I’ve seen those packages of shirataki noodles sitting next to the tofu in the grocery store before, but by the time I get to that area, I’ve usually already picked up any type of pasta that was on my grocery list. And to be honest, tofu noodles floating in water never looked very appetizing to me.  That changed last week though. The vegan group I run had a vegan tour of our local ShopRite, hosted by their in-store dietician, the lovely LaChell Miller. LaChell started the tour with a delicious wheat berry salad, then stopped us along the way to serve us some Mary’s Gone Crackers topped with melted Daiya cheese, and she ended with a cooking demo using shirataki noodles. To my surprise, they were quite delicious – much lighter than wheat or rice pasta. And since they’re made from tofu and yam flour, they’re low in calories and naturally gluten-free. I bought a package, came home and immediately set about making a stir-fry based on LaChell’s in-store creation. 



  • 1 teaspoon olive oil
  • 1” piece of ginger, peeled and minced
  • 2 garlic cloves, minced
  • 1 carrot, shredded
  • 1 bunch of broccoli, chopped into bite-sized pieces
  • 2 cups mushrooms, sliced
  • 2 scallions, chopped
  • 1 package shirataki noodles, drained and rinsed
  • 2 teaspoons toasted sesame oil
  • 1 – 2 teaspoons garlic chili sauce
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons Bragg’s Liquid Aminos
  • 1 teaspoon cornstarch
  • 1 tablespoon sesame seeds
  • Sriracha (optional)



  1. In a large skillet or wok, cook the ginger and garlic in the olive oil over medium-high heat for about a minute.
  2. Add the carrot, broccoli and mushrooms. Cook, stirring frequently until the broccoli turns bright green and the mushrooms start to soften, for about 5 minutes.
  3. While the vegetables are cooking, mix together the toasted sesame oil, garlic chili sauce, apple cider vinegar, Bragg’s Liquid Aminos and cornstarch.
  4. Add the sauce mixture, noodles and scallions to the skillet. Cook for another 5 minutes, stirring frequently.
  5. Remove from heat and top with sesame seeds and sriracha, if using.


Makes 2 – 3 servings


I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.


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