Shirataki Noodles with Cashews and Chiles

Serving Size: 4

I have an appreciation of udon noodles that borders on obsession, but when I want to go lighter on the carbs, shirataki noodles are a nice, low-carb alternative. Because they are made from tofu and yam flour, they have minimal carbs. You can make this dish on the fly too, when you're in a rush. It's clean, light, and well balanced. I stock up on shirataki in Japanese markets around New York, and they are widely available in health food stores and some large supermarkets.


  • 16 Ounce (2 packages) tofu shirataki noodles
  • 0.33 cup hand-torn fresh cilantro
  • 0.25 cup chopped cashews
  • 1 cup low-sodium chicken broth
  • 1 tsp sambal oelek chili paste
  • 2 Tbsp agave nectar
  • 2 Tbsp rice vinegar
  • 2 Tbsp sesame seeds, toasted in a dry skillet
  • 2 fresh jalapeno chile peppers, seeded and finely chopped
  • 2 Tbsp finely chopped fresh ginger
  • 4 garlic cloves, finely chopped
  • 1 large red onion, diced
  • 3 Tbsp toasted sesame oil
  • 2 Tbsp low-sodium soy sauce


  1. Rinse the noodles under cold running water and drain well, then transfer them to a large bowl and toss with 1 tablespoon of sesame oil to keep them from sticking together.
  2. In a large skillet, heat the remaining 2 tablespoons sesame oil over medium-high heat. Add onion, garlic, ginger, jalapenos, and sesame seeds and cook, stirring frequently, until the onions are translucent and aromatic, 2 to 3 minutes. Add the vinegar, agave nectar, and chili paste, stirring well to combine. Mix in the broth, cashews, cilantro, and soy sauce and cook for 1 to 2 minutes to marry the flavors.
  3. Pour the sauce over the noodles. Let the noodles rest in the sauce for a couple of minutes before serving.