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Did you know you could make a noodle stir-fry that is 100% keto-friendly?
If you are new to shirataki noodles, make sure to check out my guide before cooking with this zero-carb ingredient.
There are a few easy tips you can follow to get rid off any unpleasant odour and rubbery texture to fully enjoy this amazing zero-carb ingredient.
This easy stir-fry is made with mixed crunchy vegetables, spices and herbs. I bet that most of you won't be able to tell the difference from the regular high-carb stir-fry!
Hands-on Overall
Serving size about 1 1/2 cups
Nutritional values (per about 1 1/2 cups)
Net carbs8.4 grams
Protein21.5 grams
Fat29 grams
Calories381 kcal
Calories from carbs 9%, protein 23%, fat 68%
Total carbs12.4 gramsFiber4 gramsSugars3.8 gramsSaturated fat17.1 gramsSodium2,097 mg(91% RDA)Magnesium69 mg(17% RDA)Potassium518 mg(26% EMR)
Ingredients (makes 4 servings)
- 500 g raw, peeled and deveined prawns (400 g/ 17.6 oz)
- 2 packets shirataki noodles, drained (400 g/ 17.6 oz)
- 1 small Thai chili pepper, deseeded (15 g/ 0.5 oz)
- 2 cloves garlic, minced
- 1 tbsp minced ginger
- 1 small bunch cilantro (10 g/ 0.4 oz)
- 2 medium spring onions, sliced (30 g/ 1.1 oz)
- 1 medium green pepper, deseeded (120 g/ 4.2 oz)
- 1/2 medium red pepper, deseeded (60 g/ 2.1 oz)
- 1 1/2 chopped Asian mushrooms such as oyster, enoki or shimmer (150 g/ 5.3 oz)
- 2 cups bean sprouts (100 g/ 3.5 oz)
- 3 tbsp fish sauce (45 ml)
- 1 tbsp coconut aminos or more fish sauce (15 ml)
- 2 tbsp fresh lime juice (30 ml)
- 1/2 cup ghee or extra virgin coconut oil (120 ml/ 4 fl oz)
- 1/2 tsp sea salt
- Optional: 1-2 tbsp Erythritol or 5-7 drops stevia
Instructions
- Prepare the shirataki noodles by following the steps in this post (wash & boil to eliminate their natural odour & pan-fry to get the best texture). When done, keep in a bowl and set aside.
- Halve and deseed the chili pepper and chop the cilantro stalks. Keep the cilantro leaves for garnish. Peel and finely chop the ginger and the garlic. Slice the mushrooms into medium-sized pieces.
- Place the garlic, cilantro stalks, ginger and chili pepper into a pan greased with half of the ghee and fry over a medium-high heat until fragrant.
- Add the raw prawns and cook for 2-3 minutes or until pink while stirring and set aside.
- Slice the spring onion and place in a bowl filled with water to clean - all the dirt will settle at the bottom of the bowl. Using a slotted spoon, place on a kitchen towel to drain. Halve, deseed and slice the green and red peppers.
- Place the onion in a pot greased with the remaining ghee and cook for just a minute. Add the green and red peppers, and mushrooms.
- Cook for 2-3 minutes over a medium-high heat until crisp-tender. Then add the bean sprouts and cook for another minute.
8.Add the coconut aminos and fish sauce.
- Add the prepared shirataki noodles and mix until well combined. Cook for about a minute to heat up.
- Finish with fresh lime juice, Erythritol or stevia (optional) and the reserved cilantro leaves and combine well.
- Take off the heat and place in a serving bowl.
- Enjoy! To store, refrigerate for up to 3 days and reheat before serving.
Ingredients
- 500 g raw, peeled and deveined prawns (400 g/ 17.6 oz)
- 2 packets shirataki noodles, drained (400 g/ 17.6 oz)
- 1 small Thai chili pepper, deseeded (15 g/ 0.5 oz)
- 2 cloves garlic, minced
- 1 tbsp minced ginger
- 1 small bunch cilantro (10 g/ 0.4 oz)
- 2 medium spring onions, sliced (30 g/ 1.1 oz)
- 1 medium green pepper, deseeded (120 g/ 4.2 oz)
- 1/2 medium red pepper, deseeded (60 g/ 2.1 oz)
- 1 1/2 chopped Asian mushrooms such as oyster, enoki or shimmer (150 g/ 5.3 oz)
- 2 cups bean sprouts (100 g/ 3.5 oz)
- 3 tbsp fish sauce (45 ml)
- 1 tbsp coconut aminos or more fish sauce (15 ml)
- 2 tbsp fresh lime juice (30 ml)
- 1/2 cup ghee or extra virgin coconut oil (120 ml/ 4 fl oz)
- 1/2 tsp sea salt
- Optional: 1-2 tbsp Erythritol or 5-7 drops stevia
Instructions
- Prepare the shirataki noodles by following the steps in this post (wash & boil to eliminate their natural odour & pan-fry to get the best texture). When done, keep in a bowl and set aside.
- Halve and deseed the chili pepper and chop the cilantro stalks. Keep the cilantro leaves for garnish. Peel and finely chop the ginger and the garlic. Slice the mushrooms into medium-sized pieces.
- Place the garlic, cilantro stalks, ginger and chili pepper into a pan greased with half of the ghee and fry over a medium-high heat until fragrant.
- Add the raw prawns and cook for 2-3 minutes or until pink while stirring and set aside.
- Slice the spring onion and place in a bowl filled with water to clean - all the dirt will settle at the bottom of the bowl. Using a slotted spoon, place on a kitchen towel to drain. Halve, deseed and slice the green and red peppers.
- Place the onion in a pot greased with the remaining ghee and cook for just a minute. Add the green and red peppers, and mushrooms.
- Cook for 2-3 minutes over a medium-high heat until crisp-tender. Then add the bean sprouts and cook for another minute.
8.Add the coconut aminos and fish sauce.
- Add the prepared shirataki noodles and mix until well combined. Cook for about a minute to heat up.
- Finish with fresh lime juice, Erythritol or stevia (optional) and the reserved cilantro leaves and combine well.
- Take off the heat and place in a serving bowl.
- Enjoy! To store, refrigerate for up to 3 days and reheat before serving.
Nutrition (per serving, about 1 1/2 cups)
Calories381kcal
Net Carbs8.4g
Carbohydrates12.4g
Protein21.5g
Fat29g
Saturated Fat17.1g
Fiber4g
Sugar3.8g
Sodium2,097mg
Magnesium69mg
Potassium518mg
Detailed nutritional breakdown (per about 1 1/2 cups)
| Total per about 1 1/2 cups |
| 8.4 g | 21.5 g | 29 g | 381 kcal |
| Prawns, shrimp (raw, peeled) |
| 0.5 g | 18 g | 1 g | 83 kcal |
| Shirataki noodles, konjac noodles |
| 1.5 g | 0 g | 0.2 g | 4 kcal |
| Peppers, chile (chili), fresh |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Ginger root, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Peppers, green bell, fresh |
| 0.9 g | 0.3 g | 0.1 g | 6 kcal |
| Peppers, red bell, fresh |
| 0.6 g | 0.1 g | 0 g | 5 kcal |
| Oyster mushrooms, raw |
| 1.4 g | 1.2 g | 0.2 g | 12 kcal |
| Bean sprouts, fresh (sprouted mung beans) |
| 1 g | 0.8 g | 0 g | 8 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Fish sauce |
| 0.5 g | 0.7 g | 0 g | 5 kcal |
| Lime (juice), fresh |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Ghee |
| 0 g | 0 g | 27.5 g | 249 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
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