Shirataki Teriyaki

The name sounds a mouthful, right? 😍 Calorie free Shirataki noodles made with Konjac flour makes for a good meal when you love noodles but trying to avoid eating too many carbs. Add to that the goodness of spinach, its even better. It does take a little time to get used to the texture of shirataki so I would say making it super scrumptious so one doesn’t ‘notice’ the difference is a good idea 😍 Kid you not, the first time I made this for R, he ate it thinking it was regular angel noodles. I don’t know if pecans are a traditional garnish (probably not) but what does it matter, right? If it tastes good, you do it. That’s my theory at least! Check out the super quick recipe below. This recipe works equally well with regular noodles too @sarchakra

PREP TIME: 5 mins

COOK TIME: 5 mins



  • Shirataki Spinach Angel Hair 7 oz
  • Peanut oil 1 tbsp
  • Onion 1, chopped
  • Ginger 2 tsp, chopped
  • Garlic 3 cloves, chopped
  • White pepper 2 tsp, crushed
  • Honey 1 tbsp
  • Sesame oil 1 tbsp
  • Brown sugar 1 tbsp
  • Soy sauce 1 tbsp
  • Serrano peppers chopped for garnish
  • Cilantro for garnish
  • Pecans for garnish
  • Mung sprouts for garnish


  • Drain the noodles. Rinse under cold water for a couple of minutes. Drain completely.
  • Heat oil. Add noodles. Stir fry for a couple of minutes. Add chopped onion, ginger and garlic. Stir fry.
  • Add crushed white pepper. In a bowl add sesame oil, honey, brown sugar and soy sauce. Mix. Add the sauce to the noodles. Toss gently and cook for a couple more minutes.
  • Turn the heat off. Garnish with torn cilantro, chopped Serrano and mung sprouts.
  • Toast the pecans for a couple of minutes. Gently break and sprinkle on the noodles. That’s it, you’re ready to tuck in! Enjoy!

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Shirataki Teriyaki

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