Stir Fry Vegetables with Low Carb Noodles
We just made an amazing Stir Fry Vegetables with Low Carb Noodles!! We used shirataki noodles! These are mushroom noodles that hardly have any taste to them but they pick up all the seasonings and flavors you add to them so they come out amazing in this recipe!
If you are wanting to make a stir fry vegetable recipe, try this one! This is the healthy vegetable stir-fry recipe without all the carb guilt when you use regular stir fry noodles.
You don’t necessarily need a wok for this recipe but make a vegetable stir fry list this using a wok is very helpful. You have more space in a wok to fully cook the vegetables and the noodles on the sides of the pan.
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Stir Fry Vegetables with Low Carb Noodles Ingredients
- 1 medium head broccoli
- 1 yellow bell pepper
- 1 red bell pepper
- 14-ounce shirataki noodles, drained – see detailed instructions listed in the recipe instructions
- 2 shallots
- 2 cups mushrooms
- 3 tablespoons olive oil
- 2 garlic cloves
- 1 carrot
- 2 tablespoons soy sauce or liquid aminos
- 1/2 teaspoon red chili flakes
- 1/2 red onion
Stir Fry Vegetables with Low Carb Noodles Instructions
- Add olive oil to a large skillet or wok and heat it over the stove in medium heat.
- Add minced garlic and stir until fragrant, about one minute.
- Add carrot chopped in small pieces. Cook for three more minutes or until soft.
- Add the bell pepper, onion, and broccoli chopped into bite-sized pieces. Cook for five to six minutes or until softened, stirring occasionally. Add sliced mushrooms and the white part of the shallot, cook for two more minutes.
- Turn the stove to low heat and add the green part of the shallot and the noodles. Stir for two more minutes. Remove it from the stove and add the soy sauce.
- Serve it in two bowls and garnish it with red chili flakes.
Optional: sprinkle some white sesame seeds.
Tips
- You can add more onion or carrot if you’re not under a low-carb diet, or replace the shirataki noodles for any thin rice noodle.
- Add some lemon juice when serving as a great combination of chili flakes.
- Other veggies that could work great: zucchini, red cabbage, and eggplant.
Noodle preparation tips:
The shirataki noodles are packaged in a liquid that doesn’t smell that great at all. Don’t let that turn you off. You need to fully rinse the noodles in a kitchen colander strainer. I mean really rinse them. Then to make sure you fully remove all the liquid, you want to dry fry them. This means you will heat up your wok or frying pan and lay the rinsed noodles in the pan to fry them.
You are basically removing the liquid out of them when frying them without changing the color or texture. This process is not mandatory, but I really like to get all the liquid out of these noodles before I use them in any of my recipes. You only need to fry them for about 3 to 5 minutes to complete this task.
Stir Fry Vegetables with Low Carb Noodles Nutrition
Serves 8
Calories 82, Total C 8.2g, Fiber 3g, Net C 5.2g, Sugars 2.9g, Fat 5.5g, Protein 2g
If you are wanting to make a stir fry vegetable recipe, try this one!
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Here are a few photos we took while making this amazing recipe.
Don’t forget to pin this for later!
Here’s a printable version of this healthy vegetable stir-fry recipe:
Stir Fry Vegetables with Low Carb Noodles
Equipment
- Wok
Ingredients
- 1 medium head broccoli
- 1 yellow bell pepper
- 1 red bell pepper
- 14- ounce shirataki noodles drained - see detailed instructions listed in the recipe instructions
- 2 shallots
- 2 cups mushrooms
- 3 tablespoons olive oil
- 2 garlic cloves
- 1 carrot
- 2 tablespoons soy sauce or liquid aminos
- 1/2 teaspoon red chili flakes
- 1/2 red onion
Instructions
- Add olive oil to a large skillet or wok and heat it over the stove in medium heat.
- Add minced garlic and stir until fragrant, about one minute.
- Add carrot chopped in small pieces. Cook for three more minutes or until soft.
- Add the bell pepper, onion, and broccoli chopped into bite-sized pieces. Cook for five to six minutes or until softened, stirring occasionally. Add sliced mushrooms and the white part of the shallot, cook for two more minutes.
- Turn the stove to low heat and add the green part of the shallot and the noodles. Stir for two more minutes. Remove it from the stove and add the soy sauce.
- Serve it in two bowls and garnish it with red chili flakes.
Optional: sprinkle some white sesame seeds.
Notes
- You can add more onion or carrot if you’re not under a low-carb diet, or replace the shirataki noodles for any thin rice noodle.
- Add some lemon juice when serving as a great combination of chili flakes.
- Other veggies that could work great: zucchini, red cabbage, and eggplant.
