Dinner

Quick Shirataki Noodles with Garlic, Ginger, and Vegetables Recipe

ByElara Stone February 23, 2026February 23, 2026

Introduction

Quick Shirataki Noodles make for a light, flavorful meal that’s perfect when you’re short on time but craving something fresh and satisfying. Packed with vibrant vegetables and a savory sauce, this dish is easy to prepare and full of texture.

A white bowl holds a single serving of stir-fried clear noodles mixed with thin strips of orange carrots, light brown eggplant, and small slices of red tomato. The noodles and vegetables are lightly coated with a glossy sauce. On top, there is a dark red chili oil sauce sprinkled with black sesame seeds and small bits of toasted garlic or nuts, adding texture and visual contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 garlic cloves (minced)
1 inch ginger (minced)
1 red onion (sliced)
1 carrot (sliced into matchsticks)
1/2 aubergine/eggplant (sliced into matchsticks)
1 red bell pepper (thinly sliced)
475 g shirataki noodles (the packet should say serves 2)
1 tbsp black sesame seeds (for garnish)
1 tbsp dark soy sauce
1 tbsp rice wine vinegar
1/2 tbsp sesame oil
1 tbsp honey (see ingredients and substitutions for other options)
1 tbsp tahini (see ingredients and substitutions for other options)

Instructions

Step 1: Prepare your vegetables. Finely mince the garlic and ginger. Slice the carrot, onion, red bell pepper, and aubergine/eggplant into matchsticks.
Step 2: Place a large frying pan or wok over medium heat and drizzle with vegetable oil. Once hot, add all the vegetables and fry for 5 minutes, stirring occasionally.
Step 3: Prepare your shirataki noodles. Remove them from their packet and rinse under cold water.
Step 4: Make your noodle sauce by combining the dark soy sauce, rice wine vinegar, sesame oil, honey, and tahini in a small bowl. Stir to combine and adjust to taste.
Step 5: Once the vegetables have softened and developed some color, add the shirataki noodles and the sauce to the pan. Stir-fry and combine until the sauce coats the vegetables and noodles evenly.
Step 6: Divide the noodles between two bowls, sprinkle with black sesame seeds, and enjoy!

Tips & Variations

Substitute honey with maple syrup or agave nectar for a vegan-friendly option.
Try adding sliced mushrooms or snap peas for extra flavor and crunch.
For more protein, toss in some cooked tofu or grilled chicken before serving.
Rinse shirataki noodles thoroughly and dry them well to reduce their natural odor.

Storage

Store leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or soy sauce if needed to prevent drying out. Shirataki noodles are best enjoyed fresh but can hold well when stored properly.

How to Serve

A close-up of a white bowl filled with noodles mixed with colorful vegetables and small pieces of mushrooms and tofu. The noodles are pale and slightly glossy, lifted by dark wooden chopsticks showing their long, tangled strands. Inside the bowl, thin orange carrot strips, red bell pepper slices, and dark mushroom chunks mix with the noodles, all sprinkled with black and white sesame seeds. The bowl sits on a white marbled surface with a soft background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What are shirataki noodles made from?

Shirataki noodles are made from konjac yam, a low-calorie, high-fiber root. They have a translucent appearance and a slightly chewy texture, making them a popular low-carb alternative to traditional pasta.

Can I use regular pasta instead of shirataki noodles?

Yes, you can substitute shirataki noodles with your favorite pasta, but the dish will have a different texture and nutritional profile. Adjust cooking times accordingly.