15-Minute Shirataki Sesame Noodles
A low-carb noodle dish featuring shirataki noodles tossed in a rich, savory sauce made from peanut butter, sesame oil, and fresh ginger. The sauce combines umami-rich tamari with tangy rice vinegar and aromatic garlic for a balanced flavor profile. These noodles make an excellent side dish or light meal when you're craving Asian-inspired flavors without traditional wheat noodles. The shirataki noodles provide a satisfying texture while keeping the dish light, and the toasted sesame seeds add a delightful crunch.
Ingredients
- 2 tbsp creamy peanut butter, all natural
- 2 tbsp toasted sesame oil
- 1 tbsp tamari, or soy sauce
- 1 tbsp rice vinegar, or apple cider vinegar
- 2 cloves garlic, minced
- 2 tsp fresh ginger, minced
- ¼ tsp red pepper flakes(optional)
- 12 ounces shirataki noodles, two 7-ounce packageszucchini noodles1:1vegetable
fresh texture
- 1 tbsp avocado oil, or olive oil
- 1 medium green onion, chopped
- 1 tbsp toasted sesame seeds
Instructions
- 1
Combine peanut butter, sesame oil, tamari, rice vinegar, garlic, ginger, and red pepper flakes in a glass measuring cup and whisk until smooth
- 2
Drain noodles in a sieve and rinse well
- 3
Heat avocado oil in a medium skillet over medium heat
- 4
Add noodles to hot oil and sauté for 3 minutes
- 5
Add sauce to pan and stir to coat noodles well
- 6
Remove from heat and garnish with green onion and sesame seeds
Tips
Rinse shirataki noodles thoroughly to remove any residual odor before cooking
Toast sesame seeds in a dry pan for extra flavor if using raw seeds
Add vegetables like bell peppers or snap peas for extra nutrition and crunch
Good to Know
Refrigerate for up to 3 days in an airtight container
Sauce can be made 2 days ahead and stored separately
Serve at room temperature or gently reheated
Common Mistakes
Don't skip rinsing shirataki noodles to avoid fishy smell
Avoid overcooking noodles to prevent mushy texture
Substitutions
Nut-Free Alternatives
General Alternatives
fresh texture
FAQ
Can I make this ahead of time?
Yes, you can prepare the sauce up to 2 days ahead and store it separately. Cook the noodles just before serving for best texture.
What can I substitute for shirataki noodles?
You can use zucchini noodles, spaghetti squash, or kelp noodles as low-carb alternatives. Regular pasta works if carbs aren't a concern.
How long will leftovers keep?
Leftovers will keep in the refrigerator for up to 3 days. The texture is best when consumed within 24 hours of preparation.