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Shirataki noodles stir-fry with peanuts {vegan and gluten free}

Alice - RicetteVegolose
Preparazione 10 min
Cottura 15 min
Tempo totale 25 min
Porzioni 2


  • 200 g shirataki noodles
  • 1 tablespoon sesame oil
  • 1 clove of garlic
  • 1 slice of fresh ginger root
  • fresh chilli q.s. optional
  • 2 carrots
  • 7-8 white cabbage leaves
  • 2 tablespoons of shelled peanuts
  • 2-3 fresh coriander leaves or 1 teaspoon dried
  • 2 tablespoons soy sauce gluten-free
  • black sesame seeds


  • Prepare the konjac noodles (see Notes at the bottom). Set aside.
  • Cut the carrots into slices and the cabbage leaves into strips.
  • Heat the sesame oil in a wok or a non-stick pan with finely chopped garlic and ginger. If you like, add fresh chopped chilli.
  • As soon as you feel the smell of garlic add carrots and cabbage, cover with a lid and simmer at low heat for 5 minutes.
  • Meanwhile toast lightly (and separately) the peanuts and sesame seeds using a non-stick pan, without adding any fat.
  • Add to the vegetables in the pan chopped coriander leaves, toasted peanuts and shirataki noodles. Add the soy sauce, raise the heat and go on cooking for a few minutes, just until the stir-fry will be dry.
  • Sprinkle with toasted sesame seeds and serve immediately.


How to prepare shirataki noodles (from product packed in water):
- Pour the spaghetti in a colander, discard all their water;
- Rinse noodles under running water for about a minute, tossing them well;
- Boil the spaghetti in salted water for 2 minutes (optional) then drain them;
- Add the spaghetti to the pan with the chosen sauce and stir-fry until the preparation is dry.