Japanese Shirataki Noodle Breakfast Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 20 min · vegetarian, dairy-free, keto, low-carb
182 cal
10g protein
4g carbs
14g fat
per serving · estimated
Ingredients
- 100 g Shirataki noodles (konjac noodles)
- 2 large Eggs
- 2 stalks Green onions
- 1 tbsp Soy sauce (tamari for gluten-free)
- 1/2 tbsp Sesame oil
- 1 clove Garlic
- 1/2 tbsp Vegetable oil
- to taste Salt and pepper
Method (tap to check — screen stays awake)
- Drain and rinse the shirataki noodles thoroughly under cold water, then set aside.
- In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Add the shirataki noodles to the skillet, stir-frying for 2-3 minutes to dry and heat through.
- Push noodles to one side of the pan. Crack eggs into the empty side and scramble gently until just set.
- Mix the scrambled eggs into the noodles, then add soy sauce and sesame oil, stirring to combine evenly.
- Slice green onions and sprinkle over the stir-fry, cooking for another minute.
- 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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