Stir-fried Shirataki Noodles with Prawn and Vegetables



Serves 1-2

1 pack (170g) of Yutaka Shirataki Noodles

1 tbsp groundnut oil

1 clove garlic, finely chopped

10g ginger, finely chopped

50g carrot, cut into matchsticks

50g red pepper, deseeded, and cut into matchsticks

50g tenderstem broccoli, cut into 5cm pieces

1 large egg, beaten

100g beansprouts

For the fish sauce mixture:

1½ tbsp Thai fish sauce

1 tbsp sweet chilli sauce

1 tsp brown sugar

2 tsp lime juice

For the garnish:

20g roasted unsalted peanuts, roughly crushed

10g coriander leaves, roughly chopped

½ red chilli, finely sliced (optional)



Have all the ingredients prepared and ready by the cooker - stir-fries need to be cooked quickly!


1. Cook the shirataki noodles according to the instructions on the packaging.

2. Heat the oil in a large frying pan or wok on high heat. Add the garlic and ginger, then the carrot, red pepper and tenderstem broccoli. Stir fry for few minutes.

3. Add shirataki noodles (disentangle before use), then stir fry with the vegetables for 2-3mins.

4. Push the ingredients to the side of the pan to make space for the egg. Pour the beaten egg into the pan. Stir with a wooden spoon to scramble it. Add the beansprouts to the pan and fry briefly.

5. Combine the ingredients for the fish sauce mixture and pour into the pan. Mix well to coat the noodles with the sauce.

6. Garnish with crushed peanuts, coriander leaves, red chilli and a squeeze of lime juice, then serve.


The recipe is supplied by

Atsuko's Kitchen


This recipe used the following Yutaka products: