Shirataki Noodles in Peanut Sauce


These noodles are only 6 carbs per package! Add chicken or tofu for more protein – this is one where you can get really creative!

Serves 1
Macros: 22 carbs | 14 fat | 9 protein


  • 1 tsp sesame oil
  • Pam
  • 1 frozen garlic cube (Dorot)
  • 1 frozen ginger cube
  • Pinch red pepper flake
  • 1 TB peanut butter (creamy)
  • 1 TB Liquid Amino Acids (or soy sauce)
  • 30g shredded carrot
  • 100g broccoli
  • 1/2 cup (85g) peppers and onions (I used a frozen mix)
  • 1 package Shirataki noodles (Spaghetti style) – I used Miracle Noodle
  • Sesame seeds (for garnish)
  • Water (if needed)


  1. Heat a skillet on med high.
  2. Mix the oil, red pepper flake, aminos/soy, peanut butter, garlic, and ginger in a small dish.
  3. Drain and rinse the noodles. (They have a strange smell out of the bag, but a good rinse and flash in the pan will help it dissipate).
  4. Place the noodles in the dry heated pan and heat through to dry them out a bit. 3-5 minutes. This will help result in a better texture.
  5. Remove noodles, set aside.
  6. Spray the pan with Pam and add the carrots, broccoli, peppers, onion and cook until tender-crisp. Add in the noodles to heat through.
  7. Add the peanut sauce mixture. Mix through – if sauce is too thick, add a splash of water to make it saucier.
  8. Serve in deep bowl and sprinkle with sesame seeds.

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