Zero carb Ma Jiang noodles (sesame noodles)

Ingredients

• 6 tablespoons Tahini (white tahini, smooth)
• 2 tablespoons Peanut Butter (crunchy, 95% peanuts, no added sugar)
• 3 tablespoons Soy Sauce (traditional Japanese soy sauce; can use gluten‑free tamari)
• 3 tablespoons Black Vinegar (Chinese black (Chinkiang) vinegar; substitute rice vinegar if unavailable)
• 2 tablespoons Toasted Sesame Seeds (already toasted; can toast raw seeds in a dry pan)
• 5 cloves Garlic (peeled, minced)
• 2 tablespoons Warm Water (helps blend the sauce)
• 2 packages Shirataki Noodles (traditional Japanese shirataki, only yam, water, konjac; about 200 g each)
• 0.25 medium Cucumber (cut into thin match‑stick strips)
• 1 small Carrot (peeled and cut into thin strips similar to cucumber)
• 2 stalks Spring Onions (white and green parts sliced thin)
• 1 teaspoon Toasted Sesame Oil (generous drizzle for finishing)
• 1 teaspoon Homemade Chili Sauce (optional, for a spicy kick)
• 1 pinch Salt (for rinsing shirataki noodles)

Instructions

1. Rinse and De‑odor Shirataki Noodles

   Open the two shirataki packets, discard the liquid, rinse the noodles under cold running water, then toss them with a pinch of salt and set aside.

   Time: PT5M

2. Blend Sesame‑Peanut Sauce

   In a food processor combine 6 tbsp tahini, 2 tbsp crunchy peanut butter, 3 tbsp soy sauce, 3 tbsp black vinegar, 2 tbsp toasted sesame seeds, 5 minced garlic cloves, and 2 tbsp warm water. Blend until smooth and thick.

   Time: PT5M

3. Prepare Garnish Vegetables

   Using a sharp knife, slice the carrot and cucumber into match‑stick strips, then thinly shred the spring onion stalks. Set all vegetables aside.

   Time: PT7M

4. Cook Shirataki Noodles

   Bring a pot of water to a rolling boil. Add the rinsed noodles and boil for 2–3 minutes until piping hot. Drain thoroughly in a colander.

   Time: PT5M

   Temperature: boiling

5. Assemble the Bowl

   Place 2½ tbsp of the sesame‑peanut sauce in a serving bowl, add a tiny dash of soy sauce, then add the hot noodles. Toss quickly to coat the noodles evenly.

   Time: PT2M

6. Finish with Garnish and Oil

   Top the coated noodles with the shredded carrot, cucumber, and spring onion strips. Drizzle 1 tsp toasted sesame oil, sprinkle extra toasted sesame seeds, and add a small dollop of homemade chili sauce.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

9 g

Carbohydrates

6 g (net carbs 2 g)

Fat

26 g

Fiber

4 g

Ingredient Substitutions

• Instead of Tahini: Sunflower seed butter
• Instead of Peanut Butter: Almond butter, Cashew butter
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Black Vinegar: Rice vinegar, Apple cider vinegar (with less sweetness)
• Instead of Toasted Sesame Seeds: White sesame seeds (toasted)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Shirataki Noodles: Konjac noodles, Zucchini noodles (for non‑keto)
• Instead of Cucumber: Jicama, Daikon radish
• Instead of Carrot: Radish
• Instead of Spring Onions: Chives
• Instead of Toasted Sesame Oil: Regular sesame oil (less toasted flavor)
• Instead of Homemade Chili Sauce: Sriracha, Gochujang (adjust sweetness)

Equipment Needed

• Food Processor
• Pot
• Colander
• Cutting Board
• Chef Knife
• Measuring Spoons
• Mixing Bowl
• Spatula or Spoon

Critical Steps — Do Not Skip

• Rinse and salt shirataki noodles to eliminate the natural fishy odor.
• Blend the sauce to the correct thick consistency; too thin will not coat noodles.
• Cook noodles until piping hot and drain thoroughly to prevent soggy sauce.
• Toss hot noodles with sauce immediately for optimal coating.

Chef Tips from the Video

• Toast raw sesame seeds in a dry skillet over medium heat for 2‑3 minutes for deeper flavor.
• Warm the water before adding to the sauce; it helps emulsify the tahini.
• For extra crunch, lightly sauté the cucumber strips for 30 seconds.

Troubleshooting

Storage

Refrigerator: Sauce stored in a sealed jar lasts up to 2 weeks; assembled noodles keep 3‑4 days.

Freezer: Not recommended for shirataki noodles; texture degrades.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Blend the sesame‑peanut sauce up to 3 days ahead and store in the fridge.
• Rinse and salt the shirataki noodles, then keep them in a bowl of cold water in the fridge for up to 2 days.

Frequently Asked Questions