A simple and quick 15-minute black garlic shirataki noodles recipe with mushrooms that are packed with sweet garlicky smoky flavors.
Table of Contents
This Asian shirataki and mushroom stir-fry is made with black garlic sauce and is big on umami flavors.
It's a highly versatile recipe that you can switch up with different kinds of mushrooms and veggies as well which makes this dish my go-to when I need a meal ready in 15 minutes or less.
The sauce is made with black garlic and dashi powder which are both high in umami but also have a hint of smokiness from the dashi powder as well.
If you're looking for some more delicious mushroom recipes, then definitely check out 35 Must-Try Oyster Mushroom Recipes for some inspiration!
Ingredients for Shirataki Noodle Stir Fry
- Shirataki Noodles - Shirataki noodles can be found at Asian grocery stores or health food stores. You can substitute this for any type of pasta as well.
- Mushrooms - I used King Oyster Mushrooms in this recipe because it has a meatier flesh and a mild flavor, but you can substitute any type of mushrooms with them. You can even add a meat or veg protein like tofu and this recipe will be just as delicious.
- Black Garlic - Black garlic actually doesn't taste garlicky, and it has a sweet almost molasses flavor to it. It is high in umami and is very sticky. You will have to finely chop it and mash it finely to a paste to make it easier to distribute throughout this dish.
- Dashi Powder - Dashi powder is mainly used to make dashi stock for miso soups and is loaded with umami and also has a smokey flavor as well. I use a small amount mixed with a bit of water to make it a sauce. It is a major player in flavoring this dish. You can find this at Asian grocery stores, but if you cannot find it you can omit it and use more soy sauce instead.
- Soy sauce and Sugar - These ingredients are mainly used to give the dish more flavor (and more umami as well)
What are Shirataki Noodles?
Shirataki Noodles are made from yams! Konjac root to be exact so they are also called konjac noodles as well.
They have become quite popular recently since they are great for anyone on special gluten-free or vegan diets and they are low in calories and low carb since it is made up of an indigestible dietary fiber that you essentially don't digest!
They have an interesting springy texture that gives any dish a great mouthfeel. They are usually located in the refrigerated section of the supermarket in little packages suspended in water.
They can come in two different forms: Tied up in cute little knots (which you can untie to get the long stringy noodles), and in loose noodle form, and can come in spaghetti, fettuccine, or angel hair form.
I personally prefer them in little knots because you get a lot more texture and crunch from them that way and the little bundles are great for holding on to the sauce in the nooks and crannies.
When you are preparing shirataki noodles, you will notice that the water it is suspended in may smell a bit fishy. Always rinse out the noodles in cold water before you use them.
Also, keep in mind that shirataki or konjac noodles don't have much flavor so it relies heavily on the sauces that you cook them with.
What is Black Garlic?
Black garlic is essentially made by fermenting regular garlic in low heat and humid environments for a long period of time.
You can actually make this yourself in a slow cooker or rice cooker but be prepared to keep the cooker on for a week. It takes at least 200 hours to produce these nuggets.
If you have never had black garlic before, the best way I can describe this is sweet! It doesn't have your typical spicy garlic kick, that flavor is replaced with a very sweet caramelized mild garlic flavor with lots of umami.
It has a soft and sticky texture and needs to be mashed or finely chopped before it can be used.
Black garlic is a very versatile ingredient and can be used in anything and everything: sauces, spreads, and dressings.
How to Make Shirataki Noodle Stir-Fry
This is a very simple shirataki noodles recipe that can be thrown together in 15 minutes and packs a lot of flavors.
- Chop or slice up your mushrooms and black garlic and put aside
- Finely mince the garlic and set aside
- Rinse out the shirataki noodles and drain and put aside
- In a small bowl, combine the: light soy sauce, dashi powder, water, and sugar and put aside
- Heat up the frying pan, add oil and butter and cook the mushrooms for about 3-5 minutes
- Turn down the heat to medium-low before we add in both the garlic and black garlic and cook for about 1-2 minutes. The black garlic is very soft, so you can mash it up into the mushrooms to make it a paste for a more evenly distributed flavor.
- Then add in the shirataki noodles and sauce and cook it for 3-4 minutes and it's done!
What to Serve with this Shirataki Noodles Recipe?
A few meat main courses that I like to serve with this shirataki noodles recipe are Grilled Lemongrass Pork Chops, Herb Roasted Turkey Legs, Pan-Fried Lamb Chops with Miso Butter, and Oven Roasted Five Spice Peking Chicken.
I also enjoy this with a bit of seafood and will also serve this with Sesame Crusted Teriyaki Salmon and Asian Chilli Garlic Prawns with Snow Peas as well.
Dry-Fried Long Beans and Minced Pork with Olive Vegetables also pair well with this dish because the minced pork sticks to the shirataki noodles and give it additional flavor!
FAQs
Shirataki noodles don't have any taste to them, so they are very good sauce carriers whereas pasta has a bit more of a light wheat flavor.
You cannot overcook shirataki noodles. They can be boiled for over 15 minutes and they will still keep the same texture. That being said, you cannot undercook them as well. I like to cook them until they are hot all the way through and then they are good to go!
You cannot overcook or undercooked shirataki noodles, so as long as the noodles are hot, they can be eaten!
Shirataki noodles are made with konjac root.
More Recipes You May Like
- Beef and Broccoli Noodle Stir Fry
- Creamy Roasted Mushroom Garlic Soup
- Miso Eggplant (Nasu Dengaku) with Black Garlic
- Black Garlic Hummus
- Herb Roasted Turkey Legs
- Buttery Lemon Garlic Charred Edamame
- Coffee Rub Roasted Turkey Thighs
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Recipe Card
Black Garlic Shirataki Noodles with King Oyster Mushrooms
Joyce's Recipe Notes
- Dashi powder is a major player in flavoring this dish. You can find this at Asian grocery stores, but if you cannot find it you can omit it and use more soy sauce instead.Â
Ingredients
- 1 package of shirataki noodles
- 1 clove garlic (minced finely)
- 6-8 cloves black garlic
- 4 king oyster mushrooms (sliced)
- ½ tablespoon butter
Sauce
- 1 ½ tablespoon soy sauce
- 1 teaspoon hondashi dashi powder
- 2 teaspoon water
- ¼ teaspoon sugar
Instructions
Preparation
- Slice the king oyster mushrooms and black garlic and put aside
- Finely mince garlic and set it aside.
- Remove shirataki noodles from package and rinse thoroughly with cold running water
- Combine all the ingredients under the ingredient list 'Sauce' into one bowl and put aside
Putting it Together
- Heat up frying pan to medium heat with a bit of oil or butter
- When the frying pan is up to temperature, add in the mushrooms and saute for 3-5 minutes
- Turn down the heat to medium-low before we add in both the garlic and black garlic and cook for about 1-2 minutes. The black garlic is very soft, so you can mash it up into the mushrooms to make it a paste for a more evenly distributed flavor.
- Add in the sauce and the noodles and fry it for another 3-5 minutes.
- Enjoy! 🙂
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Amy says
Hi, can I use liquid smoke instead of dried dashi? I'm trying to keep it plant based. What would you substitute dashi powder with to keep it smokey?
Thanks in advance!
Joyce says
Hi Amy,
Hm I personally haven't tried substituting dried dashi, but if I was to I would probably replace it with 1/4 teaspoon of miso with less than 1 drop of liquid smoke (if that's possible.) I know liquid smokey is quite strong, a lot stronger than the smokiness that dashi powder provides which is why I would try to add less than a drop and do a taste test first, if it't not enough smokiness then add a smidgen more. Dashi powder is a source of salt and umami for this recipe which is why I suggested substituting it with 1/4 teaspoon of miso as well. 🙂
Hope that helps!
Amy says
Joyce, thanks for your reply. Do you mean 1/4 tsp of miso paste? Like Dashi Miso, White Miso or Red Miso?
Joyce says
For this one I'd go with white miso so it doesn't overpower the delicate flavour of the black garlic and yup 1/4 teaspoon of the miso paste 🙂 But I'd definitely try to do a taste test, since the dashi powder is meant to be there for saltiness as well. If the sauce doesn't taste salty or flavourful enough, add 1/4 teaspoon more miso paste. 🙂 Hope this helps!
twobacas says
Hi Joyce;
What do you think this dish would taste like without black garlic.
If you mashed regular garlic with the other seasonings?
Also add a little balsamic? Black garlic is really difficult to find
other then going on-line.
Joyce says
Hi twobacas,
Without black garlic it would just lose the sweet flavour. You can substitute balsamic but reduce it a bit in a pot over low heat first to remove the sourness of the balsamic so that it becomes a thick syrup and it would be a very similiar taste to black garlic 🙂 Black garlic also doesn't have a strong garlic flavour so you don't need to increase the amount of garlic if you don't plan to use it.
Jamie | A Sassy Spoon says
At first glance, this looked really complicated but then I read through the post/directions and it sounds EASY! I bet it's just as delicious too! Yum! Thanks for sharing, Joyce!
Joyce says
Thanks Jamie! 😀
Riva says
Lovely pictures, it's making me hungry just looking at the pictures! This recipe is so unique and intriguing, I too have never used some of these ingredients, and would love to experiment with them!
Joyce says
Black garlic is a bit tougher to find, but you can pick them up online. I swear they go with everything. They just taste sweet! Like caramelized sweet with a mild garlic flavour. They can be made into sauces or dressings, put into stews or soups. Versatile! 🙂