Shirataki Noodles Recipe with Creamy Peanut Sauce
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This shirataki noodles recipe is a guaranteed winner. The konjac noodles (miracle noodles!) are tossed in an easy-to-make and super delicious peanut sauce, along with all your favorite stir-fried veggies.
Shirataki noodles are strange but wonderful things. They have a texture similar to rice noodles, which makes them perfect for Asian-inspired dishes — but on their own, they’re pretty bland.
What they really need is to be wrapped in a flavorful, creamy peanut-butter blanket (aka my favorite peanut sauce). Once they’re smothered in sauce, I toss in some stir-fried veggies, twirl my fork around the noodles, and happily slurp my way to noodle heaven.
Recipe FAQs
What are 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.
Where can I buy shirataki 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.
What are shitataki noodles made of?
Traditionally eaten in Japan, and sometimes referred to as glucomannan noodles, they are made from konjac yam.
How do I cook shirataki noodles?
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!) Boil the noodles for one minute to remove the funny smell.
Quick Tip
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.
Shirataki Noodles Recipe with a Peanut Sauce
Ingredients
- 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)
The Peanut Sauce
- ½ cup canned light coconut milk
- 4 tablespoons natural peanut butter
- 2 tablespoons soy sauce
- 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 garlic (minced)
Instructions
- 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.½ cup canned light coconut milk, 4 tablespoons natural peanut butter, 2 tablespoons soy sauce, 2 tablespoons tomato paste, 2 tablespoons minced ginger, 1 tablespoon lime juice, 1 ½ teaspoons red curry paste, 1 teaspoon sriracha, 3 cloves garlic
- Rinse the noodles well under cold running water. Drain them in a colander then use a piece of paper towel to dry them.2 packages angel hair shirataki noodles
- 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.2 teaspoons cooking oil, 1 cup chopped broccoli, 1 cup cherry tomatoes, 1 carrot, 1 small onion
- Add the noodles and sauce to the pan and mix everything together.Green onion and sesame seeds
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
So good! Used gochujang AND sriracha since I like it spicy. Added calabrian peppers as well. Added cilantro and tofu at the end. So good as is. The peanut sauce is versatile and can be adjusted to taste.
This recipe is out of this world! I just made it for the first time the other night, omitted tomatoes and added chicken. It was sooo good, I made it again tonight with beef instead of chicken. I’m officially in a food coma but I had to post a review before I re enter my bubble of yum!
This was delicious!
A delicious and easy recipe! Great to try shirataki noodles for the first time. Will definitely make again!
Hi. May I know if the peanut butter you used is unsweetened?
We only ever use natural peanut butter – just peanuts and salt. 🙂