Could there ever be a weeknight meal more perfect than stir fry? The super quick, super hard to f’up one-pot dish is as versatile as they come. We love ours loaded with veggies and other clean ingredients. Lately, one of our favorite healthy hacks are shirataki noodles made from konjac yams.
Sure, shirataki noodles are made from veggies, but they’re more noodle-y than anything your spiralizer could crank out. They’re also gluten-free, high in prebiotics, and comprised mostly of water, meaning portion control can be an afterthought.
Learn how to make this classic shirataki stir fry from culinary pro and cookbook author, Pamela Salzman. Pamela’s private clean cooking classes have been a local favorite for years – and now Pamela is offering her private class format online, learn more here!
SHIRATAKI NOODLE AND VEGETABLE STIR-FRY
For the sauce:
2 Tbsp tamari, shoyu or coconut aminos
2 tsp unseasoned rice vinegar
1 Tbsp coconut sugar or cane sugar
2 tsp unsulphured molasses (not blackstrap, unless you like it)
For the stir-fry:
2 packages shirataki noodles, preferably fettuccine-style*
1 Tbsp unrefined coconut oil
2 medium garlic cloves, minced
1 large egg
4 cups lightly blanched broccoli (you can use frozen/defrosted) or other quick-cooking vegetables (e.g. mushrooms or snow peas)
Optional: cilantro, fresh lime juice
Whisk all sauce ingredients together in a small bowl and set aside.
For the noodles:
Bring a medium saucepan of water to a boil. Drain the noodles in a colander and rinse well, about 30-60 seconds. Drop noodles into the boiling water and cook for 2-3 minutes. Drain the noodles and add back to the pot and put over medium heat. Stir around to dry the noodles a bit. The goal is to take the moisture off the noodles so you don’t end up diluting the sauce and so that flavor will actually stick to them.
Heat a wok or a large skillet over medium-high heat. Add the oil and garlic and sauté for 30 seconds. Do not allow the garlic to brown. Crack the egg into the pan and scramble until just cooked – or you can cook the egg in a separate pan, chop it up and add it to the stir-fry at the end.
Turn the heat up to high and add the prepared noodles, broccoli and sauce. Sauté until everything is well-coated with sauce and caramelized. Taste for seasoning and squeeze fresh lime juice on top and garnish with fresh cilantro, if desired. Serve immediately.
*Substitution: Instead of shiritaki noodles, you can use large flat rice noodles, cooked according to the package instructions and drained.
Note: Don’t double a stir-fry and make it in one wok/skillet. If you double the recipe, you must cook it in 2 batches.
I feel like I hopped in a time machine to the Hungry Girl website. She tricked me into trying those noodles and I still want to throw up when I think of them! They smelled awful and taste even worse! It makes me sad that you recommend them. If someone really does like them, hard as that is to believe, more power to them, I guess!
Oh but they are so vile!