Veggie Shirataki Noodle Stir-Fry (Japchae) 雜菜炒蒟蒻麵 (韓式炒粉絲)
This vegan savory shirataki noodle stir-fry is easy and tasty. A perfect low-carb and gluten-free alternative for traditional pasta and noodles!
Ingredients
- 360 grams shirataki noodles
- 1 1/3 tablespoon extra virgin olive oil
- 4-5 white button mushrooms sliced
- pinch sea salt
- 2 cloves garlic sliced
- 1 stalk green onion green & white separated, thinly sliced
- 1 teaspoon ginger finely chopped
- 2 medium carrots 130 grams
- 180 grams spinach 6 cups, cut shorter
- 2 teaspoon tamari sub coconut aminos for lower carb
- 2 teaspoon gluten-free dark soy sauce omit for lower carb
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground white pepper
- 1 teaspoon sesame oil
- pinch white sesame seeds
- chili sauce optional for serving
Instructions
- Rinse shirataki noodles with cold water. Drain well and set aside.
- Heat a tablespoon olive oil in a frying pan over medium heat. Add mushrooms to stir fry until they become soft, then season with a pinch of salt. Transfer them to a small bowl and set aside. Add a teaspoon of olive oil to sauté garlic, white part of green onion and ginger until fragrant, then add carrots to stir fry until soft, for about 2-3 minutes. Add spinach to stir fry until it starts to soften but not tender.
- Push every to one side of the pan and add shirataki noodles to stir fry for about 30 seconds, then stir in tamari, gluten-free dark soy sauce, sea salt and white pepper. Use chopsticks to keep lifting and mixing everything until the noodles are evenly colored and most liquid in the pan is evaporated. Taste and add more seasoning if necessary. Stir in sesame oil and turn off the heat.
- Garnish with green part of green onion and white sesame seeds. Serve with chili sauce if you prefer.