Drunk Miracle Noodles

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Drunk Miracle Noodles

A Shirataki Konjac Pasta stir fry with broccoli, mushrooms, and other veggies.

Servings:

Calories: 206kcal

Author: Patty

Ingredients

Sauce

1.5 T Sesame oil Only for the sauce, do not fry with this oil
1/4 C Tamari gluten free
1 T Fish sauce
1 T Brown sugar
1 T Honey
1 T Garlic Chili sauce I prefer the Korean kind
1/4 C water

Veggie

2 T Peanut oil good for stir frying at high temps
1 small onion diced
3 cloves garlic minced
1 red bell pepper slice thin
2 cups broccoli florets + cubed stem parts
1/2 cup snap peas
1 cup mushrooms slice

Drunken Noodles

3 to 4 C Miracle Noodle Shirataki Konjac Pasta

Serving

2 stems scallions chop white and green parts
1 C bean sprouts
freshly ground pepper

Instructions

Sauce

In a small bowl whisk all the sauce ingredients together. Then set aside.

Tofu Noodles

Drain the noodles and rinse them with hot water (do this about five times) using the sink and a sieve.
Then I toss them into a pot with boiling water for ~5min and drain in the sink again.
Dry them as much as you can using a clean kitchen towel; wrap up the noodles and swing them in the air, or wring them, to help dry.
Put the dryer noodles into a heated non-stick or cast iron skillet, and continue to dry by frying the noodles in the pan until they make a little squeaky sound. As they are frying, use tongs to separate the pasta and turn them around so everything gets to touch the heat.
Then put the noodles into a bowl and set aside.

Veggies

Dice the onions, thinly slice the red bell pepper, slice the mushrooms, cut the snap pea in half at a diagonal, and peel + dice the garlic.
Cut off the broccoli florets, then take the stem and peel it. Cut off the very bottom pithy part, then cut the tender part of the stem into cubes.
Have everything ready as the next steps move fast.

Cooking

In a large skillet or a wok, heat peanut oil. Add the onion until it starts to look translucent, then add garlic until aromatic.
Add broccoli and snap peas. Once the broccoli looks a bit brighter add the red pepper and mushrooms. Mix a few times, then turn the heat down and add the noodles. Let the liquid from the mushrooms evaporate. Mix well.
Once there is little liquid left in the skillet pour the sauce over all the food. Toss and remove from heat.

Serve

Serve the food topped with bean sprouts, freshly ground pepper and green onions.

Notes

I have used this recipe for Tofu Noodles and also with Shirataki Konjac angel hair pasta (the brand Miracle Noodles). This recipe works well with both although the texture of the noodles is very different.

Some of the Konjac noodles are long so I do take kitchen shears to them and cut them up a bit so they are no longer than ~5" in length.

Nutrition