Shirataki Hakka Noodles
Yash dani
2-3
15 minutes
15 minutes
Indo-Chinese
Main Course
Shirataki Hakka Noodles are a light and healthy take on the classic Indo-Chinese favourite. Made with low-carb shirataki noodles, this dish is perfect for those seeking a guilt-free yet flavourful meal. Tossed with fresh vegetables like bell peppers and cabbage, and infused with the bold aromas of garlic and ginger, every bite is packed with taste and texture. A splash of soy sauce enhances the savoury profile, while spring onions add freshness. Quick to prepare and incredibly satisfying, these noodles make for a wholesome lunch or dinner option that doesn’t compromise on flavour.
Ingredients
1 packet Shirataki Noodles
2 tbsp Garlic (chopped)
2 tbsp Ginger (chopped)
2 tbsp Spring Onion (sliced finely)
1⁄2 Red & Yellow Bell Peppers (thinly sliced)
1⁄4 Cabbage (thinly sliced)
1 tbsp Light Soy Sauce
1 tbsp Spring Onion (sliced, for garnish)
Directions
Rinse the Shirataki Noodles in cold water, and set aside.
Heat some oil in a kadai on a medium flame, and saute the ginger, garlic, and spring onion for 2-3 minutes.
Add in the sliced veggies, and Light Soy Sauce, and mix well.
Add in the rinsed Shirataki Noodles, and toss gently.
Place the cooked noodles into a dish of choice, garnish with chopped spring onion, and serve hot!