🛒Ingredients
- 200 grams shirataki noodles
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
🔧Kitchen Tools Needed
- large skillet
- pot
- strainer
- knife
- cutting board
- small bowl
- whisk
📝Instructions
- 1
Rinse the shirataki noodles thoroughly under cold water for 2-3 minutes to remove any odor.
- 2
Bring a pot of water to a boil, add the shirataki noodles, and boil for 2-3 minutes. Drain and set aside.
- 3
In a large skillet, heat olive oil over medium heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
- 4
Add the red bell pepper, broccoli, and carrot to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
- 5
Add the drained shirataki noodles to the skillet, tossing with the vegetables to combine.
- 6
In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil. Pour sauce over the noodles and vegetables, stirring well to coat.
- 7
Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors.
- 8
Season with salt and pepper to taste, and sprinkle sesame seeds and sliced green onions over the noodles.
- 9
Serve hot, garnished with fresh cilantro if desired.
🥗Nutrition Information
⚡Calories per serving: 120
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use other vegetables in this recipe?
Yes, feel free to use any vegetables you prefer or have on hand, such as snap peas, zucchini, or spinach.
How can I make this recipe spicier?
To add some heat, consider adding a pinch of red pepper flakes or a drizzle of sriracha sauce to the dish.
