One skillet stir fry recipes are a perfect weeknight dinner as they can be whipped up in a snap with ingredients already in your fridge. We love this healthy recipe that uses a low-fat, low-carb noodles called shirataki, a Japanese noodle made from the konnyaku potato. Their flavor is quite benign, making them an effective flavor sponge, and their texture more gelatinous than other noodles. Two types of shirataki noodles are commonly found in the States: traditional shirataki (also known as konnyaku noodles) and tofu-based shirataki. Look for them in your supermarket next to the tofu, they are usually found in water-filled pouches.
This easy recipe from Cookbook Archaeology features your favorite protein (try leftover meat like chicken, beef or pork; ground turkey; soy crumbles or firm tofu) tossed with fresh ginger, green onions, veggies and savory seasonings. In just minutes you'll have a healthy, low-fat meal that's full of flavor and won't leave you hungry!
Szechuan-Style Shirataki Noodles
Submitted to Foodista by Cookbook Archaeology
3 packages shirataki, drained and rinsed in cold water
8 oz. protein (ground turkey, soy crumbles, or firm tofu)
2 tablespoons soy sauce (I like double soy for this dish)
2 tablespoons rice wine or dry sherry
1 teaspoon chili sauce (Szechuan if possible, I often use Sriracha)
2 tablespoons minced fresh ginger
3 scallions, sliced thin in rings (both green and white parts)
2 cups raw, chopped veggies of choice (e.g., eggplant or peppers)
1 teaspoon sesame oil
Microwave the noodles for 1 minute on high, drain them thoroughly, pat them dry, and set aside.
Add the soy sauce, rice wine, and chili sauce to your protein, toss to coat (or mix thoroughly if you’re using ground meat) and set aside.
Spray a non-stick skillet with a little vegetable oil and heat it over a high flame. Add the ginger and cook for about 30 seconds until it starts to become fragrant. Toss in your veggies and cook, stirring, until they’re al dente – nearly (but not quite) done.
Add the scallions and your protein and continue to stir-fry until it’s cooked through (about 1-2 minutes for tofu, soy, or turkey). Add the noodles, sprinkle with a tiny bit more soy sauce (about 2 tsp.), and cook about 1 minute until the shirataki are heated through.
Turn into a serving bowl, drizzle the sesame oil over the noodles, and toss.
- Szechuan-Style Shirataki Noodles
- Light and Healthy Asian Chicken Noodle Soup with Gluten-Free Option
- Quick and Easy Chicken Teriyaki with Noodles
- Quick and Easy Shrimp Noodle Bowl
- Low Fat Chinese Chicken and Noodle Stir-Fry
- Gluten-Free Thai Chicken Noodle Bowl
- Coconut and Shrimp Thai Noodle Soup in a Mug
- Meatless Monday Recipe: Vietnamese Noodle Salad With Tofu
- Easy Weeknight Dinner: Basil and Black Pepper Beef With Egg Noodles
- Quick and Easy Sesame Noodles