Konjac (Shirataki) Noodles with Stir-Fried Vegetables

Wonderful gluten-free and vegan dish with delicious konjac noodles, baby carrots, mushrooms and zucchini - a perfect gluten-free vegan meal for lunch

  • Main DishesType
  • EasyDifficulty
  • 10 minPrep. Time
  • 2Serving/Unit


Champignon mushroom, 200 g
Zucchini, 1 medium unit
Baby carrot, 2 cups
Olive oil, 3 tablespoons
extra virgin - for frying
Konjac noodles, 200 g
Atlantic sea salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
Cumin, 1/4 flat teaspoon
Chili flakes, 1/4 teaspoon


1. Cut the mushrooms into slices and the zucchini into cubes.
2. Fry the vegetables in the olive oil in a pan for about 10 minutes until slightly softened.
3. Rinse and strain the konjac noodles and add to the pan with the vegetables.
4. Add the seasoning, mix lightly and stir-fry for another 5 minutes.
5. Transfer to a serving dish and eat hot.
6. Bon appetite (:

The nutritional value does not include the chili flakes. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 248 cal 49 cal
Proteins 5 g 1 g
Carbohydrates 28 g 6 g
Fat 16 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Konjac (Shirataki) Noodles with Stir-Fried Vegetables
Quick lunch, anyone?