Shirataki Noodle Stir-Fry

How to Cook Shirataki Noodle Stir-Fry

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1. Dry-fry the rinsed noodles in a large non-stick frying pan over medium-high heat for 2 minutes, stirring, until they squeak and the surface looks dry. Tip onto a plate.

   Mark done Start 2 min timer

2. Heat 1 tbsp of the oil in the same pan. Cook the tofu for 3 minutes, turning, until golden on most sides. Move to the plate.

   Mark done Start 3 min timer

3. Add the remaining oil, the mushrooms and the carrots and stir-fry for 2 minutes. Add the pak choi, garlic and ginger and stir-fry for 1 minute.

   Mark done Start 2 min timer

4. Return the noodles and tofu to the pan with the soy sauce and rice vinegar and toss for 1 minute. Off the heat, stir in the sesame oil and scatter with the spring onions and sesame seeds.

   Mark done Start 1 min timer

Keep an Eye on These

1. Rinse the noodles under cold running water for a good while; it takes away the packing smell.
2. If the tofu sticks, leave it a little longer before turning; it releases when it has browned.
3. Taste before adding more soy sauce, because the noodles absorb very little of it.

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

On the Table Alongside

A cucumber and sesame salad · Miso soup · Steamed edamame

Keeping Shirataki Noodle Stir-Fry

Keeps in the fridge for up to 3 days. Reheat in a hot pan; the noodles stay firm.

Quick Answers

Shirataki Noodle Stir-Fry Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.