Veggie Shirataki Noodle Stir-Fry (Japchae)

This vegan savory shirataki noodle stir-fry is easy and tasty. A perfect low-carb and gluten-free alternative for traditional pasta and noodles!

Eating low-carb is not only to lose weight, but improve our health. I’m recently following a low-carb vegetarian diet (dairy-free) for health reasons. It’s also a way to prepare and adapt a keto diet. I’m not a nutrition specialist so I’m not going to explain theories or give advice here, but if you’re interested in my low-carb meal ideas, I sincerely encourage you to follow my instagram account for more updates!

WHAT IS SHIRATAKI NOODLE?

Shirataki noodle (miracle noodle) comes from Japan. It is a kind of noodle made with glucomannan, which is fiber from the root of a plant called konjac yam, so shirataki noodles are also called konjac noodles. Konjac is a plant from the same genus family as taro and yam, but most of its carbs are non-digestible.

Inside shirataki noodles, 97% is water and 3% is soluble fiber so they are a perfect low-carb/keto, low-calorie as well as gluten-free substitution for wheat noodles or pasta.

The word ‘Shirataki’ (白滝, しらたき) means ‘white waterfall’ in Japanese. I guess some of you may have made jelly using konjac (glucomannan) powder because it is a plant-based ingredient. It can also be used as a thickening agent like arrowroot starch and cornstarch in a keto diet. Now you can imagine how the appearance and texture of shirataki noodle is - translucent, stretchy and bouncy.

QUICK MEAL WITH SHIRATAKI NOODLES

Shirataki noodles are normally packed with water so they are kept soft. You do not need to cook them separately like traditional stir-fried noodles. It takes you only 15 minutes cooking time (or even less). From sautéing to stir frying, they all happen in the same pan. A fuss-free and delicious meal!

WHY I USE SHIRATAKI NOODLES TO MAKE JAPCHAE?

First thing first is I love Japchae very much! Japchae (잡채) is a delicious classic Korean dishes made with glass noodles, various veggies and meat (we will omit it in this vegan recipe). Glass noodles are also a kind of chewy and springy noodles. However, the main ingredient of glass noodles, sweet potato starch is so high in carbs. With similar texture, shirataki noodles become a great alternative to reduce carb intake!

Another reason is that, shirataki noodles are gluten-free! Unlike ordinary gluten-free noodles, the texture of shirataki noodles is so firm and bouncy that makes it great for stir-frying. So shirataki noodles are an amazing choice for people with allergies too!

HOW TO MAKE SHIRATAKI NOODLE STIR-FRY

Rinse shirataki noodles with cold water. Drain well and set aside.

Heat a tablespoon olive oil in a frying pan over medium heat. Add mushrooms to stir fry until they become soft, then season with a pinch of salt. Transfer them to a small bowl and set aside.

Add a teaspoon of olive oil to sauté garlic, green onion white and ginger until fragrant, then add carrots to stir fry until soft, for about 2-3 minutes.

Add spinach to stir fry until it starts to soften but not tender. Push every to one side of the pan and add shirataki noodles to stir fry for about 30 seconds.

Stir in tamari, gluten-free dark soy sauce, sea salt and white pepper. Use chopsticks to keep lifting and mixing everything until the noodles are evenly colored and most liquid in the pan is evaporated. Taste and add more seasoning if necessary. Stir in sesame oil and turn off the heat. Garnish with green part of green onion and white sesame seeds. Serve with chili sauce if you prefer.

NUTRITION INFORMATION

Note: Net carb count excludes fiber, erythritol, and allulose, as they do not affect blood sugar in most people. The numbers are calculated by ourselves manually and the information is just for your reference. The figures may vary depending on the brand of the ingredients, so feel free to make your own calculations.

*Total serving in this recipe: 2 *Net carb per serving: 7g

MORE ASIAN-STYLE/HONG KONG-STYLE RECIPES

• Gluten-free Vegan Rainbow Crispy Pan Fried Dumplings

• HK x Viet-style Rice Paper Spring Rolls

• Vegan Kimchi Turnip Cakes

• Gluten-free Pan-fried Veggie Buns

• Hong Kong-style Vegan Chow Fun

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Veggie Shirataki Noodle Stir-Fry (Japchae)

This vegan savory shirataki noodle stir-fry is easy and tasty. A perfect low-carb and gluten-free alternative for traditional pasta and noodles!

• 360 grams shirataki noodles

• 1 1/3 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)

• 1/4 teaspoon sea salt

• 1/2 teaspoon ground white pepper

• 1 teaspoon sesame oil

• pinch white sesame seeds

• chili sauce (optional for serving)

Rinse shirataki noodles with cold water. Drain well and set aside.

Heat a tablespoon olive oil in a frying pan over medium heat. Add mushrooms to stir fry until they become soft, then season with a pinch of salt. Transfer them to a small bowl and set aside. Add a teaspoon of olive oil to sauté garlic, white part of green onion and ginger until fragrant, then add carrots to stir fry until soft, for about 2-3 minutes. Add spinach to stir fry until it starts to soften but not tender.

Push every to one side of the pan and add shirataki noodles to stir fry for about 30 seconds, then stir in tamari, gluten-free dark soy sauce, sea salt and white pepper. Use chopsticks to keep lifting and mixing everything until the noodles are evenly colored and most liquid in the pan is evaporated. Taste and add more seasoning if necessary. Stir in sesame oil and turn off the heat.

Garnish with green part of green onion and white sesame seeds. Serve with chili sauce if you prefer.

	Main CourseAsian, Japanese, Koreandinner, easy, Gluten-free, Low-carb, lunch, noodles, Savory, stir-fry, Vegan