Cook time: 15 minutes
Ingredients
2 packs of Shirataki noodles
1 tablespoon vegetable oil
2 cloves garlic minced
1 small onion, thinly sliced
1 bell pepper, thinly sliced
1 carrot, julienned
1 cup broccoli florets
1 cup sliced mushrooms
2 tablespoons soy sauce
1 tablespoon oyster sauce (Optional)
1 tablespoon sesame oil
Salt and pepper, to taste
Directions
Open the packs of Shirataki noodles and drain them in a colander. Rinse the noodles under cold water for a few minutes to remove any odour. Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Add the sliced onion, bell pepper, carrot, broccoli florets, and sliced mushrooms to the skillet.
Stir fry for about 5-7 minutes until the vegetables are tender and crisp. Fill a pot with water and bring it to a boil. Add the noodles to the boiling water and cook for 2-3 minutes. Drain the noodles and rinse them under cold water again.
Add the cooked shirataki noodles to the skillet with the stir-fried vegetables. Mix the soy sauce, oyster sauce (if using), sesame oil, salt, and pepper in a small bowl. Pour the sauce over the noodles and vegetables into the skillet. Toss everything together to ensure the sauce distributes evenly. Continue stir-frying for 2-3 minutes until the noodles and vegetables heat thoroughly.
Remove the skillet from the heat and let it cool down for a few minutes.
Serve the Shirataki noodles stir-fried as a main dish or a side dish alongside your favourite protein.
Jennifer M. Williams | Editor-in-Chief
