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.
This was amazing. I changed the recipe slightly. Omitted the cherry tomatoes. Instead of sriacha I used gochujang with a dash of rice wine vinegar, instead of the red curry paste I used a medium curry blend. Instead of the tomato puree I used 3 tblspns of tomato passada. Needed to use what I had in the store cupboard. I bet this will be amazing with the right ingredients.
I made this and my son came out of his room asking if there was enough for him, because it smelled really good, so he wasn’t making his planned post-workout dinner. He liked it being a good meat free meal option I added more coconut milk because it got to thick, so it didn’t have enough pnut flavor. My bad. This leaves so many variation options, adding basil, chicken, shrimp, bean sprouts or water chestnuts.
Would I be able to substitute the coconut milk with something else?
You could use water or stock to thin the sauce – it will still be tasty!
It was a delicious savory and flavorful meal! I served with beyond meat meatballs and they were delicious with the sauce as well.
This was delicious and satisfying!!! I did add shrimp and water chestnuts because I love that crunch. Substituted some vegetables because I didn’t have broccoli. I highly recommend making this!!!!!
I’m in love with this sauce! having this now with leftover roast chicken and sautéed mushrooms instead of tomatoes and broccoli — it’s delicious! Thanks for the great recipe!
This looks so scrumptious!
This looks so good. The recipe is so easy to make yet it tastes so great. The sauce was really nutty flavored and tangy. Keep sharing such amazing recipes.
Made this for dinner tonight and thoroughly enjoyed it. Big hit with my son and husband too. I’ve been trying a lot of noodle alternative recipes because we are big pasta and noodle lovers and this was one of our favorite recipes so far. I added chicken.
Good call on adding chicken!
Hi i was wondering if i could replace the celery with kale?
Absolutely you can!
Is there a gluten free soy sauce? The soy sauce in my cupboard has wheat in it’s ingredients.
Hi Renée,
You can buy gluten free soy sauce that is made without wheat. I’ve seen it for sale in most grocery stores with the rest of the soy sauces. I know for sure that Kikkomen makes a gluten free version, although I’m sure there are many other brands. 🙂
You can buy coconut aminos as well. They are gluten and soy free.
Would this dish be OK cooked fresh and then kept warm in a crock pot for a 1/2-1 hour after it’s done while guests eat apps and then salad at a party? I’m hosting solo and want to be able to entertain without standing over the stove 🙂
Hi Martha,
I haven’t tried it so I can’t say for sure. It might be a safer bet to cook the noodles, prepare the sauce and cut the veggies before your guests come. Then when you’re just about to sit down quickly cook the veggies, warm the sauce and then toss through the noodles. It will take you less than 10 minutes once everything is prepped and ready to go.
Hope you have a great dinner party!
Currently eating this for dinner haha! It’s delicious, and as Erica says it does taste a lot like satay sauce. However it is VERY rich! I think next time I will use half the peanut butter / more tomato or something. But definitely making it again. Thanks!
The sauce came out similar to a peanut satay flavor- I was looking for something a bit more sweet and tangy. A good recipe if thats what your looking for though.
This recipe looks delish! I know the noodles are made from yam flour, but because they also have “tofu” in the name, can you speak as to whether they also contain soy? Couldn’t find that info on their website!
Hi Kate,
The Tofu Shirataki noodles do contain tofu so yes, they do have some soy in them. Regular Shirataki noodles are available too and (as far as I know!) they do not contain any soy.
Hope this helps!
Hey I made something similar to this last night, thanks for the inspiration it was delicious! I had always seen the Tofu Shirataki Noodles in the store but this recipe made me finally try them, I’m so glad I did, they’re awesome!
I also just got through making a version of this. I used pad thai rice noodles instead (it’s what I had on hand). I also added a little broccoli to the veggies, and I fried some tofu on the side which I added at the end. I sprinkled some sesame seeds on top with the cilantro and green onion. PERFECTION!!! My kids and I preferred this to my favorite pad thai recipe (and it’s WAY easier). I’ll be making this again very soon for my hubby, because he loves peanuty pad thai flavor. I cut my veggies up really finely so my one year old could eat them easily and to “hide” the onions so my 4 year old wouldn’t recognize them. So this recipe is child friendly! My first time posting a comment about a food recipe online, so you know I’m not exaggerating. 🙂
I’m so happy your whole family liked this recipe! I actually made a very similar version for my 6 year old nephew the other day and he gobbled it up. Peanut butter is so good, isn’t it?!!