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Shirataki noodles in a wok

updated

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Ingredients for 2 servings:

  • 280 g Shirataki noodles
  • 1 carrot(s)
  • 200 g bamboo slices
  • 100 g sugar snap peas
  • 2 shallots (Thai)
  • Oil for frying
  • 100 ml water
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce, dark
  • ½ tsp salt
  • 200 g soy sprouts, fresh
  • 150 g pak choi (Shanghai)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Rinse the noodles with cold water and drain in a colander. Wash and slice the vegetables. Finely chop the shallots and fry half of them in hot oil in a wok. Add the carrots, bamboo shoots, snow peas, the remaining shallots, and 100 ml of water, then add the noodles. Season with salt. Stir-fry for about 3-5 minutes. Season with soy sauce, oyster sauce, and salt. Finally, add the bean sprouts and bok choy and stir again.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Shirataki noodles in a wok