fun with your meals again and find a renewed love for healthy eating.

Sesame Shirataki Noodles

Let’s start with something simple but delicious. They’re extremely quick to make. You’re just waiting for the noodles!


  • 6 packs of shirataki noodles
  • ¼ cup of soy sauce
  • 2tbsp sugar
  • 1tbsp garlic, crushed
  • 1tbsp ginger, crushed
  • 2tbsp rice vinegar
  • 3tbsp toasted sesame oil
  • 1/2tsp hot chili oil
  • 2tbsp water
  • ½ cup of carrots, grated
  • ½ cup of bell pepper (color of choice), sliced
  • 6 green onions, chopped




  • Boil some water and add the noodles, cooking for a couple of minutes
  • Now heat a skillet over a high heat and add the drained noodles, cooking for 10 minutes until squeaky and dry
  • Meanwhile, whisk the sauce, sugar, garlic, oils, ginger, and water together in a bowl
  • Add the vegetables to the oil mixture and then add in the noodles
  • Coat fully and season with some sesame seeds.

This is delicious served both warm and cold.

Vegan-Friendly Pad Thai with Shirataki Noodles

This is another vegetarian-friendly meal and is also suitable for a fully vegan lifestyle. IT’s another option that is extremely easy to make.


  • 6 packs of shirataki noodles
  • ½ cup of shallots, chopped thinly
  • 1 green onions bunch, chopped
  • 1/2tsp crushed red pepper
  • 1tbsp garlic, crushed
  • 1tbsp ginger, crushed
  • 1 cup of bean sprouts
  • 6oz of soft tofu
  • 2tbsp cilantro, chopped
  • 2tbsp peanuts, chopped
  • Sriracha, to taste
  • Lime wedges

Ingredients for the Sauce:

  • ¼ cup of wet tamarind
  • 1 cup of boiling water
  • 1 cube of mushroom bouillon
  • ¼ cup of soy sauce, plus 1tbsp
  • ¼ cup of brown sugar
  • 2tbsp sugar
  • 1tbsp peanut butter substitute


  • Prepare your noodles by boiling them in water for a minute and then draining
  • Fry the noodles in a wok over high heat until dry and then put to one side
  • Soak the tamarind in boiling water with the bouillon for 15+ minutes, whisking and mashing now and then
  • Strain the mixture through a fine sieve, squeezing all the liquid out and discarding the seeds and stems
  • Add the soy sauce, sugar, and peanut butter sub to the tamarind, whisking until the sugar dissolves
  • Meanwhile, in a wok, add some non-stick spray or oil over a medium to high heat and throw in the shallots and whites of the green onion
  • Fry the shallots for a couple of minutes and then add the red peppers, spices, and bean sprouts, cooking for another minute
  • Add the noodles and tofu, combining until the tofu breaks up to look like a scrambled egg
  • Add in the rest of the green onions and the sauce, combining fully

Garnish this with the peanuts and cilantro, and serve with the sriracha and lime wedges.

Chicken Pad See Ew

When you want something delicious and weight loss friendly, this is the recipe that you want to try. You can make it gluten-free by selecting the right sauces in the grocery store.


  • 6tbsp dark soy sauce
  • 6tbsp oyster sauce
  • 3tbsp soy sauce
  • 2tbsp white vinegar
  • 2tbsp sugar
  • 6 packets of shirataki noodles
  • 12oz chicken breast, sliced
  • 4 garlic cloves, chopped
  • 1lb broccoli
  • 2 eggs, scrambled


  • In a bowl, whisk all the sauces, vinegar, and sugar together and put to one side
  • Drain the noodles and rinse with hot water, and then place in a wok over high heat until dry and then put to one side
  • Using the same wok, add in the chicken and garlic, cooking until the chicken is almost done and then put with the noodles to one side
  • Place the broccoli into the wok and cook until just wilted, and place the noodles
  • Add in the eggs, scrambling until barely cooked
  • Now add the noodles, and everything else put to one side (including the sauce) into the wok and combine everything.

This is much better when served warm. You can serve with a garnish of cilantro if you’d like.

Kung Pao Shirataki Noodles and Chicken

How about shirataki noodles kung pao style? There’s no need to buy a jar sauce from the grocery store. It’s time to make your healthy version.


  • 1lb chicken breast, cubed
  • 6 packs of shirataki noodles
  • 1tsp oil of choice
  • 8-10 dried red chilies, depending on heat preference
  • 6oz mushrooms, chopped
  • 2 bell peppers (colors of choice) chopped
  • ¼ cup of peanuts
  • 2 green onions, greens only, chopped




Ingredients for the Marinade:

  • 2tbsp soy sauce
  • 1tbsp dry sherry
  • 2tsp corn-starch
  • Ingredients for the sauce
  • ½ cup of chicken broth
  • 6tbsp soy sauce
  • 2tbsp balsamic vinegar
  • 1tbsp sherry
  • 2tbsp sesame oil
  • 1tbsp hoisin sauce
  • 2tbsp sugar
  • 1tbsp cornstarch
  • 2tsp Szechuan peppercorns, ground


  • Combine all the marinade ingredients together in a bowl and then add in the chicken, allowing to sit for 20 minutes
  • Meanwhile, drain the noodles and boil in a pan for a couple of minutes, drain again and then put to one side
  • Whisk all the sauce ingredients together in a bowl and put to one side
  • Using a large wok on a high heat, add in the oil to coat the pan and then add the chilies, frying until brown spots start to appear
  • Add in the mushrooms and peppers, with the marinated chicken (no extra marinade), cooking for about 5 minutes
  • Add in the sauce and peanuts, cooking for another couple of minutes

Garnish the mixture with the green onions and serve while still warm. You’ll need to vent your chicken, as the mixture does become extremely smokey.

Creamy Spinach Shirataki Noodles

Not all the dishes have to be Oriental in nature. There are some that have a more Mediterranean feel but substitute normal pasta for the shirataki noodles. Here’s a look at one delicious dish that you need to try right now.


  • 1 garlic head
  • Oil of choice
  • 1 cauliflower head, chopped into florets
  • ½ cup of broth
  • ½ cup of milk
  • 2tbsp nutritional yeast
  • 1tsp powdered onion
  • 1 pinch of nutmeg
  • 1 pinch of cayenne pepper
  • 6 packs of shirataki noodles (if you can find spinach shirataki noodles that are even better)
  • 1 pack of frozen spinach
  • ½ onion, chopped
  • 12oz mushrooms, chopped
  • 1 cup of frozen peas


  • Preheat the oven to 450F
  • Drizzle the garlic with some oil and wrap in foil, cooking for 30 minutes
  • In a pot, add some salted water and bring to the boil, then add in the cauliflower florets and cook for about 10 minutes
  • Remove the cauliflower and place in a blender, adding in the broth, milk, yeast, and spices
  • Remove the garlic from the onion and allow to cook and then squeeze the cloves into the blender
  • Puree the garlic-cauliflower mixture until smooth
  • Prepare the noodles by boiling in water for a couple of minutes and then place in a wok on a high heat, cooking until dry and setting aside
  • Place the spinach into a microwave-safe contain and blast for 4 minutes until thawed; alternatively, allow to defrost alone
  • Squeeze the liquid from the spinach and discard, putting the spinach to one side
  • Spray a pot with oil and add in the mushrooms and onions, cooking for 5-8 minutes
  • Season with some salt and pepper and then cook until the water evaporates
  • Add in the cauliflower sauce, with the noodles, spinach, and peas and cook until thoroughly heated

You can make the sauce the day before if you’d like. This is delicious for a dinner party as something a little unique. Your friends will all ask for the recipe.

Shirataki Stir Fry

Of course, a stir-fry must be included in the list. You’re probably used to using jarred sauces, which is where this one is a little different. Enjoy a healthier stir fry.


  • 2 packs of shirataki noodles
  • 1 chicken breast
  • 1 piece of ginger
  • 3 garlic cloves, crushed
  • 4 shallots, chopped
  • 1-2 red chilies to taste, sliced
  • Half of a red, yellow, and orange bell pepper, sliced
  • 4 shiitake mushrooms, chopped
  • 1tbsp sake
  • 1tbsp soy sauce
  • 1tsp dark soy sauce
  • 1tbsp peanut oil
  • Sliced green onions and sesame oil for garnishing and serving

Ingredients for the Marinade:

  • 1tsp soy sauce
  • 1tsp sake
  • 1/2tsp coconut sugar
  • Ground pepper, to taste
  • 1tsp cornstarch
  • 1tsp peanut oil


  • Prepare the noodles by rinsing and boiling water for a couple of minutes, allowing too dry while preparing the rest
  • Coat the chicken in some baking soda and allow to sit for 15 minutes, before thoroughly rinsing and patting dry
  • Put all the marinade ingredients together in a bowl
  • Slice up the chicken into strips and marinade for 15 minutes
  • Prepare the rest of the ingredients to get ready for the 3 batches of frying
  • Over a medium to high heat, heat a wok and had half a tbsp. of oil
  • Add in half the shallots and ginger to the oil, until it starts to brown
  • Add in half the garlic and chilies and fry for another minute
  • Add all the chicken, followed by the sake, cooking for a couple of minutes (there may be some pink, which is fine for now)
  • Remove the chicken and set aside
  • Wipe down the wok and the reheat with the rest of the oil
  • Add in the rest of the vegetables along with the mushrooms and peppers, cooking for a minute
  • Add the noodles and two soy sauces, frying for another couple of minutes
  • Put the chicken back in and cook until the chicken is fully done

Serve while still hot with a garnish of green onions and sesame oil. If you’re allergic to peanut oil, sesame oil is a good alternative for an Oriental taste.

Shirataki Sesame Noodles

Let’s go for another very simple dish after a couple of time-consuming ones. This is excellent for the nights that you want a dinner as soon as you get in from work.


  • 1 courgette, halved and sliced
  • 1 packet of shirataki noodles
  • 1tbsp peanut butter
  • 1tsp sesame oil
  • 1tbsp soy sauce
  • 3/4tsp red pepper flakes
  • 1tsp sesame seeds, toasted
  • 1-2 green onions, sliced


  • Heat a bit of oil in a skillet over a medium to high heat
  • In a bowl, whisk the peanut butter with the red pepper flakes, soy, and sesame oil and put to one side
  • Put the courgette in the skillet and fry until tender
  • Add in the noodles and cook until hot
  • Reduce the heat and then add in the peanut butter mix, cooking until the sauce bubbles a little
  • Transfer into a bowl and top with the sesame seeds and green onions

You can use tofu in this meal if you would like to add a vegan protein option. You can also use chicken breast or salmon if you want to add a non-vegan or non-vegetarian option.

Pad Thai Style Miracle Noodles

Shirataki noodles are also sometimes referred to as the brand name Miracle noodles. You can use a different brand if you would prefer.


  • 2tbsp oil of choice
  • 2 packs of Miracle noodles
  • ½ onion, chopped
  • 1 cup of broccoli florets
  • ½ red bell pepper, chopped
  • 1tsp ginger/garlic paste
  • ½ cup of tofu (or chicken breast/pork if you would prefer)
  • 2 eggs (remove if you want a vegan option)
  • 1/2tsp red pepper flakes

Ingredients for the Sauce:

  • 1/3 cup of coconut milk
  • 3tbsp peanut butter (or substitute)
  • 2tbsp tamarind paste
  • 1tbsp soy sauce
  • 1/2tbsp rice vinegar
  • 1/2 tbsp. sesame oil
  • 1tbsp lemon juice
  • 2tsp sugar substitute
  • 1/2tsp cumin, dried
  • 1/2tsp coriander, dried
  • 1/2tbsp Sriracha sauce, or to taste
  • 1/2tsp red pepper flakes

For Garnishing:

  • Green onions, sliced
  • Peanuts, crushed
  • Lime wedges


  • Prepare your noodles as according to the packet instructions
  • Whisk all the sauce ingredients together and then put to one side
  • In a wok, heat the oil and then add half tsp of red pepper flakes and the onion, cooking until slightly brown
  • Add in the ginger/garlic paste and fry until it no longer smells raw
  • Add in the tofu/chicken, cooking until brown
  • Add in the eggs and scramble and then add the broccoli and red bell pepper
  • Season with salt to taste and cook until the veggies are still a little crisp
  • Add in the noodles and pour in the sauce, allowing the noodles to absorb the sauce

Garnish with the ingredients listed above and serve while still warm. This is the perfect dish when serving guests and your kids will love the taste of a Chinese takeout without the unhealthy elements.

Sukiyaki Shirataki Noodles

This quick recipe is suitable for one to two people, compared to all the rest that serve a whole household. It’s perfect to create for lunch, as it can be put in the fridge and stored for later.


  • 1 carrot, chopped into sticks
  • 1 courgette, chopped into sticks
  • Handful of edamame beans, podded
  • 1 pack of shirataki noodles
  • 250ml super dashi (2tsp dashi granules dissolved in a liter of water)
  • ¼ cup of soy sauce
  • 40ml of mirin
  • 3/4tbsp sake
  • 1tbsp sugar


  • Combine the super dashi with the soy sauce, sake, mirin, and sugar in a saucepan and allow to boil; remove from the heat and put to one side
  • Heat some oil in a wok and then add the carrots, cooking for a minute
  • Add in the courgette, cooking for another minute
  • Remove the vegetables and put the sauce in the wok with the noodles, cooking until the sauce is fully absorbed
  • Add the vegetables back in with the edamame and stir through completely

Serve with a garnish of sesame seeds over the top to finish the oriental feel.

Shirataki Noodle Spice Salad

It’s time to do something that is extremely easy to cart around with you. This will be the recipe you use to take on a picnic with you.


  • 1 pack of shirataki noodles
  • 50g cooked ham, chopped
  • 1/3 of a cucumber, deseeded and chopped
  • 1 small carrot, chopped
  • 6 cherry tomatoes, halved

Ingredients for the Sauce:

  • 4tbsp soy sauce
  • 2tbsp rice vinegar
  • 1/2tbsp sesame oil
  • 3/4tbsp mirin
  • 1/3tsp Karachi powder
  • Pinch of black sesame seeds
  • 1/2tsp chili paste, or to taste


  • Mix the sauce ingredients together in a bowl with a folk, testing the spiciness to match your tastes
  • Rinse the noodles and then boil in water for a couple of minutes
  • Drain the noodles and allow to cool, before chopping them into smaller, bite-sized strips
  • In a salad bowl, mix the vegetables and sauce together, coating fully

Put everything together in your portable bowl so you can take it all to work with you.

Which Shirataki Noodle Recipe Will You Try First?

There’s a range of options available to you right now. Which one will you try out first? Tell us your favorite recipe in the comments below.

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