Shirataki Spaghetti Stir-fry with Shrimp | © 2014 |

Shirataki (shee-rah-TAH-kee) noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates. ( or even carb-free). Some shirataki noodles are made out of tofu, which have a small amount of carbs.

Shirataki are typically sold in wet form — the noodles are bagged in liquid. All it requires is rinse and drain them before using for the recipe. They do not have much flavour by themselves, but absorb flavors well from other ingredients you can combine them with. You can easily find shirataki noodles at Asian stores or online.

  • 200 g Shirataki spaghetti, drained
  • 200 g Shrimp, shelled
  • Salt and pepper
  • 2 tbsp Olive oil
  • 1 tsp Ginger root, shredded
  • 1 tsp Garlic, chopped
  • 150 g Chinese cabbage, shredded
  • 100 g Carrot, shredded
  • 100 g Leek, shredded
  • 50 g Radicchio, shredded
  • 3 tbsp Sweet chilli sauce
  1. Drain and rinse shirataki noodles very well. Set aside. Season the shrimp with salt and pepper. Add 1 tablespoon of olive oil into a skillet over medium heat. Once the oil is hot, add in seasoned shrimp and cook until they turn pink. Remove and place them in a bowl.
  2. Add the remaining olive oil into the skillet, then garlic and ginger. Cook for a few seconds, then add in all the shredded vegetables. Cook for a minute. Add shirataki spaghetti, stir-fry 2 minutes. Stir in sweet chilli sauce and shrimp, heat through. Taste and season with salt and pepper if needed. Serve immediately. | © 2014 | | © 2014 |