Keto Shirataki Noodles Stir Fry Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g shirataki noodles (2 packages)</li><li class="ingredients-single-item">200g chicken breast or beef sirloin, thinly sliced</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">2 tbsp avocado oil</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp fresh ginger, grated</li><li class="ingredients-single-item">100g bell peppers, thinly sliced</li><li class="ingredients-single-item">100g broccoli florets</li><li class="ingredients-single-item">50g mushrooms, sliced</li><li class="ingredients-single-item">2 spring onions, chopped</li><li class="ingredients-single-item">1 tbsp sesame seeds</li><li class="ingredients-single-item">For the sauce:</li><li class="ingredients-single-item">3 tbsp coconut aminos (or tamari sauce)</li><li class="ingredients-single-item">1 tbsp rice vinegar</li><li class="ingredients-single-item">2 tsp erythritol (or monk fruit sweetener)</li><li class="ingredients-single-item">½ tsp xanthan gum (for thickening)</li><li class="ingredients-single-item">1 tsp sriracha sauce (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Wok or large non-stick frying pan</li><li class="equipment-single-item">Fine mesh strainer or colander</li><li class="equipment-single-item">Paper towels</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Open the shirataki noodle packages and drain the liquid. Rinse the noodles thoroughly under cold running water for at least 2 minutes to remove the packaged liquid which can have a fishy smell. This rinsing step is crucial for improving the final taste of your dish.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the rinsed noodles in a dry non-stick pan over medium heat. Cook for about 5-8 minutes, stirring occasionally, until the noodles are completely dry. This process, known as the "dry roasting method," removes excess moisture and improves the texture significantly. Once dry, transfer to a plate and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a small bowl, whisk together all sauce ingredients: coconut aminos, rice vinegar, erythritol, xanthan gum, and sriracha if using. The xanthan gum will help create a thicker sauce that clings to the noodles better, mimicking traditional stir-fry sauces without added carbs.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat avocado oil in a wok or large frying pan over high heat. When the oil is shimmering but not smoking, add the sliced meat and cook quickly, stirring constantly for 2-3 minutes until just cooked through. Remove the meat and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In the same pan, add the sesame oil, garlic, and ginger. Stir for 30 seconds until fragrant, being careful not to burn the garlic which can turn bitter. The aromatic oils released at this stage will infuse the entire dish.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the broccoli and bell peppers, stir-frying for 2 minutes, then add mushrooms and continue cooking for another 1-2 minutes. Keep vegetables slightly crisp for best texture and maximum nutrient retention.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Return the cooked meat to the pan, then add the dried shirataki noodles. Pour the prepared sauce over everything and toss continuously until everything is well coated and heated through, about 1-2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and stir in most of the spring onions. Transfer to serving bowls and garnish with remaining spring onions and sesame seeds. Enjoy immediately while hot - shirataki noodles are at their best texture when freshly prepared.</li></ol>