Spicy Shirataki Noodles Recipe | Vegetarian Times Skip to main content

Spicy Shirataki Noodles

This supper dish is based on Thai drunken noodles.

Ingredients: 

Ingredients: 

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4 Tbs. gluten-free, reduced-sodium tamari
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2 ½ Tbs. lime juice
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1 Tbs. light brown sugar
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2 tsp. sriracha sauce
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1 Tbs. grapeseed oil
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2 Tbs. chopped jalapeno chile
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3 cloves garlic, minced (1 Tbs.)
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1 onion, sliced (1 cup)
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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2 8-oz. pkg. tofu shirataki fettuccine, prepared according to package directions
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½ cup fresh basil leaves, torn

Instructions: 

1. Whisk together tamari, lime juice, brown sugar, and sriracha in bowl. Set aside.

2. Heat oil in wok over medium-high heat. Add jalapeño and garlic, and cook 1 minute. Add onion and bell peppers, and stir-fry 5 minutes. Add tamari mixture and shirataki, and simmer 3 to 5 minutes, then toss with basil.

Nutrition Information: 

Calories: 
130
Protein: 
5 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
Carbohydrates: 
19 g
Cholesterol: 
0 mg
Sodium: 
770 mg
Fiber: 
4 g
Sugar: 
8 g
Yield: 
Serves 4

Comments on this Recipe

This is delicious and so easy. I found the spaghetti style Shirataki noodles and they worked great. I also added more veggies like mushrooms, celery, and broccoli, and cut the siracha in 1/2. My daughter loved it too. We'll make it again soon and go for the full spiciness, why not!

Recipe was great! I tried mine with udon noodles instead and it turned out perfectly. If you're sensitive to the heat, cut the sriracha in half. I paired my dish up with a light Asian style cucumber salad. I'd like to rate this with 5 stars... But unfortunately I haven't found a way to edit my rating.

I love this recipe and have made it several times. The combination of flavors is great, and as bean pointed out, you can cut the heat by reducing the sriracha. But for me, the spicier the better! Healthy and delicious!

This recipe was very good, but spicy. I would definitely cut back on the sriracha or the jalpenos or both. Other than that it was easy to make and tasted great.

This recipe was super tasty! The shirataki noodles are a bit chewy, but definitely worth the trade off with calories and carbs!

This was quite nice. I think the next time I will add more veggies, maybe some cabbage and mushrooms and perhaps even some celery. I used an extra bell pepper (orange, yellow, red) and a whole serrano besides the jalapeno. The heat was not too much for me, but then I like things spicy and would probably add more sriracha.

wow, this was the first time we tried shirataki noodles and we loved this recipe so much! I will make this again for sure. We loved the heat of it too - i wouldn't change a thing!

I like this best just as the recipe lists, but I sometimes mix in different veggies if I have something leftover. And I like the heat level for me, but I usually make two versions of this and leave out the peppers and sriracha for the kids portion.

Yum!

Can you use olive Oil if you don't have Grapeseed oil?

This is an amazing recipe! I used to make it just as it is but now I water sauté the veggies instead of using oil. Cuts out unnecessary fat and doesn't compromise the flavor! Delicious!!!

great noodle alternative

i want more healty recipe

I loved the flavors of the sauce on this, which surprisingly wasn't very spicy, but shirataki noodles are not filling for me. I think regular pad thai noodles would be a great substitute. We added tofu to the mix too, since we had some leftover. This is a great, quick stir-fry for a weeknight!

I made this for dinner tonight. It is easy and good! I added bean sprouts to the recipe, and my local grocery store doesn't carry shirataki noodles, so I used a gluten-free fettuccine. With the variation on the noodle, I think I would add tofu next time. Or I would just omit the noodles and do the recipe with tofu. This is a good and simple recipe. Great for a weeknight dinner. Thanks for the recipe!