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Chef Chris Cho making Shirataki Noodle Stir Fry — This is how you make Shirataki Noodle Stir Fry!

This Shirataki Noodle Stir Fry is a medley of chunky chicken, crunchy veggies, and an Asian-style stir-fry sauce that’s super healthy but won’t make you feel like you’re on a diet!

Shirataki Noodles are gaining popularity as a great low-calorie alternative to regular noodles. It’s also called miracle noodles, because what do you mean I get a hefty serving for only 20 calories?!

Because I am personally going through my own fitness and health journey, part of my strategy is to volume-eat using low-calorie ingredients like shirataki noodles, bean sprouts, and chicken breast to help keep me full for longer. This has been a great tool to satisfy my Asian food cravings while maintaining my deficit.

Honestly, I don’t like how it tastes and smells, but I figured that preparing it properly and stir-frying it with my favorite seasoning makes it oh-so-delicious! I love noodles, and I literally can’t give it up even when I’m on a diet! Lol!

This Stir-Fried Shirataki Noodles is super quick and easy to prepare, highly customizable to your liking, and packed with so much nutrients and flavor—it will surely satisfy your noodle cravings. If you’re on a diet, you should definitely give this a try.

What are Shirataki Noodles?

Shirataki noodles, also known as “miracle noodles” and “konjac noodles,” are made from the konjac plant commonly found in Japan. It is a soluble fiber, which means the body cannot easily digest them, making it low in calories. It is also low-carb, gluten-free, cholesterol-free, and vegan-friendly.

Some key characteristics of Shirataki Noodles include:

Texture: Chewy, a bit rubbery, but barely noticeable when mixed with other ingredients.
Taste: Neutral, so it becomes a great vessel for any sauce or soup you cook it with. This makes dieting not feel restrictive, as I can play around with it using my favorite flavors.

One thing to note is that it is encased in plastic packaging that contains a soaking liquid to preserve it. It may smell funky when you open them, but this will go away once the noodles are washed and boiled.

If you’re on a diet, this is a good alternative to noodles. Although, consume this in moderation. In Asia, this is usually used in hotpots, but it’s also great with stir-fries like this or salad like Shirataki Noodle Kani Salad.

Ingredients You’ll Need

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Shirataki Noodles – I’ve seen two types of these noodles in the store. One is like firm glass noodles, and another is like white angel hair pasta; either works for this recipe! You can find them in any supermarket, but it is usually cheaper in Asian groceries.
Garlic and Scallions – These are the aromatics that will make noodles fragrant and flavorful.
Cooked Chicken Breast – You can use your meal prepped, leftover, or rotisserie chicken. You can also use other cuts according to your preference.
Soy Sauce, Fish Sauce, and Oyster Sauce – These are the trifecta of savory and umami-filled seasonings to make the noodles super flavorful. No need to use salt for these noodles!
Sesame Oil – This will complement the sauces above and make the noodles nuttier and more aromatic.
Mung Bean Sprouts – I used this to add volume, nutrients, and crunch to the noodles.
Chili Flakes, Sriracha, or Tabasco – Optional, but drizzle some after serving for a spicy kick!

Variations

Protein Options: You can essentially use any fresh or leftover meat you have for this recipe—ground meat, thinly sliced pork or beef, steak, shrimp, tofu, etc. They all work well!
Veggie Options: Use this dish to clean up your fridge because you can also mix in broccoli, carrots, peppers, bokchoy, cabbage, or spinach with the noodles. Although you may need to stir-fry them first and adjust the sauce quantity to balance the flavor.
Turn this into Pad Thai: Level up the dish and turn this into pad-thai inspired by adding some tamarind sauce, lemon, and cilantro.

How to Make Stir-Fried Shirataki Noodles?

Prepare the noodles: Remove the noodles from the packaging, drain, and par boil it for 2-3 minutes. Drain, rinse, and set aside.

Prepare the ingredients: Chop the garlic, scallions, and chicken.

Sauté the ingredients: Place the pan on high heat, sauté the scallions until fragrant, then add the chicken and noodles.

Season the noodles: Add garlic, soy sauce, fish sauce, oyster sauce, and sesame oil on top of the noodles, then lightly toss them until everything is sauced up.

Add the bean sprouts: Add the bean sprouts, place them below the noodles, and cover for 1-2 minutes to let them steam and wilt.

Toss to mix well the Shirataki Noodle Stir Fry

Mix the noodles well: Toss the noodles carefully to incorporate the meat and veggies into them. Do note that the noodles are a bit sticky, so you have you have patience. Serve hot and enjoy!

Serving and Storage

These Stir-Fried Shirataki Noodles are already filled with protein and vegetables so they are great and filling on their own, but if you are serving this to your family, they can also be paired with dumplings or jeon like crabcakes, shrimp pancake, or mini beef patties.

For any leftovers, store them in the fridge for up to 3 days, but I do recommend consuming them right away, as the texture might change the longer it stays in the fridge. Toss for a few minutes over medium heat until warm.

Other diet-friendly recipes you might like:

Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!

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