Japanese Shirataki Noodle Breakfast Stir-Fry

Japanese · 20 min · vegetarian, dairy-free, keto, low-carb

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Ingredients

• 200g Shirataki noodles (konjac noodles)
• 4 large Eggs
• 3 stalks Green onions
• 2 tbsp Soy sauce (tamari for gluten-free)
• 1 tbsp Sesame oil
• 2 cloves Garlic
• 1 tbsp Vegetable oil
• to taste Salt and pepper

Method

1. Drain and rinse the shirataki noodles thoroughly under cold water, then set aside.
2. In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
3. Add the shirataki noodles to the skillet, stir-frying for 2-3 minutes to dry and heat through.
4. Push noodles to one side of the pan. Crack eggs into the empty side and scramble gently until just set.
5. Mix the scrambled eggs into the noodles, then add soy sauce and sesame oil, stirring to combine evenly.
6. Slice green onions and sprinkle over the stir-fry, cooking for another minute.
7. Season with salt and pepper to taste, then serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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