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You are here: Home / Recipes / Peanut sesame shirataki noodles

July 16, 2015 Recipes

Peanut sesame shirataki noodles

Peanut sesame shirataki noodles recipe from @bijouxandbits

Chop stick noodle bowl

One of my fave noodle bowls

I’ve been experimenting with shirataki noodles (aka Miracle Noodles), the no-carb, almost no-calorie noodles made from water and soluable fiber. They’re virtually tasteless so, like tofu, can slurp up the flavor of whatever sauce you want. I decided to whip up a homemade version of peanut sauce with carrots and snow peas for a quick and low-calorie stir fry.

Peanut sesame shirataki noodles recipe from @bijouxandbits

Cooking with shirataki noodles recipe from @bijouxandbits

Miso ramen with tofu from @bijouxandbits #ramen #asian

Miso ramen with tofu

The trick with shirataki noodles is not to make them according to the package directions. Most of the brands have you drain and boil the noodles, but my preferred method is to dry them in a nonstick pan. Give them a good rinse in a colander, pat them dry in a cloth or paper towel, and then give them a sizzle in a nonstick pan for a couple of minutes, stirring frequently. Alternately, microwaving them for about a minute also works pretty well.

Peanut sesame shirataki noodles recipe from @bijouxandbits

The peanut sauce is a bit of a hodge-podge based on what I had, but turned out so tasty — like, lick-the-bowl tasty. Not that I did that. Ahem. I like mine a little on the less spicy side, so feel free to add in red pepper flakes or hot sauce if that’s your style.

Peanut sesame shirataki noodles recipe from @bijouxandbits

Peanut sesame shirataki noodles recipe from @bijouxandbits

Peanut sesame shirataki noodles recipe from @bijouxandbits

Let’s see how it’s made AND check out the skimpy calories and carbs!

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Peanut sesame shirataki noodles

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Peanut sesame shirataki noodles

Ingredients

    Peanut sauce:
  • 2 tbsp PB2 or creamy peanut butter
  • 1 tbsp water
  • 1 tbsp low sodium soy sauce
  • 1 tsp rice vinegar
  • 1/8 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tsp brown sugar
  • 1/8 tsp sesame or peanut oil
  • 1/8 tsp ground ginger
  • Pasta:
  • 1 package (8 ounces) shirataki noodles, spaghetti-style
  • Vegetables of your choice (I used snow peas and shredded carrots)
  • Optional garnish: peanuts, toasted sesame seeds, green onions, cilantro

Instructions

    Sauce:
  1. Mix together all ingredients and let sit for 30 minutes for the flavors to meld.
  2. Store the sauce covered in the refrigerator until ready to use.
  3. Pasta:
  4. Rinse and drain the shirataki noodles well and dry them on a cloth or paper towel.
  5. In a dry nonstick pan, heat the noodles on medium-low for a few minutes to dry them out.
  6. Chop up your chosen vegetables and add them to the noodles in the pan. Saute for a couple more minutes to heat through.
  7. Add peanut sauce to the pan and mix well.
  8. Optional: Garnish with peanuts, toasted sesame seeds, and green onions or cilantro.
0.1
https://www.bijouxandbits.com/2015/07/peanut-shirataki-noodles-recipe/
This recipe is copyrighted to Bijoux & Bits

Macros for 1 serving (half of the recipe including peanut and sesame seed garnish):
111 calories | 6.5g fat | 4g fiber | 2.5g sugar | 4.5g protein | 9g carbs

Follow Bijoux & Bits on social media!If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!

Peanut sesame shirataki noodles recipe from @bijouxandbits

Peanut sesame shirataki noodles recipe from @bijouxandbits

Peanut sesame shirataki noodles recipe from @bijouxandbits

Peanut sesame shirataki noodles recipe from @bijouxandbits

Peanut sesame shirataki noodles recipe from @bijouxandbits

Peanut sesame shirataki noodles recipe from @bijouxandbits

Categories: Recipes Tags: asian, entrees, low carb, nut butter, pasta, sauces, tofu, vegan, vegetables, vegetarian

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catherine clarkCatherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.

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Reader Interactions

Comments

  1. Tentacs says

    August 8, 2016 at 9:00 am

    Thank you! A friend told me about making peanut sauce when PB2, over udon noodles with sesame tofu and lots of sugar snap peas and carrots. So delicious!! But, even with lots of veggies, not so healthy. So I was wondering if I could sub half of the udon noodles with shirataki noodles, or zucchini noodles. I appreciate your blog showing that shirataki works on its own, it gave me the reassurance to order the groceries to try it. Thank you!

  2. Catherine says

    August 8, 2016 at 9:47 am

    Hey, thanks for stopping by! I definitely love all-shirataki dishes as long as the noodles are pretty dry. This method should help! 🙂

  3. Margaret says

    January 13, 2017 at 4:43 pm

    Does the calorie estimate include the sauce? It seems low considering all the peanut butter and oil…

    • Catherine says

      January 13, 2017 at 5:04 pm

      Yep, it includes the sauce. It’s only 1/8 of a teaspoon of oil and the powdered peanut butter is actually pretty good for calories. The sauce makes two servings. Thanks for giving it a go! 🙂

  4. Linda says

    June 2, 2019 at 4:55 pm

    This is delicious but I added chicken. This recipe allows me to eat tasty Asian style food without feeling guilty. Thanks so much for a recipe that appeals to my appetite and that may help me shed some pounds. Will def. review the rest of your recipes!

    • Catherine says

      June 3, 2019 at 3:53 pm

      Chicken is a great addition! I’m so glad you enjoyed it. I end up making a larger amount and using it a number of recipes. Thanks so much for trying it out!

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Catherine Clark blogger and editor
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
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