Shirataki Sukiyaki

Today, I’m nerdin’ on noodles! I share two Asian-inspired noodle dishes using shirataki (“white waterfall” in Japanese) – sukiyaki and japchae. While it’s a product we’ve had in Japan since forever, it’s being marketed here in the States as a “miracle noodle,” because it has no calories, no carbs, and is basically 100% fiber. Shirataki is made out of konnyaku (called konjac in the US). You can tear it into pieces or cut a block into cubes, to use in hot pots – the noodle version is called shirataki because of how it looks.  
 
I’ve tried the westernized recipes using shirataki that the manufacturers came up with to appeal to a western audience, and personally? Not a fan. Trying to use shirataki noodles in western dishes, like Italian? It never really worked for me.

To me, shirataki seems to really only work best in dishes where there is a similarity to an already-existing texture in a dish, like Vietnamese vermicelli noodles (which is probably the closest comparison to its texture that I can come up with) and Korean sweet potato starch noodles.

There are SO many Asian dishes using this style of noodle in terms of texture, so the substitution works for these kinds of recipes. So if you’ve tried this “miracle noodle” and hated it because of a recipe you tried, I hope today’s update makes you try it again. I’ll bring other ways to use shirataki in later updates too – it really is versatile if you know what dishes to use it in and you like Asian dishes. 

VERY IMPORTANT NOTE: 

Speaking of moderation, shirataki / “miracle noodles” / konjac products should DEFINITELY be consumed in moderation. Some countries have banned it because people eat it as a substitute for pasta on a daily basis because it’s a zero calorie / zero carb product – but unfortunately, it can cause choking, stomach, and intestinal problems if you eat it in bulk, eat it without chewing properly, or eat it without enough water. In Japan, it’s consumed in small portions as part of a meal (with soup, rice, vegetables, meats, etc). It’s super tasty, especially in Asian dishes, but please consume in smaller portions to avoid any potential side effects. Thanks! 

For alternate Asian beef dishes, try my Japanese Gyudon (beef bowl) or my “3-Meals-In-One” Teriyaki Beef recipes 🙂

NOTE: For gluten-free, replace soy sauce with tamari or your preferred gluten-free “soy sauce.”

Ingredients

Low Carb Japchae 

• 1/2 Pack Shirataki / Miracle Noodle (NOT “Tofu Shirataki”) 
• 1/4 LB Sukiyaki-Sliced Ribeye (can substitute Shaved Beef or even Rare Roast Beef, but omit salt if using Roast Beef) 
• 1/2 cup Shredded Carrots 
• 1/2 cup Bean Sprouts 
• Salt & Pepper 
• 1 Tbsp Minced Garlic 
• 2 Tbsp Soy Sauce 
• 1 Tbsp Sesame Oil 
• 1/2 Tblsp White Sesame Seeds 

Low Carb Sukiyaki Noodles 

• 1/2  Pack Shirataki / Miracle Noodle (NOT “Tofu Shirataki”) 
• 1/4 LB Sukiyaki-Sliced Ribeye (can substitute Shaved Beef or even Rare Roast Beef, but omit salt if using Roast Beef) 
• Salt & Pepper 
• 1 Cup Sliced White Onions (can substitute Yellow / Sweet / Vidalia Onions) 
• 1 Cup Thinly Shredded Cabbage 
• 2 Tblsp Minced Ginger
• 1 Tblsp Minced Garlic 
• 2 Tblsp Mentsuyu / Hontsuyu Soup Base 
• 1 Tsp Sugar or Sugar Substitute 
• 1/4 Cup Chopped Green Onion or Scallions 

Directions

Low Carb Japchae 

• Prepare the shirataki / Miracle Noodle according to the directions on the package. Set aside. 
• In a frying pan, add a small amount of vegetable oil (or other neutral oil) and add the thinly-shaved beef. Transfer to a plate and set aside. 
• Add:
  • A little more vegetable oil to the frying pan
  • Shredded carrots and bean sprouts
  • Salt & pepper
  • Minced garlic
• Add:
  • Noodles & toss thoroughly with carrots and bean sprouts. 
  • Soy sauce. 
  • Sesame seeds. 
• Turn heat off, and drizzle sesame oil. 
• Add cooked beef back into the frying pan and toss with noodles, carrots, and bean sprouts. 
• Transfer to a bowl or plate for serving. 

Low Carb Sukiyaki Noodle 

• Prepare the shirataki / Miracle Noodle according to the directions on the package. Set aside. 
• In a frying pan, add a small amount of vegetable oil (or other neutral oil) and add the thinly-shaved beef. Add salt and pepper. Transfer to a plate and set aside. 
• Over medium-low heat, cook:
  • Onions
  • Thinly shredded cabbage and a small amount of vegetable oil if needed. 
  • Garlic and ginger – you can adjust to your taste, and only use the measurements above as a starting point. 
  • Mentsuyu / Hontsuyu Soup Base – this is as a flavoring, not to create soup; please only add a couple of tablespoons.
  • Previously prepared noodles and beef to frying pan and toss everything together. Turn heat off, and add chopped green onions / scallions. 
• Transfer to a bowl or plate for serving.