spicy ginger stir fry with shirataki noodles

Shira… WHAT!?!? Shirataki Tofu Noodles are a great alternative for those that can’t have gluten or for those that are trying to watch what they eat. Originally developed in Asia, Shirataki Noodles have now made there way around the world.

The roots of the Amorphophallus Konjac plant are where the Shirataki Noodles come from.

Shirataki Noodles have only 21 calories per serving! Compared to regular pasta that comes in at 210 calories! They also have only 3 grams of carbs compared to the 43 carbs from the traditional noodle.

These awesome noodles can be used in pasta dishes, soups, stir fry’s… the list is endless!

Have you ever tried these noodles? What have you used them in?

Spicy Ginger Stir Fry with Shirataki Tofu Noodles:

Yield: 2-3 servings
Preparation and cook time: 45 minutes


  • 1 Rapunzel Vegetable Bouillon (no added salt) dissolved in a little over 1/2 cup water
  • 3 tablespoons Coconut Aminos
  • 1 tablespoons xylitol
  • 1 teaspoon arrowroot powder
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon sesame oil
  • 1 tablespoon peanut oil
  • 1 1/2 tablespoons finely grated or minced ginger
  • 2 cloves finely grated garlic
  • 1/2 – 1 teaspoon crushed red pepper (depending on how hot you want it)
  • 2 cups of frozen vegetable medley (broccoli, carrots, squash…. whatever your heart desires!)
  • 1 cup cooked and shredded chicken
  • 2 packages Spaghetti Shirataki Tofu Noodles
  • 1 tablespoons coconut oil


  • Grab a colander and drain both packages of Shirataki Noodles. Rinse them VERY well and let all the liquid drain out.
  • While the noodles are draining grab a skillet and melt 1 tablespoon coconut oil.
  • Take your Shirataki Noodles in the skillet and dry fry them. This will take about 25 minutes. You want them to look like the thin Chow Mein Noodles and have a tan coloring. (You can do away with this step if you don’t mind the tofu texture. I like this texture better for the stir fry.)

dry fried shirataki noodles

  • Take a pair of tongs and keep moving the noodles around every few minutes. You want to leave it on a medium- medium high setting.
  • In a medium-sized pot boil a little over 1/2 cup of water and dissolve the vegetable bouillon in it.
  • Remove the pot from the heat and add ingredients #2-10.
  • Steam your veggies as directed on the package, drain and add them to the sauce.
  • Add your cooked, chopped chicken and dry fried noodles.
  • Make sure the sauce is completely covering everything and serve!


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