Japanese Style Fried Shirataki Noodles

This simple, stir-fry noodle dish is a really healthy option and is easy to rustle up in a matter of minutes. Suitable for vegetarians and vegans.

  • 15 mins
  • Easy
  • Mains
  • 2 Servings


Serves 2

  • 1 pack of 200g Yutaka Organic Konjac Noodles (also called Shirataki noodles)
  • ¼ tsp salt
  • 1 tbsp toasted sesame oil
  • 1 garlic clove, minced
  • ½ Onion, thinly sliced
  • ¼ Carrot, cut into thin strips 
  • ¼ Red pepper, thinly sliced
  • 4 fresh shiitake mushroom, thinly sliced 
  • A handful of baby spinach
  • 1½ tbsp soy sauce
  • 1½ tbsp mirin 
  • Toasted white sesame seeds


  1. Bring water to the boil in a large saucepan. Add a pinch of salt and cook the shirataki noodles in boiling water for 3 minutes. Transfer to a colander drain and cool. Set aside.
  2. Heat the toasted sesame oil in a large frying pan over medium-high heat, fry the garlic, onions, carrot, red pepper and shiitake mushrooms. Stir fry until all the vegetables are coated in oil.
  3. Turn heat to low and add the shirataki noodles, baby spinach, soy sauce and mirin. Gently stir to combine until noodles are seasoned. Top with toasted sesame seeds.

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