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Shirataki Noodles with Spicy Scallions, Bean Sprouts, and Mint
Source: The Sweet Life: Diabetes Without Boundaries by Sam Talbot

Tofu shirataki noodle dish infused with Asian flavors.

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 126.1
Total Carbs 15.7 g
Dietary Fiber 2.7 g
Sugars 2.8 g
Total Fat 5.7 g
Saturated Fat 0.7 g
Unsaturated Fat 2.1 g
Potassium 190.1 mg
Protein 3.6 g
Sodium 210.8 mg
Dietary Exchanges
1 Fat , 2 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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16 oz  shirataki noodles
2 tbsp  toasted sesame oil
6 each  medium garlic cloves
0 1/4 cup  fresh ginger root
2 tbsp  fresh lemongrass
4 each  medium celery stalk
1 each  Onion, red, fresh, large, whole
1 each  medium shallots
2 each  medium carrots
2 tbsp  rice vinegar
1 cup  low sodium chicken broth
1 cup  fresh bean sprouts
3 each  scallions
0 1/4 cup  fresh mint
1 tbsp  chili paste
1 pinch  salt and pepper
2 each  Juice, lime, fresh, yield per fruit
  1. Bring a large pot of water to a boil. Add the noodles and cook for 1 to 2 minutes to warm through. Drain noodles and set aside.
  2. In a large skillet, heat the sesame oil over medium-high heat. Add garlic, ginger, lemongrass, celery, onion, shallot, carrots, and vinegar. Cook 2 to 3 minutes until the onion is translucent and the mixture is fragrant.
  3. Add broth, bean sprouts, scallions, mint, and chili paste. Cook for another 2 minutes.
  4. Add the drained noodles and cook for 1 minute, tossing with tongs to combine.
  5. Divide the noodles among 6 bowls. Season each serving to taste with salt and pepper and sprinkle with lime zest and juice. Serve hot.

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