Shirataki Noodles Recipe with Creamy Peanut Sauce
This shirataki noodles recipe is guaranteed winner. The low-carb konjac noodles (miracle noodles!) are tossed in an easy to make and super delicious peanut sauce and all your favorite stir-fried veggies.
If you love peanut sauce and noodles, make sure to also check out our Thai peanut noodle salad with feta peanut dressing and our creamy coconut peanut noodles.
This shirataki noodles recipe was first shared here in 2013. Post updated in 2020.
Why this is our favorite shirataki noodles recipe
Shirataki noodles are strangely wonderful things. They have a similar texture to rice noodles, which is why they work so well in Asian-inspired recipes.
But they are pretty boring all on their own.
What they need is to be wrapped in a flavorful, creamy peanut buttery blanket. AKA: our favorite peanut sauce.
Once they're smothered in sauce you can mix in some stir fried veggies and twirl your fork around the noodles and slurp your way to noodle heaven.
Common questions about shirataki noodles
They are a gelatinous noodle made the underground stem of an Asia plant called the konjac yam. They have minimal flavor, and their texture is little chewy. We find them similar to rice noodles.
You'll find these noodles sold in small, liquid-filled plastic bags. They are always refrigerated and often stocked near the tofu. If your grocery store doesn't carry them, you can buy them online here.
Traditionally eaten in Japan, and sometimes referred to as glucomannan noodles, they are made from konjac yam.
Shirataki noodles come packaged in liquid-filled bags. You'll need to rinse the noodles well before using them in this recipe. Some brands have a more pungent smell than others. (Miracle Noodle is our preference!) Boiling the noodles for one minute will help to remove the funny smell.
Made of 97% water and 3% soluble plant fiber, these noodles have zero calories and no net carbs. But they also don't contain any nutrition, so you'll want to make sure you're eating plenty of protein and veggies with them.
How to make shirataki noodles in peanut sauce
This recipe is one of the easiest noodle recipes here as the noodles don't need to be cooked. Here's how you'll make this recipe:
- Make the peanut sauce by simmering the ingredients for a couple of minutes until the sauce begins to thicken.
- Now rinse the noodles and set them aside to dry.
- Quickly stir fry the veggies then add the noodles and sauce to the pan and mix mix mix. That's it!
Full shirataki noodles recipe in the recipe card below.
Rather than drying the noodles by cooking them in an oil-free pan (as per the package instructions), we drain them well in a colander then use a piece of paper towel to dry them.
Popular Noodle Recipes
- Creamy Coconut Peanut Noodles
- Vegetable Asian Stir Fry Noodles
- Mango Thai Noodle Salad with Sesame Ginger Dressing
- Coconut Curry No Cook Veggie Noodles
This shirataki noodles recipe is a guaranteed winner. The low-carb konjac noodles (miracle noodles!) are tossed in an easy to make and super delicious peanut sauce and all your favorite stir-fried veggies.
- 2 packages angel hair shirataki noodles
- 2 teaspoons cooking oil
- 1 cup chopped broccoli
- 1 cup cherry tomatoes
- 1 carrot, cut into matchsticks
- 1 small onion, chopped
- Green onion and sesame seeds, for garnish
For the peanut sauce
- ½ cup canned light coconut milk
- 4 tablespoons natural peanut butter
- 2 tablespoons soy sauce (gluten-free, if needed)
- 2 tablespoons tomato paste
- 2 tablespoons minced ginger
- 1 tablespoon lime juice (from ½ a lime)
- 1 ½ teaspoons red curry paste (can sub another color)
- 1 teaspoon sriracha
- 3 cloves of garlic, minced
- Begin by making the peanut sauce. Add all the ingredients to a small saucepan and simmer over medium-high heat for 1-2 minutes, or until it begins to thicken.
- Rinse the noodles well under cold running water. Drain them in a colander then use a piece of paper towel to dry them.
- Heat the oil in a large frying pan over medium-high heat. Add the broccoli, tomatoes, carrot, and onion to the pan and cook for 2 minutes, or until the veggies are crisp-tender.
- Add the noodles and sauce to the pan and mix everything together.