📝 About This Recipe
Discover the 'miracle noodle' in this vibrant, gluten-free stir-fry that balances savory umami with a refreshing crunch. Shirataki noodles, made from the konjac yam, are famous for being nearly calorie-free and remarkably adept at absorbing the bold flavors of our homemade tamari-ginger sauce. This dish is a masterclass in texture, combining tender-crisp vegetables and succulent protein for a satisfying meal that feels indulgent yet remarkably light.
🥗 Ingredients
The Noodles
- 16 ounces Shirataki Noodles (2 packs, rinsed thoroughly)
The Protein and Aromatics
- 8 ounces Chicken Breast or Extra Firm Tofu (sliced into thin strips)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 2 tablespoons Toasted Sesame Oil (divided)
The Stir-Fry Sauce
- 3 tablespoons Gluten-Free Tamari (or coconut aminos)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 teaspoon Honey or Maple Syrup (for balance)
- 1 teaspoon Sriracha (optional, for heat)
Vegetables and Garnish
- 1 Red Bell Pepper (julienned)
- 1.5 cups Broccoli Florets (cut into bite-sized pieces)
- 1 large Carrot (shredded or matchstick cut)
- 2 stalks Green Onions (sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Drain the shirataki noodles into a colander and rinse them under cold running water for at least 2 minutes to remove the natural earthy scent of the konjac root.
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2
Bring a medium pot of water to a boil. Drop the rinsed noodles in and par-boil them for 3 minutes. This improves the texture significantly, making them less rubbery.
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3
Drain the noodles again. Place them in a dry, non-stick skillet over medium-high heat (no oil yet). 'Dry fry' the noodles for 5-7 minutes, stirring constantly, until they release steam and start to make a squeaking sound. Set aside.
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4
In a small bowl, whisk together the tamari, rice vinegar, honey, and sriracha until well combined. Set this sauce aside.
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5
Heat 1 tablespoon of sesame oil in a large wok or skillet over high heat until shimmering.
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6
Add your protein (chicken or tofu) in a single layer. Sear without moving for 2 minutes to develop a golden crust, then toss and cook until nearly done.
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7
Add the remaining tablespoon of sesame oil to the pan along with the garlic and ginger. Stir-fry for 30 seconds until fragrant.
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8
Toss in the broccoli, bell peppers, and carrots. Stir-fry for 3-4 minutes. You want them bright and crisp-tender, not mushy.
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9
Add the 'dry-fried' shirataki noodles back into the wok with the vegetables and protein.
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10
Pour the sauce over the entire mixture. Use tongs to toss everything vigorously for 2 minutes, ensuring the noodles are fully coated and the sauce has thickened slightly.
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11
Remove from heat and stir in half of the green onions.
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12
Transfer to warm bowls and garnish with the remaining green onions and toasted sesame seeds.
💡 Chef's Tips
Dry-frying the shirataki noodles is the most critical step; it removes excess moisture so the noodles can actually absorb the sauce. If using tofu, press it for 20 minutes beforehand to ensure it gets a crispy exterior. Cut all your vegetables to a similar size to ensure they cook evenly at the high heat of the wok. Don't skip the par-boiling step, as it neutralizes the alkaline water the noodles are packed in. For an extra flavor boost, add a splash of lime juice just before serving to brighten the tamari sauce.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Riesling or a sparkling lime water. Serve alongside a side of smashed cucumber salad with chili oil for extra heat. Add a soft-boiled egg on top for extra richness and protein. Start the meal with a light miso soup to keep the Japanese-inspired theme. For a crunchy contrast, top with a handful of crushed roasted peanuts or cashews.