Shiratake noodles are a miraculous low carb product that contain no carbs or gluten. They are made from a type of yam fiber and are common in Japanese cooking. You can usually find them in the refrigerated section over by the tofu and wonton wrappers – if not you can order them online in a variety of shapes.
Some people find the texture of Shiratake noodles a little rubbery, but I don’t personally have a problem with it because it reminds me of rice noodles. If you’re expecting it to be like traditional semolina pasta it might be a little weird at first, but most people can get used to it – especially if you’re on a low carb diet and really missing rice and noodles.
When you’re eating keto these are as close as you can get to real pasta – and when prepared right it will be a game changer. If you’ve been on the fence about trying low carb Shiratake noodles, I urge you to give them a chance with this recipe!
I first experimented with the Shiratake noodles in my low carb Potsticker Meatball Asian Noodle Soup recipe, and I couldn’t get enough of it. I knew I wanted to do a low carb lo mein style dish with them, but hadn’t gotten around to it until last week. I wish I had made it a priority sooner because this was amazing!
Super easy, it cooks even faster than traditional pasta, so the entire dish only takes minutes to cook once your meat and veggies are prepped. This is great for a low carb weeknight meal because you can make it at home faster than it would take to run out and get Chinese takeout from down the street – and it comes without the heaping side of guilt and shame!
If you don’t eat pork, you can easily sub in chicken, beef or shrimp with excellent results! You can also throw in some snow peas, baby corn, bean sprouts, or other veggies according to your preference. The Shiratake noodles come out of the package very long which makes them hard to serve and eat. I cut mine up a bit after draining them to make them easier to manage – I recommend doing that before you toss them into the pan because once you mix them in it’s a little harder to do. Finally, you can adjust the heat (this is pretty mild as is) by adding some dried red pepper flakes or chopped fresh chili’s if you like it hot like I do!
So tell me – love Shiratake noodles? Hate them? Never tried them? I’m planning to do some more recipes with it so I’m just wondering if it’s something you’d be willing to try or not! And if so, what kinds of pasta dishes would you like to see recreated? More Asian recipes or would you rather something else? I am at your disposal!!!
While you’re here, have you checked out the IBIH Community Forums yet? Lots of great support over there from fellow IBIH fans and low carbers so be sure to join the conversation – especially if you’re doing the Egg Fast Menu Plan or Weekly Keto Menu Plans!
You should also check out the Cookbooks Page to get your copy of The Gluten Free Low Carber and any or all of my Ezines! I’m running a special of all five (over 150 recipes!) for just $19.99 – or you can get them piecemeal if you already have some of them and just want to complete your collection!
- 1/2 lb pork sirloin, sliced thin (or chicken, beef, or shrimp)
- 1 Tbsp Gluten Free Soy Sauce (Tamari)
- 1 Tbsp Avocado oil (light olive oil or coconut oil will work)
- 1/3 cup thinly sliced mushrooms
- 1 cup shredded Savoy or Napa cabbage leaves
- 1/2 cup sliced scallions
- 2 cloves garlic, sliced
- 1 bag Shiritake Noodles (8 oz) spaghetti style
- 1/4 cup gluten free soy sauce
- 1 tsp sesame oil
- 1 tsp minced ginger
- 2 Tbsp rice wine vinegar (unseasoned, no sugar)
- 1 Tbsp granulated sugar substitute
- 1/2 tsp Sriracha hot sauce
- 1 tsp Hoisin sauce
- Open your package of Shiritake noodles and dump them into a strainer. Rinse them well and let them sit a bit to drain. If you’re going to cut them, you can do so now easily using clean kitchen shears – otherwise transfer to a cutting board and use a sharp knife. Set aside.
- Combine the pork and 1 Tbsp gf soy sauce and let it marinate while you prep the other veggies. Heat the avocado oil (or other) in a large saute pan. Add the pork and saute for about 2 minutes on high heat or until just cooked through. Remove the pork and set aside. Add the mushrooms to the pan and saute for about 2 minutes or until golden brown and slightly softened – add a little more oil if necessary. Remove the mushrooms. Add the garlic, cabbage and scallions to the pan and cook for about one minute or until slightly wilted and fragrant. Remove the pan from the heat and add your drained Shiritake noodles to the pan and toss with the greens. Let it sit while you make the sauce. In a small bowl, whisk together all of the sauce ingredients. Add it to the pan with the noodles and veggies and put back on the heat. Add the mushrooms and pork back to the pan and cook for 2-3 minutes over medium high heat until the sauce thickens and soaks into the noodles.
- Serve hot garnished with fresh hot chilis, fresh cilantro, and toasted sesame seeds if desired.