Shirataki Noodle Stir Fry (easy Knojac noodle recipe)
Jul 18, 2024, Updated Oct 02, 2026
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How to cook shirataki noodles so they actually taste good, in a 30 minute knojac noodle stir fry with chicken, veggies and a quick soy ginger sauce.
If you’ve tried shirataki noodles once and written them off, it was probably the texture, or that “fishy” flavor some people report. Konjac noodles come packed in liquid and they stay slick and watery unless you rinse them long and hard and squeeze them dry before the sauce goes anywhere near them. That’s the whole trick behind this shirataki noodle stir fry, rinse a full two minutes, squeeze them dry, then proceed with the stir fry. Chicken, broccoli, pepper and onion goe in the same pan and dinner’s done in about 30 minutes.
Why You’ll Love it
- One Skillet: no huge mess to clean up and minimal prep.
- No rubbery noodles: I’ve included the exact steps to make sure the texture comes out perfect.
- Low Carb: 362 calories and 15.9 grams of carbs with 5.1 grams of fiber per serving.
How to Cook Shirataki Noodles
- Drain and rinse in a colander under running wanter for 2 full minutes.
- Squeeze out as much water as possible, pat dry.
- Then add them to the recipe you are using them in to soak up the sauce.
Ingredients
- Chicken breasts – Skinless, boneless, cut into 1-inch cubes. This keeps the recipe lean, but feel free to use thighs or tenderloins if you prefer.
- Frozen broccoli, sliced red bell pepper, sliced yellow onion, and shredded carrots – These veggies cook quickly and add loads of color and flavor. If you are using fresh broccoli, I recommend parboiling it first so that it will cook quickly like frozen broccoli does.
- Shirataki noodles – Spaghetti style. They are also available in an angel hair style which is thinner and soaks up sauce faster.
- Sesame oil – The chicken is seared and veggies sautéed in this flavorful oil. Feel free to replace this with olive oil, vegetable oil, or your favorite cooking oil, but you will lose out on some tasty flavor.
- Soy sauce, sweetener, cornstarch, rice vinegar, garlic powder, and ground ginger – These are all combined to create that stir fry sauce. To make it soy-free, opt for coconut aminos instead. I used golden monk fruit to sweeten it, but you could use sugar or stevia if you prefer. The cornstarch thickens the sauce, but you could leave it out if you want to save on carbs.
How to make stir fry with shirataki noodles
- Remove the shirataki noodles from the package and place in a colander. Rinse very well for 2 full minutes. Squeeze out as much water as possible and pat them dry.
- Combine the stir fry ingredients and set aside.
- Heat a large skillet medium-high, then add in half of the sesame oil. Cook the chicken until cooked through, remove from the skillet.
- Add the rest of the sesame oil to the pan, then sauté the vegetables.
- Add the drained noodles and shredded carrots and stir fry for 2-3 minutes or until the carrots are softened and the noodles are hot.
- Add the chicken back to the skillet and pour the stir-fry sauce over the meat, veggies, and noodles. Toss to coat, allowing it to cook for 2-3 minutes until warmed through.
Variations
- Protein: swap the chicken for shrimp, it cooks quicker and only requires 2-3 minutes on each side. Thinly sliced steak or crumbled tofu also works.
- Spicy: Add 1/2 tablespoon sriracha to the sauce or top with chili crisp before serving.
- Vegetables: snap peas, mushrooms or baby corn are also good options.
Serve
We love this dish with Air Fryer Egg Rolls or Cauliflower Fried Rice if we’re trying to eat more veggies.. For appetizers, consider serving Asian Meatballs or these amazing Brussels Sprouts and dipping sauce.
Storage and Reheating
- If meal prepping you can chop the vegetables ahead of time and make the stir fry sauce up to 7 days ahead of time and store in an airtight container in the fridge.
- Fridge – Allow the stir fry to cool completely, then place in an airtight container and store in the refrigerator. This could keep well for 3-4 days.
- Freezer – I do not recommend freezing this recipe. Shirataki noodles have a very unpleasant taste and texture after freezing and thawing.
- Reheating – You could reheat this in the microwave (50% power, 1 minute increments, stir between each blast), but I feel like you get the best texture when reheating it in a skillet or wok on the store. Over medium heat, toss the leftovers frequently until warmed throughout (3-5 minutes).
Shirataki Stir Fry FAQs
Shirataki noodles are often called miracle noodles or konjac noodles, as well. They are made from a type of fiber that comes from the root of the konjac plant. The konjac plant is grown in Japan, China and Southeast Asia.
This fibrous root is boiled down and shaped into many different shapes of rice and noodles. If you have ever had shirataki noodles before you know they are a bit slick and flavorless before adding them into your recipe but they soak up flavor from sauces very well!
The beauty of frozen broccoli is that it is parboiled before it is frozen. This means it’s not exactly raw and will cook quickly. If you prefer to use fresh broccoli, I recommend parboiling or lightly steaming it first so that it will be crisp yet tender when everything else is finished cooking.
More Recipes
Shirataki Noodle Stir Fry
Equipment
Ingredients
Stir Fry Sauce:
- ½ cup soy sauce, or coconut aminos
- 3 tbsp golden Monkfruit sweetener
- 2 tbsp cornstarch, optional
- 1 tbsp rice vinegar
- 1 ½ tsp garlic powder
- 1 tsp ground ginger
Stir Fry:
- ¼ cups sesame oil, divided
- 2 chicken breasts, cut into 1 inch cubes
- 1 ½ cups frozen broccoli
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 14 oz shirataki noodles, spaghetti style
- ½ cup shredded carrots
- Green onions and sesame seeds, optional for garnish
Instructions
- In a medium bowl, stir together the stir-fry sauce ingredients and set aside.
- Remove the shirataki noodles from its packaging and rinse very thoroughly in a colander for a full two minutes. Squeeze out as much liquid as possible, then pat them dry.
- Heat 2 tbsp of the oil in a large skillet or wok over medium-high heat. Add the diced chicken and stir fry until cooked through to 165 degrees. Transfer to a plate and set aside.
- Add the remaining 2 tbsp of sesame oil to the pan, then add the broccoli, bell pepper, and onion. Cook until the broccoli is thawed out and the vegetables are softened, about 6-7 minutes.
- Drain the shirataki noodles and place them in the large skillet over medium-high heat. Add the shredded carrots as well. Stir fry for 2-3 minutes until the carrots are softened and the noodles are hot.
- Add the cooked chicken back to the skillet along with the stir-fry sauce. Toss everything to coat, and continue to cook for 2-3 minutes.
- Garnish with green onions and sesame seeds if desired. Serve!
Notes
- I used spaghetti-style shirataki noodles, but feel free to use angel hair if you prefer.
- The sauce is very thin and watery if you do not include the cornstarch, but it is still super flavorful and delicious. Leave it out if you want to save the carbs, but include it if you want the perfect texture for the sauce.
- Nutrition values below are calculated without the optional cornstarch (10.8 net carbs each).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
