Servings: 4 servings
Calories: 198kcal
Ingredients
- 2 packages shirataki noodles rinsed and patted dry
- 3 tbsp tahini or natural peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp allulose or preferred keto sweetener
- 1 clove garlic minced
- 1/2 tsp chili oil or to taste
- 1 cucumber julienned
- 2 scallions thinly sliced
- 1 tbsp toasted sesame seeds
Instructions
- Dry-fry the shirataki noodles in a hot, empty pan for 2-3 minutes to remove excess moisture. Let cool, then chill in the fridge for at least 15 minutes.
- Whisk together tahini, soy sauce, rice vinegar, sesame oil, allulose, garlic, and chili oil until smooth, adding a splash of water if needed to loosen.
- Toss the chilled noodles with the sauce until well coated.
- Top with julienned cucumber, scallions, and toasted sesame seeds.
Notes
Chef's Tip: Chilling the noodles before dressing them is what gives this dish its refreshing, cold-noodle-shop character - don't skip the chill time. Keto Swaps: shirataki noodles replace wheat noodles, and tahini or peanut butter keeps the classic nutty sauce with far fewer carbs than a sugar-heavy bottled version.
Nutrition
Calories: 198kcal | Protein: 9g | Fat: 16g | Fiber: 3g
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