Ingredients

• 200 g shirataki noodles
• 2 tbsp sesame oil
• 2 cloves garlic, finely chopped
• 150 g shrimp, peeled and deveined
• 1 large carrot, julienned
• 1 red bell pepper, sliced into thin strips
• 100 g baby spinach
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp grated ginger
• 1 tsp sesame seeds for garnish
• Fresh coriander for garnish

Instructions

1. Prepare the shirataki noodles by rinsing them thoroughly under cold water. Then boil them in boiling water for 2–3 minutes and drain.
2. Heat the sesame oil in a large pan over medium heat. Add the garlic and grated ginger, and sauté for one minute until fragrant.
3. Add the shrimp to the pan and cook for 2–3 minutes until pink and cooked through.
4. Incorporate the carrots and bell pepper into the pan and cook for another 2 minutes, until the vegetables are tender but still crisp.
5. Add the baby spinach and let it wilt before adding the drained shirataki noodles.
6. Drizzle the soy sauce and fish sauce over everything and toss until the noodles are well coated with the flavors.
7. Remove the pan from the heat, serve the shirataki noodles in bowls, and garnish with sesame seeds and fresh coriander.

Variations

For a vegetarian shirataki noodle recipe, you can replace the shrimp with tofu or tempeh to add protein. Experiment with different vegetables like bok choy or mushrooms to vary texture and flavor. Shirataki noodles work well in both cold salads and hot stir‑fries, so let your creativity run free!