Spicy Shirataki Noodle Stir Fry

ingredients

For the Stir Fry

• 1 pack shirataki fettuccine noodles, 200g pack, drained and rinsed
• 1 cup shredded cabbage
• 1 bell pepper, ½ red and ½ green, thinly sliced
• 1 cup mushrooms, shiitake or mixed, sliced
• 1 tbsp sesame oil
• ¼ tsp hing
• ¼ tsp Chinese 5-spice powder

For the Sauce

• ½ tbsp gochujang, or an additional ½ tbsp sambal oelek
• ½ tbsp sambal oelek
• ½ tbsp agave syrup
• 1 tbsp soy sauce or liquid aminos
• 1 tbsp toasted sesame seeds

For the Air Fryer Crispy Tofu Crumble

• ½ block extra-firm tofu, pressed and crumbled
• 1 tbsp sesame oil or avocado oil
• 1 tbsp soy sauce or liquid aminos
• ½ tsp Chinese 5-spice powder
• ½ tsp maple syrup or agave
• Pinch of salt, if needed

instructions

1. Add the crumbled tofu to a bowl with the sesame oil or avocado oil, soy sauce or liquid aminos, Chinese 5-spice powder, maple syrup or agave, and a pinch of salt if needed. Mix well until evenly coated.
2. Spread the tofu crumble in a single layer in the air fryer basket. Air fry at 375°F for 10 to 12 minutes, shaking halfway through, until golden, crisp, and slightly chewy at the edges.
3. Drain and rinse the shirataki noodles well. Set them aside while you prepare the vegetables and sauce.
4. In a small bowl, mix together the gochujang, sambal oelek, agave syrup, and soy sauce or liquid aminos until smooth.
5. Heat the sesame oil in a large pan or wok over medium heat.
6. Add the hing and Chinese 5-spice powder. Stir for about 15 seconds, just until fragrant.
7. Add the shredded cabbage and sliced bell pepper. Stir-fry for 5–6 minutes, until the vegetables are just tender but still have a little crunch.
8. Add the sliced mushrooms and cook for another 2–3 minutes, until they begin to soften and lightly brown.
9. Add the rinsed shirataki noodles to the pan and sauté for 2–3 minutes, tossing them through the vegetables so they heat evenly.
10. Pour the sauce over the noodles and vegetables. Toss everything together for another 2–3 minutes, until the sauce coats the noodles and the stir fry is hot.
11. Sprinkle toasted sesame seeds and serve straight away while warm.
12. Say a prayer of gratitude & serve with love

notes

• Rinsing shirataki noodles well helps soften their natural flavor and improves the final taste.
• If you want the noodles to feel less watery, dry-fry them in the pan for 1–2 minutes before adding the sauce.
• Use liquid aminos or tamari if you want to make this gluten-free, and check that your gochujang is gluten-free too.
• For extra protein, add crispy tofu, tempeh, edamame, or extra mushrooms.
• This is best eaten fresh, as shirataki noodles have the nicest texture straight from the pan.
• If you like it spicier, add more sambal oelek at the end.
• Dietary note — Gluten-Free: ❌ as written / ✅ if using gluten-free gochujang and tamari or liquid aminos