Flank Steak Stir-Fry with Asparagus, Red Pepper and Shirataki Noodles


Recipe: Flank Steak Stir-Fry with Asparagus, Red Pepper and Shirataki Noodles
Prep time: 
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  • 1 package Shirataki Noodles
  • 3 tablespoons vegetable oil
  • ½ lb asparagus, trimmed, cut on the diagonal into 1½ inch lengths ( 1½ cups)
  • 1 pound of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and ¼ inch wide*
  • 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and ¼ inch wide
Stir Fry Sauce
  • 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water
  • 3 tablespoons soy sauce (use gluten-free soy sauce for gluten-free version)
  • 1 teaspoon finely chopped, peeled, fresh ginger
  • 1 small clove garlic, minced
  • 1 green onion, including green tops, chopped
  • ½ teaspoon chili oil
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside.
  3. Prepare the Stir Fry Sauce by combining the ingredients in a small dish, and set aside.
  4. Stir-fry the asparagus in a wok in 1 tablespoon of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.
  5. Add another 1 tablespoon of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside.
  6. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.
  7. Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce.
  8. Cook until sauce thickens, 1-2 minutes.
  9. Return the asparagus to the pan, toss to evenly coat and serve with Shirataki Noodles.
*put the steak in the freezer for 15 minutes before slicing to make it easier to slice.


Tofu, Veggie and Sesame Shirataki Noodles


Recipe: Tofu, Veggie and Sesame Shirataki Noodles
Recipe type: Gluten Free Recipes, Vegetarian
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  • 3 tablespoons canola oil, divided
  • 1 1-pound block extra-firm tofu, weighted and drained, cut into ½-inch cubes
  • 2 tablespoons fresh minced ginger
  • 1 tablespoon minced garlic
  • 1 bunch scallions, thinly sliced, greens and whites divided, about 1 cup
  • 1 15-ounce can baby corn, drained and sliced into ½ inch rounds
  • 1 red bell pepper, seeded and diced, about 1¼ cup
  • 1 cup frozen edamame *
  • 1 package Shirataki Noodles
  • ⅓ cup soy sauce
  • 1 tablespoon toasted sesame oil
  • ¼ cup lightly toasted sesame seeds, plus more for garnish
  1. Drain and rinse the Shirataki Noodles really well under warm water. Cut into bite size pieces and set aside on paper towels.
  2. Heat 2 tablespoons oil in a wok or a very large nonstick sauté pan over high heat. Add tofu and cook until browned on all sides, about 4 minutes total. Remove tofu from pan and reserve. Add remaining 1 tablespoon oil, then add ginger, garlic and scallion whites and cook until fragrant but not browned, about 30 seconds.
  3. Add baby corn, peppers and edamame and cook until peppers are slightly tender, 1-2 minutes.
  4. Add Shirataki Noodles, soy sauce and sesame oil and stir well to combine, then cook until heated through, an additional 1-2 minutes.
  5. Add scallion greens, reserving some for garnish, and sesame seeds and stir to combine.
  6. Divide among 4 plates and top with additional scallion greens and sesame seeds.
* edamame is immature soybeans in the pod


Singapore Shirataki Noodles

Singapore Shirataki Noodles
Recipe type: Chicken Dishes
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  • 8 ounce package Shirataki Noodles
  • 2 skinless boneless chicken breast
  • 2 green onions
  • 2 carrots
  • 1 red pepper
  • 2 tablespoons of lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 2 tablespoon vegetable oil
  • 1 teaspoon bottled chopped garlic or 1 minced clove
  • 1 teaspoon bottled chopped ginger or finely grated fresh
  • 2 teaspoon yellow curry powder
  • ½ teaspoon salt
  • ½ teaspoon chopped fresh coriander (optional)
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Cut chicken in half lengthwise and slice them into thin strips
  3. Slice onions into 1 inch pieces
  4. Slice carrots into thin julienne strips
  5. In a small bowl stir lime juice, soy sauce, water, and oil. set aside
  6. Heat 1 tablespoon oil in wok over medium heat add chicken and stir fry until cooked
  7. Add carrot, pepper, onions, garlic and ginger
  8. Sprinkle with curry powder and salt
  9. Add noodles then pour in lime mixture
  10. Stir often until noodles turn yellow
  11. Remove from heat and stir in coriander