Shirataki noodle stir fry
Yeung Man Cooking · ♥ 9.9K likes · 306.1K views · 8 min video
Read about glass and starch noodles in the BrightCulinary Book
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Ingredients
Method
Techniques
Rinse and drain the shirataki noodles and set aside. No boiling water is needed for these noodles.
- 1 package shirataki noodles
- 2–3 pieces garlic
- 60 g Chinese chives
- ginger
Thinly slice the garlic, chop the chives into bite-size pieces and cut the ginger into thin match sticks.
- 75 g oyster mushrooms
Roughly tear the oyster mushrooms.
- 1½ tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp black vinegar
Stir the soy sauce, dark soy sauce, black vinegar and maple syrup together for the stir-fry sauce.
- 1 tbsp maple syrup
Cook the mushrooms dry in a nonstick pan over medium heat for 4 to 5 minutes to get colour on them, then set aside.
The stir-fry sauce
Heat the pan to medium-low, add the chili oil, garlic, ginger and chili flakes and cook 2 to 3 minutes.
Aromatics in chili oil
- 2 tbsp chili oil
- ½ tsp chili flakes (optional)
Add the Chinese chives, turn the heat to medium and cook another couple of minutes.
Return the mushrooms, add the bean sprouts, the noodles and the sauce and saute a couple of minutes.
- 75 g bean sprouts
- ½ tsp potato starch
- 1 tbsp water
Combine the potato starch and water into a slurry, pour it in and mix to thicken the sauce.