5 Minute, Raw, Vegan Tahini Shirataki Noodles

I always keep Shirataki Noodles (aka "Miracle Noodles") in my fridge or pantry, so that I have a yummy base to build a quick meal in little time. Shirataki Noodles are made of 40% yam, and the rest is water. They're vegan, gluten-free, low-carb, low-calorie (only 10 calories a pack!) and high in fiber. They require no cooking, and super slurpy when marinated with a nut buttery sauce. You can pick them up from Amazon, health food stores or Asian food markets. If you can't find these noodles, you can use this recipe with zucchini noodles or kelp noodles instead. Enjoy!

5 Minute, Raw, Vegan Tahini Shirataki Noodles
by Sarah Farsh September 29, 2021
  • 2 tbsp tahini (pure sesame seed paste)
  • 1 tbsp coconut aminos (or tamari) 
  • 1 tsp fresh ginger juice (or juice of 1 lemon, lime or citrus of choice)
  • 1 tsp fresh minced garlic
  • 1 pack shirataki noodles, drained (or zucchini noodles or kelp noodles)
  • 1-2 cups fresh or defrosted from frozen, veggies of choice
    • I used broccoli and edamame beans in this feature, feel free to use whatever veggies you have and love like carrots, mushrooms, eggplant, cabbage, bok choy, peppers, avocado, squash, okra, snap peas...
In a large mixing bowl, mix together tahini, coconut aminos, ginger juice and garlic together to make sauce. Drain your shirataki noodles and add them to the bowl. Toss well, then add your veggies. Sprinkle with optional cashew or almond dust for added crunch, and pickled cabbage or pickled onion for a zing. 


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