Stir-fried Shirataki Noodles with Prawn and Vegetables
Shiritaki or Konjac Noodles are made from the root of the Konjac plant - an Asian vegetable. Known as a wonder food, they contain hardly any calories, carbs or fat and are bursting with fibre. Our konjac noodles are gluten free, organic, wok ready and suitable for vegetarians. This simple, stir-fry noodle dish is a really healthy option and is easy to rustle up in a matter of minutes.
- 15 mins
- 1-2 Servings
- 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!
- Cook the shirataki noodles according to the instructions on the packaging.
- 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.
- Add shirataki noodles (disentangle before use), then stir fry with the vegetables for 2-3mins.
- 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.
- Combine the ingredients for the fish sauce mixture and pour into the pan. Mix well to coat the noodles with the sauce.
- Garnish with crushed peanuts, coriander leaves, red chilli and a squeeze of lime juice, then serve.