Pork Shirataki

READY IN: 25mins
Recipe by MizEmerilLagasse

I was going through my grocery the other day and was happily surprised to find in the Asian foods section a type of noodle called shirataki. I was very happy with they because my father is on a low carb diet and is missing pasta terribly, and these long white noodles only had 1.5 carbs in 1 serving. So, I bought two water patched bags of noodles, some hoisin, and sesame oil, and just let my mind go. Here is what I came up with.

Top Review by Blue Skies

We really enjoyed this! However I am obliged to add the caveat: I'm apparently incapable of following a recipe to its instructions. So this is what I did: halved the recipe and made with ground turkey instead of pork. Mixed quarter recipe of marinade and turkey well, added a bit of panko and wasabi to mixture, and let sit overnight. Parboiled shirataki for 3 mins as instructed on package while the turkey mixture cooked in the wok. Added other half of marinade mixture (with corn starch) to wok along with assorted veggies, followed by noodles and a few dashes of crushed red pepper. As this was also my first time using these noodles I wasn't sure what to expect, turns out DH never suspected he was eating turkey OR tofu. YES!!!!! It's a winner!

Ingredients Nutrition


  1. In a medium bowl, place the first 8 ingredients, and toss them to combined.
  2. Let it marinade for 4-5 hours, or over night, tossing every few hours.
  3. Heat a little more sesame oil in a large wok or skillet.
  4. Take the pork out of the marinade, shake off excess marinade, and stir fry in the wok or skillet; season with salt and pepper.
  5. Add the corn starch to the marinade and whisk to dissolve.
  6. Add the peppers and onions when the pork is fully cooked and stir fry for about 2 minutes.
  7. Add the noodles and marinade, and bring to a boil to thicken sauce.

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