Keto Shirataki Noodles With Peanut Sauce

Keto Shirataki Noodles with Peanut Sauce

Who say’s you can’t have noodles and stay on a keto low carb diet? Check out this fresh new recipe using keto Shirataki noodles again. They are great marinated and then pan fried.

This is a great low carb noodle when you just want pasta without all the gluten and carbohydrates.

SHIRATAKI WHAT?

Shirataki noodles are made in many different sizes and shapes. My favorite is the fettuccini and rice variety.

They are very low carb. The word “shirataki” means “white waterfall”, describing the appearance of these noodles.

THEY’RE MADE OF WHAT?

When I first heard of shirataki noodles I assumed they were made out of Shirataki mushrooms but they are not. Shirataki noodles are made from the konjac yam (devil’s tongue yam or elephant yam). Shirataki noodles are thin, translucent, gelatinous traditional Japanese noodles.

These Keto Shirataki Noodles are mostly made of a water-soluble dietary fiber water called clucomannan and water.

TASTE

Once rinsed, Shirataki noodles have little flavor of their own and are best marinated. Shirataki noodles and rice are very low in carbohydrates in calories.

These low carbohydrate and calorie properties make the Shirataki noodle very attractive to low carb keto dieters.

These noodles work well with many different cuisines however my favorite way to make them is with an Asian flavoring.

I have used these noodles before in my Spicy Shirataki Noodles with Lime and Cilantro sauce.

Keto Chinese food

Most Chinese food plays along with the flavor profile of something sweet and something salty.

Something sweet usually means sugar. Sugar means pain and inflammation in my body due to my autoimmune (ra).

There are no added sugars in this recipe and my other Chinese Asian inspired recipes.

Try out these delicious Keto Shirataki noodles with Spicy Ketchup Chicken , Fried Cauliflower Rice , Salty and Sweet Chicken or Spicy Shirataki Noodles with Lime and Cilantro sauce. for a Keto Chinese food party without having a carb up!

Keto Shirataki Noodles with Peanut Sauce

Sauce

• 4 TBS (24 g) PB-2
• 2 TBS Coconut Aminos
• 20 ml White Wine Vinegar
• 1/4 tsp Red Curry Paste
• 1/4 Tsp Garlic Powder
• 1/4 Tsp Onion Powder
• 1/4 tsp ground ginger
• 2 Tsp powdered swerve

The Mains

• 85 g Broccoli chopped
• 2 bags of Shirataki noodles 10% Discount. Code: AFF10MN
• 16 oz Boneless Skinless Chicken Thighs
• 1 tbs sesame or coconut oil
• 3 Medium Chopped Green onion
• 1 garlic clove

Garnish

• 2 TBS Fresh Chopped Cilantro
• 1 Tbs Sesame Seeds

Instructions

• Mix the sauce ingredients in a small bowl and set aside for the flavors to marinade while you prepare the rest.
• Drain the noodles and rinse under running water using a metal sieve until there is no “fishy odor” left. Dry the noodles the best you can using paper towels. Set aside.
• Chop the chicken thighs into uniform pieces and season with salt.
• Add the oil to the pan and saute the chicken over medium heat in a cast iron skillet. Saute until the chicken is browned on all sides.
• Meanwhile, chop the green onion, fresh ginger broccoli and Cilantro.
• When the chicken is finished cooking, remove from the pan and set aside.
• Add the fresh ginger and garlic and saute for 1 minute.
• Next, add the noodles to the pan and saute for about 3-5 minutes. Stir the noodles around in the pan and allow them to de-glaze any tasty chicken bits off of the bottom of the pan.
• Add the broccoli and green onions and saute for another 2-3 minutes.
• Add the chicken and the green onion and the peanut sauce to the pan and stir making sure everything is completely coated and the sauce is heated through.
• Garnish with Cilantro and Sesame Seeds.
• Serve!

5 from 1 vote

Print

Shirataki Noodles With Peanut Sauce

Delicious low carb Shirataki noodles in peanut sauce. Make it with or without the chicken for either a side dish or a whole meal.

Course Main Course

Cuisine Japanese

Keyword shirataki noodles

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 servings

Calories 220 kcal

Author Becky Craigo

Ingredients

Sauce

• 4 TBS PB-2 (24 g)
• 2 TBS Coconut Aminos
• 20 ml White Wine Vinegar
• 1/4 tsp Red Curry Paste
• 1/4 Tsp Garlic Powder
• 1/4 Tsp Onion Powder
• 1/4 tsp ground ginger
• 2 Tsp powdered swerve

The mains

• 85 g Broccoli chopped
• 2 bag Shirataki noodles 10% Discount. Code: AFF10MN
• 16 oz Boneless Skinless Chicken Thighs
• 1 tbs sesame or coconut oil
• 3 Medium Chopped Green onion
• 1 minced garlic clove

Garnish (Optional)

• 2 TBS Fresh Chopped Cilantro
• 1 Tbs Sesame Seeds

Instructions

1. Mix the sauce ingredients in a small bowl and set aside for the flavors to marinade while you prepare the rest.
2. Drain the noodles and rinse under running water using a metal sieve until there is no "fishy odor" left. Dry the noodles the best you can using paper towels. Set aside.
3. Chop the chicken thighs into uniform pieces and season with salt.
4. Add the oil to the pan and saute the chicken over medium heat in a cast iron skillet. Saute until the chicken is browned on all sides.
5. Meanwhile, chop the green onion, fresh ginger broccoli and Cilantro.
6. When the chicken is finished cooking, remove from the pan and set aside.
7. Add the fresh ginger and garlic and saute for 1 minute.
8. Add the noodles to the pan and saute for about 3-5 minutes. Stir the noodles around in the pan and allow them to de-glaze any tasty chicken bits off of the bottom of the pan.
9. Add the broccoli and green onions and saute for another 2-3 minutes.
10. Add the chicken and the green onion and the peanut sauce to the pan and stir making sure everything is completely coated and the sauce is heated through.
11. Garnish with Cilantro and Sesame Seeds.
12. Serve!