Shirataki Tofu Noodles in Peanut Sauce


A part of "gettinghealthy." I admit I was dubious about shirataki noodles, but this dish is delicious. Please be sure to rinse and dry fry your noodles out of the package. This helps both the texture and gets rid of the weird funky smell of these interesting noodles! Filling and super tasty - this clocks in at 245 calories and 17g of protein  - I'm definitely making these again.


  • 1 package of tofu shirataki noodles
  • 1 clove garlic, minced
  • 1 knob of ginger, minced
  • 2 mushrooms sliced
  • 1 egg beaten
  • 1/4 tsp coconut oil
  • 1 cup pea sprouts
  • 1 scallion chopped
  • 1 cup cilantro chopped
  • 1 T peanut butter (I used one with flax seeds)
  • 3 tsp Braggs amino acids
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil
  • 3 T hot water
  • a squeeze of lime
  • chili peppers to taste
  • black pepper
  • (optional chopped peanuts and honey)


  1. rinse and dry fry the tofu shirataki noodles for 20 mins and set aside
  2. in the meantime, whisk peanut butter, vinegar, lime, braggs, water, sesame oil together and set aside (optional spoon of honey)
  3. add coconut oil to hot pan - saute ginger, garlic, mushrooms til nicely browned
  4. add noodles back in the pan and toss
  5. add beaten egg on the side of the pan and when cooked enough, scramble into the noodles
  6. take off heat, and pour in peanut butter mixture, toss well
  7. add in pea sprouts
  8. top with cilantro, scallions, black sesame seeds, chili peppers, optional chopped peanuts
  9. eat. nomnomnom.

MACROS: (without honey and chopped peanuts)

Cal: 245, Fat: 15g, Carb: 5g, Protein: 17g, Sodium: 1,068mg, Sugar: 5g