Shirataki Yakisoba (gluten-free)

A healthier version of Yakisoba, a classic Japanese festival food.

This healthy take on traditional Japanese yakisoba is easy to make and tastes even better than the original, thanks to the addition of a generous helping of mushrooms and vegetables.

Course Entree

Cuisine Japanese

Level Beginner

Main Ingredient Noodles, Vegetable

Diet Dairy-Free, Gluten-Free, Low-Carb

Prep Time 5

Cook Time 7

Total Time 12

Servings servings

Calories 173kcal

Ingredients

for yakisoba sauce

3 tablespoon Worcestershire sauce
2 teaspoons ketchup
2 teaspoons soy sauce (use tamari for gluten-free)
2 teaspoons honey

for yakisoba

100 grams bacon (~3 slices, cut into thin strips)
60 grams onion (~½ small onion, sliced)
40 grams carrot (~½ carrot, julienned)
40 grams red bell pepper (~¼ pepper, julienned)
60 grams shimeji mushrooms (~½ bunch, trimmed)
40 grams celery (~1 rib, sliced)
452 grams shirataki noodles (rinsed and drained well)
40 grams snap peas

Instructions

Make the yakisoba sauce by whisking together the Worcestershire sauce, ketchup, soy sauce and honey in a small bowl.
To make the yakisoba, add the bacon to a frying pan over medium-high heat and fry until some fat starts to render out.
Add the onions, carrots, bell peppers, shimeji, and celery and stir-fry until the veggies are partially cooked.
Turn up the heat and add the shirataki noodles and yakisoba sauce. Stir-fry until there is no liquid left.
Add the snap peas and stir-fry briefly until the snap peas are bright green.

Nutrition