Shirataki Noodles with Red Curry Broth


Number of Servings: 
Dish Type: 
Difficulty Level: 
Product Type: 
Diet Type: 
Recipe Source: 
Recipe Rating: 
  • 1 pkg Nasoya® Pasta Zero Shirataki Spaghetti Noodles
  • 3 tbsp red curry paste
  • 15 leaves fresh Chinese basil or Italian basil, chopped
  • 8 stalks scallions, chopped
  • ½ cup shitake mushroom caps thinly sliced
  • 2 cloves garlic, sliced
  • 8 fresh Thai chilies
  • 4 tbsp hot sesame oil divided
  • 4 cups reduced sodium vegetable broth
  • Soy sauce to taste
Preparation Method: 

Prepare noodles according to the package and set aside. Place whole Chilies onto aluminum foil and coat with 1 tablespoon sesame oil. Close foil loosely and broil until soft, about 10 minutes. In a pot, bring broth to a boil. Add tops of chopped scallion and 1 chopped garlic clove to broth. Keep at a simmer. Heat 3 tablespoons sesame oil in wok or large cast iron saute pan to medium-high heat. Remove stems of Chilies and place into pan with garlic, curry and then scallions, basil and mushrooms. Saute for 8 to 10 minutes.

Add noodles and saute for 3 more minutes, adding soy sauce to taste. Place contents of wok into four bowls. Ladle 2 scoops of Broth into each bowl. Garnish with fresh basil leaves and serve.

Nutrition Facts: 

Per Single Serving: 

  • Calories 170
  • Fat 15g
  • Protein 2g
  • Carbohydrate 10g
  • Sodium 180mg
  • Fiber 4g
  • Cholesterol 0mg

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