Shirataki Noodles with Egg – a delicious recipe with noodles, Salt, Sesame oil, Sugar, Mirin, Soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cut the shirataki noodles into easy to eat pieces.
2
Massage with salt and rinse well under running water.
3
Boil the shirataki noodles to get rid of the odor.
4
Drain, rinse under running water and drain again.
5
Stir fry the konnyaku with sesame oil, evaporating off any moisture.
6
Add the sugar and mirin and continue stir frying.
7
Add the soy sauce and cook down.
8
Simmer to reduce the sauce in the pan by about half and to let the flavors penetrate the konnyaku well.
9
Add the eggs and mix while breaking them up.
10
Cover with a lid, turn off the heat and leave to cook with residual heat until the eggs are set to your liking.
11
I used two 180 g bags of shirataki (or konnyaku) noodles.
324
kcal
Calories
11
g
Fat
40
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 180 grams x 2 bags Shirataki noodles (konnyaku noodles), 1 tbsp Salt, 2 tsp Sesame oil, 1 1/2 tbsp Sugar, and more.
Yes, Shirataki Noodles with Egg falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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