Low Carb Stir-Fried Noodles with Vegetables

Satisfy your noodle cravings guilt-free with this vibrant and flavorful Low Carb Stir-Fried Noodles with Vegetables recipe! Bursting with color and nutrition, this dish uses shirataki noodles—a low-carb, gluten-free alternative—to create a satisfying base for tender-crisp vegetables like red bell pepper, zucchini, broccoli, and carrots. Infused with the bold flavors of garlic, ginger, soy sauce, and sesame oil, this quick and healthy stir-fry comes together in just 25 minutes, making it perfect for busy weeknights. Garnished with green onions and optional sesame seeds, it's a light yet hearty meal that's keto-friendly, gluten-free, and customizable to your taste. Whether you’re watching your carbs or simply looking for a nutritious dinner idea, this recipe is packed with wholesome goodness and flavor in every bite!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 200 grams Shirataki noodles (konjac noodles)
• 2 tablespoons Olive oil
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, freshly grated
• 1 medium Red bell pepper, thinly sliced
• 1 medium Zucchini, julienned or spiralized
• 1 cup Broccoli florets
• 1 medium Carrot, julienned or shredded
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 teaspoon Sesame oil
• 1 teaspoon Rice vinegar
• 2 stalks Green onion, thinly sliced
• 1 tablespoon Sesame seeds (optional)

Directions

Step 1

Rinse the shirataki noodles thoroughly under cold water for 2-3 minutes and drain well. Pat them dry using a paper towel to remove excess moisture.

Step 2

Heat a large non-stick skillet or wok over medium heat. Add 1 tablespoon of olive oil and cook the shirataki noodles for 3-4 minutes, stirring occasionally, to remove excess water and improve texture. Remove the noodles from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and grated ginger for 30 seconds until fragrant.

Step 4

Add the red bell pepper, zucchini, broccoli florets, and carrot to the skillet. Stir-fry the vegetables for 5-6 minutes until they are tender but still crisp.

Step 5

Return the cooked shirataki noodles to the skillet and toss with the vegetables.

Step 6

In a small bowl, whisk together soy sauce, sesame oil, and rice vinegar. Pour this sauce over the noodle and vegetable mixture. Toss everything well to ensure even coating.

Step 7

Cook for another 2 minutes, stirring frequently, to allow the flavors to meld together.

Step 8

Remove from heat and garnish with sliced green onions and sesame seeds, if using. Serve immediately and enjoy!

Nutrition Facts

Serving size	(827.4g)

Amount per serving	% Daily Value*
Calories	624.4

Total Fat 47.9g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 8.5g
Cholesterol 0mg	0%
Sodium 2096.8mg	0%
Total Carbohydrate 39.9g	0%
Dietary Fiber 16.1g	0%
Total Sugars 15.3g
Protein 14.6g	0%

Vitamin D 0IU	0%
Calcium 255.9mg	0%
Iron 5.2mg	0%
Potassium 1455.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.4%

Protein: 9.0%

Carbs: 24.6%