Low Carb Vegetable Stir-Fry Noodles
Satisfy your craving for a delicious and healthy meal with this Low Carb Vegetable Stir-Fry Noodles recipe! Featuring shirataki noodles—known for their low-carb and gluten-free profile—this dish is packed with vibrant, nutrient-rich vegetables like zucchini, carrots, broccoli, and red bell pepper, all tossed in a savory blend of soy sauce and rice vinegar. Flavored with fragrant garlic, zesty ginger, and a hint of optional chili flakes for added heat, this quick and easy stir-fry comes together in just 25 minutes, making it perfect for busy weeknights. Garnished with green onions and toasted sesame seeds, it’s not only visually stunning but also irresistibly delicious. Ideal for keto diets or anyone looking to reduce carbs while enjoying a satisfying noodle dish!
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Recipe Information
Ingredients
- 200 grams Shirataki noodles
- 2 tablespoons Sesame oil
- 3 whole Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 large Red bell pepper, sliced thinly
- 1 medium Zucchini, spiralized or julienned
- 1 medium Carrot, spiralized or julienned
- 1 cup Broccoli florets
- 2 tablespoons Soy sauce or tamari (for gluten-free)
- 1 tablespoon Rice vinegar
- 0.5 teaspoon Chili flakes (optional)
- 2 stalks Green onions, chopped
- 1 teaspoon Toasted sesame seeds (optional)
Instructions
Rinse the shirataki noodles under cold water for 1-2 minutes. Drain well and set aside.
Heat a large skillet or wok over medium heat and add 1 tablespoon of sesame oil.
Add the minced garlic and grated ginger to the skillet, sautéing for about 30 seconds until fragrant.
Toss in the broccoli florets, red bell pepper, zucchini, and carrot. Stir-fry the vegetables for 4-5 minutes until slightly tender but still crisp.
Push the vegetables to the side of the skillet and pour in the remaining 1 tablespoon of sesame oil. Add the shirataki noodles and stir-fry them for 1-2 minutes to absorb the flavors.
Combine the noodles and vegetables together in the skillet. Add the soy sauce (or tamari), rice vinegar, and chili flakes if using. Stir well to coat everything evenly.
Cook for an additional 2 minutes, allowing the sauce to blend and the vegetables to cook through slightly.
Remove from heat and garnish with chopped green onions and toasted sesame seeds, if desired.
Serve hot and enjoy your low-carb vegetable stir-fry noodles!
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 23.7 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1933 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
