Servings: 4 servings
Calories: 212kcal
Ingredients
- 2 packages shirataki noodles rinsed and patted dry
- 2 tbsp avocado oil
- 4 dried shiitake mushrooms rehydrated and sliced
- 1 cup bean sprouts
- 3 scallions cut into 2-inch pieces
- 3 tbsp soy sauce
- 1 tbsp oyster sauce or keto-friendly substitute
- 1 tsp sesame oil
- 1 tsp dark soy sauce for color
Instructions
- Dry-fry the shirataki noodles in a hot, empty pan for 2-3 minutes to remove excess moisture, then set aside, keeping the noodles as intact as possible.
- Heat avocado oil in a wok over high heat. Stir-fry the shiitake for 2 minutes until fragrant.
- Add the noodles carefully, without breaking them, along with soy sauce, oyster sauce, and dark soy sauce. Toss gently over high heat 2-3 minutes.
- Add bean sprouts and scallions, tossing gently just to warm through.
- Finish with sesame oil and serve immediately, lifting the noodles onto plates without cutting them.
Notes
Chef's Tip: Handle the noodles gently throughout and avoid cutting them at any point - staying unbroken from pot to plate is the entire symbolism of the dish. Keto Swaps: shirataki noodles replace the traditional egg noodles, keeping the long, unbroken strands with almost no carbs.
Nutrition
Calories: 212kcal | Protein: 9g | Fat: 14g | Fiber: 2g
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