Easy Veggie Shirataki Noodle Stir-Fry (Japchae-Style)
A quick and easy vegan shirataki noodle stir-fry inspired by Korean japchae — low-carb, gluten-free, and ready in just 25 minutes! The perfect healthy alternative to traditional noodles.
Ingredients
- 360 grams shirataki noodles
- 1 ⅓ tablespoon extra virgin olive oil
- 4-5 white button mushrooms (sliced)
- pinch sea salt
- 2 cloves garlic (sliced)
- 1 stalk green onion (green & white separated, thinly sliced)
- 1 teaspoon ginger (finely chopped)
- 2 medium carrots (130 grams)
- 180 grams spinach (6 cups, cut shorter)
- 2 teaspoon tamari (sub coconut aminos for lower carb)
- 2 teaspoon gluten-free dark soy sauce (omit for lower carb)
- ¼ teaspoon sea salt
- ½ teaspoon ground white pepper
- 1 teaspoon sesame oil
- pinch white sesame seeds
- chili sauce (optional for serving)
Instructions
- 1
Rinse the shirataki noodles with cold water. Drain well and set aside.
- 2
Heat a tablespoon of olive oil in a frying pan over medium heat. Add the mushrooms and stir-fry until soft, then season with a pinch of salt. Transfer to a small bowl and set aside. Add a teaspoon of olive oil and sauté the garlic, white part of the green onion, and ginger until fragrant. Add the carrots and stir-fry until soft, about 2–3 minutes. Add the spinach and stir-fry until it starts to wilt but is still slightly firm.
- 3
Push everything to one side of the pan. Add the shirataki noodles and stir-fry for about 30 seconds, then stir in the tamari, dark soy sauce, sea salt, and white pepper. Use chopsticks to lift and mix everything until the noodles are evenly colored and most of the liquid has evaporated. Taste and adjust seasoning if needed. Stir in the sesame oil and turn off the heat.
- 4
Garnish with the green part of the green onion and white sesame seeds. Serve with chili sauce if you like.