Sesame Shirataki Noodles
ChefKetogenic.comDifficultyBeginnerThese sesame shirataki noodles are keto, vegan, gluten-free, egg-free, and dairy-free! Enjoy this plant-based dish alone or with a side of your favorite protein source!
Servings 2
Serving size ~5 oz
Net Carbs
- Amount Per Serving
- Calories 76
- % Daily Value *
- Protein 1.3g
- Total Carbohydrate 6.3g3%
- Dietary Fiber 4g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Bring a large pot of salted water to a boil.
Drain and rinse the shirataki noodles. Rinse for 1-2 minutes over a strainer.
Note: they have a strong pungent odor at first that should lighten as your rinse them.
Add the shirataki noodles to the boiling water and cook for 2-3 minutes.
While the shirataki noodles are cooking, toast the sesame seeds. Add them to a non-stick skillet and heat for 1-2 minutes over medium heat (no oil).
Remove the sesame seeds and set them aside.
Drain the shirataki pasta and add the noodles to the skillet (no oil) to dry cook the noodles.
Cook for about 2 minutes or until the texture becomes less rubbery.
Stir in the tahini, coconut aminos, red pepper flakes, and vinegar.
Stir until well combined and cook for an additional 2-3 minutes or until the noodles are fully coated and cooked.
Remove your shirataki noodles from the heat and add the sesame seeds and scallions on top. Serve and enjoy!
Ingredients
Ingredients
Directions
Directions
Bring a large pot of salted water to a boil.
Drain and rinse the shirataki noodles. Rinse for 1-2 minutes over a strainer.
Note: they have a strong pungent odor at first that should lighten as your rinse them.
Add the shirataki noodles to the boiling water and cook for 2-3 minutes.
While the shirataki noodles are cooking, toast the sesame seeds. Add them to a non-stick skillet and heat for 1-2 minutes over medium heat (no oil).
Remove the sesame seeds and set them aside.
Drain the shirataki pasta and add the noodles to the skillet (no oil) to dry cook the noodles.
Cook for about 2 minutes or until the texture becomes less rubbery.
Stir in the tahini, coconut aminos, red pepper flakes, and vinegar.
Stir until well combined and cook for an additional 2-3 minutes or until the noodles are fully coated and cooked.
Remove your shirataki noodles from the heat and add the sesame seeds and scallions on top. Serve and enjoy!
Notes
I just made these for dinner and they were delicious! 🙂 The only problem I ran into is that the recipe never says when to add the sesame oil. I added the sesame oil at the same time as the tahini, aminos, etc, but they all stuck to the pan as it cooked which was less than ideal. Next time I make this between step 7 and 8 I’ll add enough sesame oil to coat the pan and then add the rest of the ingredients. Hopefully it won’t stick then and the recipe will be perfect!