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
If you made this konjac noodle recipe and enjoyed it, please consider subscribing to my newsletter (we don't spam) and follow along on Instagram, Facebook, and Pinterest for all of my latest recipes!
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.
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*
Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, however, I provide these links to make items easier to find if you cannot purchase this locally and I would never recommend anything I don’t own myself or highly recommend. I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!)
Erica says
I LOVE learning about new foods, and well you pretty much slammed me with this one! Garlic is one of my favs, I think it should be in every single recipe, and this black garlic sounds so different and interesting. Can't wait to search for the shirataki noodles, they look so fun! And food should always be fun, right?! BTW, your parents sound super cool, I'd go visit them very often if I were you 😉
Joyce says
Haha My parents would love you Erica. They always ask me why I don't visit more often. 🙂 Something to do with me being a hermit, but you're right I should visit them more often! and Yes! food should be fun and not daunting! It's a bonus when our creation is delicious as well.
Alyssa @ A Bite of Inspiration says
Joyce, I can totally relate. My parents give me a ton of food every time I visit too. Enough to fill my fridge for weeks. It definitely shows they care. Plus, it's nice to get free anything. Love that you were able to turn the food they gave you into an awesome recipe for us! Your parents must have pretty sophisticated taste to have black garlic lying around! Between the black garlic and the mushrooms, this dish looks SO flavorful. I'll definitely be trying it soon! Thank you (and your parents!) PS excited for the new pantry section of your site!
Joyce says
haha yes, it's the same for me here too. A lot of the time I have to play tetris with the food in my fridge to squish every last thing in. My parent's are enjoying finding new ingredients lately so it's fun to see what they come up with whenever I visit. I guess that's where I get my foodieness from!
Alison @ The Sunday Glutton says
How unique - I love the look of those little shiritaki noodle bundles. I've grown to really love mushrooms, too, so this sounds totally yummy. I'll have to run to the Asian market by me and gather up some of these ingredients. Thanks for sharing recipes with such interesting components - I love learning about them!!
Joyce says
I love mushrooms too! :O I'm so glad I can demystify some of the more uncommon ingredients and make cooking fun and yummy!
Neena | Paint the Kitchen Red says
I always learn something new when I visit your site! Those noodles look so wonderful; love the way you kept them in a bundle. And black garlic. Will have to pick them up at my next visit to the Asian grocery store here in Salt Lake City!
Joyce says
I'm so happy to hear Neena! 😀 It's always nice to know that my posts can be useful. Let me know how you like the noodles! I find that keeping them bundled is such a fun way to eat them and because they are bundled up, they absorb so much more flavours!
heather (delicious not gorgeous) says
i've had black garlic in ramen before, but never actually cooked with it! and i've seen shirataki noodles in the grocery store as i navigate around tofu and fish cakes, but never bought it. this sounds like a delicious way to play around with both of these things!
Joyce says
Shirataki noodles are so versatile, you can slap together a meal with it usually in less than 15 minutes! The bundles just absorb all the flavours!
Marie @ Yay! For Food says
I'm always learning about new ingredients when I come to your site! Shirataki noodles are definitely something that I need to pick up and try! I love how few ingredients you used, but the flavours are all complex, distinct, and go so well together! I can't wait to see your "pantry" section of your website when you have it up! 🙂
Joyce says
Yay thanks Marie for your kind words! 🙂 I usually like to go the simple route when it comes to cooking. It's only when taste is compromised, that I will go the more complex route but even then I try to figure out a way to keep things simpler without sacrificing taste and quality. Hopefully the 'Ingredient's and Stuff' will come soon. Need to figure out how to actually do it! hah 🙂
romain | glebekitchen.com says
They use black garlic at my local ramen joint. I've been meaning to figure out what it actually is and where to get it so finding this post was super helpful. Does it just come in bulbs like in your picture or is it packaged somehow. Never heard of shirataki noodles either. Really informative post and wonderful sounding recipe!
Joyce says
Thank you for your kind words. I am so happy to hear that you found it informative! 🙂 It's always nice to know when I can be helpful!
Black garlic, from what I have seen are most commonly found in bulbs, but I have seen companies sell them in cloves as well. Hope that helps! 🙂