Shirataki Noodle Curry Recipe

Have you ever tasted a dish so intriguing that it feels like a culinary adventure with each bite? That’s exactly the rollercoaster of flavors you’ll experience with this coconut curry shirataki noodle bowl, blending the zest of lime with aromatic spices and creamy coconut milk for a truly unforgettable meal.

Curry with Shirataki Noodles may be a delightful dish, but it was hard to find a recipe that met my criteria—nutritious and low in calories—until I stumbled upon this one. With only 20 calories per serving, the noodles are the perfect base for a dish made with rich coconut milk and aromatic spices like cumin and turmeric.

I like to add fresh vegetables to the pot and give the whole thing a good squeeze of lime juice for a refreshing finish. You can make it as spicy as you like.

Need a vehicle for the sauces you love? These noodles are ready and waiting.

Shirataki Noodle Curry Recipe Ingredients

• Shirataki Noodles: Low-calorie, low-carb, high in fiber from konjac plant.
• Coconut Milk: Creamy, rich in healthy fats, adds sweetness and thickness.
• Curry Powder: Aromatic, combines spices like turmeric, coriander for depth.
• Ginger: Anti-inflammatory, adds warmth and subtle spiciness.
• Lime Juice: Bright, tangy acidity, balances rich flavors.

Shirataki Noodle Curry Recipe Ingredient Quantities

• 1 pack (7 oz) shirataki noodles
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 cup mixed vegetables (e.g., bell peppers, carrots, snap peas), chopped
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Crushed peanuts or cashews (optional, for garnish)

How to Make this Shirataki Noodle Curry Recipe

1. Rinse the shirataki noodles under cold water until they are very clean, and then allow them to drain.

Set them in a bowl without water so they can dry out as much as possible.

2. In a large pan, over medium heat, warm the vegetable oil. When the oil is hot, add the diced onion and sauté until it is translucent.

3. Add the grated ginger and minced garlic to the heated pan, cooking them for 1-2 minutes until they release a fragrant aroma.

4. Add the following to the pan:
— curry powder
— ground cumin
— turmeric
— chili powder
Stir to combine and cook for one minute.

5. Combine the spices into the liquid by stirring in the coconut milk and vegetable broth.

6. Add soy sauce and lime juice; then mix in the chopped mixed vegetables.

7.
1. Bring the mixture to a gentle simmer.
2. Cook for about 10-15 minutes.
3. Allow the vegetables to become tender.

8. After the vegetables have been cooked, add the shirataki noodles (having first rinsed them) to the curry. Mix them in well.

9. Salt to taste and let the noodles heat through for about 2-3 minutes.

10. Present the curry in bowls, with fresh cilantro and crushed peanuts or cashews as desired, for garnish. Enjoy!

Shirataki Noodle Curry Recipe Equipment Needed

1. Colander or strainer
2. Large bowl
3. Large pan or skillet
4. Wooden spoon or spatula
5. Measuring spoons
6. Grater
7. Knife
8. Cutting board
9. Ladle (optional, for serving)

FAQ

• What are shirataki noodles?Shirataki noodles are made from the konjac plant and are low in calories and low in carbs. They have a unique texture and are a great substitute for traditional pasta or rice noodles.
• Can I use other types of noodles for this curry?Yes, you can use rice noodles or wheat noodles in place of shirataki noodles if you want, but the texture and the nutrition profile will be different.
• Is this curry spicy?The curry is mildly spicy due to the chili powder. If you want a hotter dish, you can increase the amount of chili powder accordingly.
• What vegetables work best in this dish?Any combination of vegetables can be used. Bell peppers, carrots, and snap peas add a nice crunch and flavor, but feel free to add others like broccoli, zucchini, or spinach.
• Is there a substitute for coconut milk?If you do not particularly like coconut milk, you can use almond milk or cashew milk for a different, creamy base; however, it may change the flavor profile somewhat.
• How do I prepare shirataki noodles?Wash the shirataki noodles well under running cold water and then boil them for 2-3 minutes to remove any residual odor. Be sure to drain completely before using in the curry.
• Can I make this curry ahead of time?Certainly, you can make the curry beforehand and keep it in the refrigerator for as long as 3 days. When you’re ready to serve, reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens up too much.

Shirataki Noodle Curry Recipe Substitutions and Variations

Shirataki noodles: If you want a different texture, try using zucchini noodles or rice noodles in place of shirataki noodles.
Curry powder: A blend of garam masala and turmeric can be used for a similar flavor profile.
Coconut milk: Substitute almond milk and a tablespoon of coconut cream for a lighter option.
Vegetable broth: Substitute with chicken broth if a non-vegetarian version is preferred.
Tamari or coconut aminos serve as a gluten-free alternative to soy sauce.

Pro Tips

1. Noodle Prep For an improved texture, after rinsing the shirataki noodles, blanch them in boiling water for 1-2 minutes, then dry-fry them in a separate pan for a few minutes to remove excess moisture before adding them to the curry.

2. Enhance Flavor Toast the curry powder, cumin, turmeric, and chili powder in a dry pan before adding to the onion, garlic, and ginger. This can bring out the depth of the spices and enhance the overall flavor of the dish.

3. Creamier Sauce For an extra creamy curry, you can use full-fat coconut milk and blend a small portion of the coconut milk with the grated ginger and garlic before adding it to the pan. This can create a smoother consistency and richer flavor.

4. Veggie Versatility To maintain a crunchy texture, add quick-cooking vegetables like snap peas or bell peppers closer to the end of the simmering time. You can also incorporate other vegetables like spinach or bok choy for variety.

5. Garnish Upgrade For added crunch and a burst of flavor, lightly toast the crushed peanuts or cashews in a dry pan before using them as a garnish. A sprinkle of freshly squeezed lime juice just before serving can also brighten the dish.