Shirataki Noodles Stir-Fry Recipe

15 Posted by - Food & Recipes, Health & Fitness

Shirataki Noodles Stir-Fry: (Serves 2)



  • 2 packs Shirataki (Miracle) Noodles (7 oz each)
  • 1 small chicken breast
  • small piece fresh ginger, about the size of the end of your thumb
  • 3 garlic cloves, minced
  • 4 small shallots, sliced thin or 1 small onoin, diced fine
  • 1-2 red chillies (adjust according to your heat tolerance), sliced thin
  • half red/yellow/orange pepper, sliced
  • 4 shiitake mushrooms, sliced
  • 1 tbsp rice cooking wine or sake
  • 1 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp peanut oil
  • sliced green onions for garnish and sesame oil to finish

Chicken tenderizing: (15 minutes)

  • 1 tsp baking soda

Chicken marinade: (15 minutes)

  • 1 tsp soy sauce
  • 1 tsp rice cooking wine or sake
  • 1/2 tsp coconut sugar
  • freshly ground pepper
  • 1 tsp cornstarch
  • 1 tsp peanut oil


1.  Open Shirataki noodles and rinse well.  Let drain and dry while you prep the rest of the ingredients (drier = better for stir-frying).

2.  Coat chicken breast in baking soda.  Let sit for 15 minutes.  Rinse very well.  Pat dry.

3.  Slice chicken breast into thin, 1-inch strips.  Marinade sliced chicken breast with chicken marinade atleast 15 minutes.

4.  Prepare and slice all ingredients.  Have them ready and within reach.  You will be frying 2 batches: the first batch will be the meat.  The second batch will be vegetables and noodles.

5.  Heat wok over medium-high heat.  Add 1/2 tbsp of oil.  Heat oil until just the point of seeing it smoke.

6.  Add half the shallots and ginger to the oil.  Fry until it starts to brown.  Add half the chillies and garlic.  Fry another 30 seconds to 1 minute.  Aromatics should be golden brown.

7.  Add the chicken breast followed by the rice wine.  Fry until almost fully cooked, just a couple minutes.  You may still see some pink., that’s ok, it’ll fully cook when you add it back to the wok later.  Transfer chicken to a clean bowl.  Set aside.

8.  Give your wok a quick wipe with a paper towel to clean it, or if bits are stuck to the bottom deglaze with water or rice wine.

9.  Re-heat wok over medium-high heat.  Add remaining 1/2 tbsp of oil.

10.  Repeat step 6 with the remaining aromatics.

11.  Add shiitake mushrooms and colored peppers.  Fry for 1-2 minutes.

12.  Add Shirataki noodles, followed by soy sauce and dark soy sauce.  Fry until fragrant, another couple minutes.

13.  Add chicken back to the wok and toss well.  Make sure the chicken is fully cooked and not pink at all.

14.  Garnish with green onions, and drizzle lightly with sesame oil.

15. Serve immediately.


Pages: 1 2


  • Leon July 12, 2013 - 12:25 pm

    Thanks! Very interesting about the baking soda procedure. I wish I knew more about what is going on there. My wife sometimes gives the turkey a little bath in cognac, it makes for wonderful turkey. That is obviously about killing any micro-organisms and providing the wonderful cognac taste. The baking soda must be doing something too.

    • Quin July 12, 2013 - 12:51 pm

      Mmm, I can see a bath in cognac makes for many wonderful things….lol! 🙂

  • george November 12, 2014 - 2:58 pm

    hi guys, i cant seem to get your receipe for shirataki noodles stir fry receipe? george

  • Leda November 17, 2014 - 4:55 pm

    I am wondering if these are the same kind of noodles the Korean’s use in their Jap Chae noodle recipe??? These noodles the Korean’s use are also yam noodles but in the dry form. Also much cheaper.

    • Quin January 25, 2015 - 4:30 pm

      Hi Leda, the korean jap chae noodles are similar in texture (chewier) and probably could be substituted quite successfully in the recipe, but I believe they are are different noodles in composition.

  • Cailin @ Sassy Dove January 6, 2015 - 1:13 pm

    Oh thanks – I was looking for the recipe. Glad I read the comments 🙂 Just discovered shirataki noodles and they are a lifesaver.

    • Quin January 25, 2015 - 4:23 pm

      Awesome to hear Caillin! Enjoy 🙂

  • kazy January 30, 2017 - 12:13 pm

    Hi Leda, I was curious as to what you thought about using Shirataki Fettuccine noodles. I use them in soup and they have the same texture and weight as regular noodles. Have you tried them and would they work with this recipe. They’re not seasoned, however, as the ones you recommend.

    • Quin January 31, 2017 - 9:32 am

      Hi Kazy! I’ve never the the Fettucine Shirataki noodles, but now you’ve got me curious! Thanks for the insight!

  • kazy January 30, 2017 - 12:15 pm

    My bad. I meant: Hi Quin NOT LEDA!!!