I am super digging the keto lifestyle. I thought I would die (because #carblife) but really, I’ve been great! It’s been over two weeks now and while I did get that whole dreaded keto flu and some weird leg cramp thing, other than that, it’s been great. I’m pretty much killing it. I love it because it forces me to eat real food that I’ve made myself instead of falling back on my favorite store bought snacks and baddies.

Of course, I still love noodles and noodle shaped things so of course shirataki noodles are in my mix. Have you ever had shirataki noodles? Or konnyaku/konjac? It’s AMAZING. Konnyaku/konjac is a Japanese food (it translates as yam cake) that is super low calorie and super low carb. It’s made from a plant from the taro/yam family but is nothing like taro or yam. Japanese people have been eating it for ages – literally since the 6th century. It comes in both cake (block) form and noodle form.

The block form is usually cut into cubes and stewed in oden, a warm and comforting Japanese stew. In noodle form, you’ll find it as shirataki, which comes in many different noodle shapes. Shirataki have been touted as miracle noodles, zero calorie noodles, low carb noodles – you name it, they’ve been called it. If you haven’t had them before, they’re slick and slippery, and kind of flavorless, but they take on massive loads of flavor. Texture-wise, they kind of remind me of a firm jelly. I love konnyaku and shirataki so it’s no wonder that I’ve incorporated them into my keto diet. They go exceptionally well in soups, stews, stir-fries, and basically anything Asian.

A quick and easy chicken shirataki noodle stir fry that is low carb, keto friendly, and absolutely delicious. You’re 9 ingredients and 10 minutes away from low-carb, keto noodle heaven. Plus, all the answers to the questions you have about shirataki noodles. #keto #ketodiet #ketofriendly #lowcarb #shiratiki #recipes #dinner #stirfry

I have read a bunch of stuff on the internet about how shirataki noodles are disgusting and how you have to do a bunch of things to them to make them edible (boil in lemon juice, dry fry, rinse under running water for 20 minutes) but really I don’t understand where all of that is coming from. Perhaps it’s a cultural or expectation thing. Don’t think that shirataki are going to taste like pasta or regular noodles. They won’t. They’re literally made from a plant so they won’t have the same texture at all. Also, most Asian countries really like that firm, kind of chewy, squeaky texture so it’s no wonder that they use and eat shirataki on the regular. I mean, I can even just eat shirataki bundles in just chicken stock or dashi, it’s that good to me.

If you haven’t had them, I hope you give them a try. If you’ve ever asked yourself, “what can I make with shirataki noodles,” this is it! They really mimic the feel of eating noodles, they’re low carb, and … I don’t see any downsides. This chicken shirataki noodle stir fry was amazing. Marinating the chicken thighs in soy and toasted sesame oil makes them brown nicely, as well as giving them ultimate flavor. The swiss chard and mushrooms are a nice balance and the noodles pull everything together. Not bad for just 2 net carbs!

Macros: 2 net carbs, 16 grams fat, 26 grams protein. As always, weigh your own foods to figure out the exact macros for your dish.

Keto Friendly Low Carb Chicken Shirataki Noodle Stir Fry Recipe

A quick and easy sesame soy chicken shirataki noodle stir fry that is low carb, keto friendly, and absolutely delicious. You’re 9 ingredients and 10 minutes away from low-carb, keto noodle heaven.
Serves 2
5 from 3 votes
Prep Time 5 minutes
Cook Time 10 minutes
15 minutes

Ingredients

  • 1 package shirataki noodles of choice I used tofu shirataki fettuccine nooodles
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1/2 lb chicken thighs, cut into bite sized pieces
  • 1/4 cup no sodium chicken stock
  • 1 tbsp rice vinegar
  • 1 tbsp oil of choice
  • 1 cup sliced mushrooms
  • 3 leaves swiss chard, chopped

Instructions

  • Pour the shirataki noodles into a strainer to drain, rinse off throughly with running water, and dry.
    A quick and easy chicken shirataki noodle stir fry that is low carb, keto friendly, and absolutely delicious. You’re 9 ingredients and 10 minutes away from low-carb, keto noodle heaven. Plus, all the answers to the questions you have about shirataki noodles. #keto #ketodiet #ketofriendly #lowcarb #shiratiki #recipes #dinner #stirfry
  • Marinate the chicken in 1 teaspoon of soy sauce and 1 teaspoon toasted sesame oil.
  • Mix up the remaining soy and toasted sesame oil in a bowl, along with the chicken stock and rice vinegar. Set aside.
  • Heat up the oil in a non-stick pan over medium high heat and cook the chicken until brown and cooked through. Add the mushrooms and swiss chard and cook, stirring soft and tender.
    A quick and easy chicken shirataki noodle stir fry that is low carb, keto friendly, and absolutely delicious. You’re 9 ingredients and 10 minutes away from low-carb, keto noodle heaven. Plus, all the answers to the questions you have about shirataki noodles. #keto #ketodiet #ketofriendly #lowcarb #shiratiki #recipes #dinner #stirfry
  • Add the drained shirataki and sauce to the pan and stir well to combine everything. Turn up the heat a bit until everything is slightly charred. Enjoy hot!
    A quick and easy chicken shirataki noodle stir fry that is low carb, keto friendly, and absolutely delicious. You’re 9 ingredients and 10 minutes away from low-carb, keto noodle heaven. Plus, all the answers to the questions you have about shirataki noodles. #keto #ketodiet #ketofriendly #lowcarb #shiratiki #recipes #dinner #stirfry

10 Comments

  1. Tane says:

    Shirataki is always good with beef!
    I cook Sukiyaki and Niku jaga.
    I always make sure to put Shirataki next to beef in a pot. It is Japanese tradition!

    1. Nancy says:

      5 stars
      I used stir fry veggies. Very good!

  2. Smote says:

    Shiritaki noodles are my fave! I make sukiyaki a lot at home and always add extra :D

  3. Hi,
    I tried this at home yesterday and it turned out to be really tasty and delicious.
    What variation can I get in this same recipe to get a different taste?
    Thank you for sharing and keep sharing :)

    1. Stephanie says:

      hi rachel,
      you can use them anywhere you use noodles! i’ll be putting up some more shirataki noodle recipes soon :) so glad you liked this recipe!

      1. janmaus says:

        5 stars
        Look in your supermarket’s refrigerated produce section. The Shirataki noodles will be with the tofu and egg roll wrappers–Pasta Zero is one brand. Or you can order pantry stable versions online.

        These noodles really are a miracle. My diabetic husband needs to seriously watch the carbs, and these noodles, with very little taste on their own, are perfect to soak up sauces from any cuisine. I use them with Asian style stir fries and soups, but they are just as good with Mediterranean pasta sauces. They come in a “rice” form that does well in casseroles or under a curry. The formats I am familiar with include spagetti, angel hair, fettucine, and rice. When you open the package, there is a funky odor, but rinse the noodles in a colander and the smell disappears.

  4. Crystal says:

    Where do you buy the noodles you used in this recipe? I’ve only seen the clear ones or the black speckled noodles at my grocery store!

    1. Stephanie says:

      they sell them at ralph’s if you have one of those in your area! or they will probably have them at an asian grocery store. they’re house foods brand. hope that helps!

      1. Max. Helena Marino says:

        I bought my 6 pack of noodles thru amazon. I made Chicken Pad Thai. It was incredible. My Husband had two extra servings

  5. dhuah Abbas says:

    Looks very delicious im making it today thank you so much

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Thanks for reading as always!
-Steph & Mike