Fried Shirataki Konjac Noodles

Shirataki Yakisoba

  • By
    Maki Shibata
  • Time
    10 minutes
Fried Shirataki Konjac Noodles

Normally, fried noodles (Yakisoba) are made with Chinese noodles, but this recipe replaces them with low-calorie Shirataki konjac noodles. The combination of shirataki, meat, and plenty of vegetables makes for a satisfying dish.

Nutrition per Serving
  • Calories
    336
  • Sodium
    874mg
  • Fat
    20.7g
  • Protein
    17.6g
  • Carbs
    24.7g
  • Fiber
    7.6g
  • Cholesterol
    46mg

Ingredients

Servings
-
2
+
Imperial
  • 10.58  oz Shirataki konjac noodles
  • 0.33  lb Pork (thinly sliced)
  • a little Salt
  • a little Pepper
  • leaves Cabbage
  • 3.53  oz Bean sprouts
  • 0.5  Carrot
  • tbsp Vegetable oil
  • tbsp Okonomiyaki sauce
  • to taste Red pickled ginger /Beni-shoga (optional)
  • to taste Green laver / Aonori seaweed (optional)

Instructions

Fried Shirataki Konjac Noodles

Step 1

Cut Shirataki in half lengthwise, boil briefly, drain in a colander.

Fried Shirataki Konjac Noodles

Step 2

Cut the pork into bite-sized pieces and season with salt and pepper. Cut the cabbage into bite-sized pieces and the carrot into half-moon slices.

Fried Shirataki Konjac Noodles

Step 3

Put the Shirataki in a frying pan without oil and dry cook over medium heat to soak up the water, then take it out once on a plate.

Fried Shirataki Konjac Noodles

Step 4

Put vegetable oil in a frying pan over medium heat and cook the pork. When the pork is cooked, add the carrots and stir-fry, and when they have softened, add the cabbage and bean sprouts and stir-fry briefly.

Fried Shirataki Konjac Noodles

Step 5

Put the Shirataki back into the frying pan, add the okonomiyaki sauce and stir-fry together. Turn off the heat.

Fried Shirataki Konjac Noodles

Step 6

Serve on a plate, garnished with red pickled ginger and sprinkled with green laver, to taste.

Fried Shirataki Konjac Noodles

Registered Dietitian, Director of Emish

All smiles at the dining table! Based on her experience in food service management, nutritional counseling, and food planning, development, and sales, she now appears on cooking programs, publishes recipes and columns in publications and web media, and develops and produces menus for food manufacturers and restaurants.