Skinny Noodles with eggrols and vegetable


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


Serves 6+ as an Appetizer

1 package egg roll wrappers (look for them in the freezer section of your local Asian/Chinese food store)
1 Tbsp. oil for stir-frying, + approx. 1 cup canola or other oil for frying
1/4 cup white wine or sherry for stir-frying (or use cooking wine/sherry)
3 cloves garlic
1 red or green chili, minced (omit for mild egg rolls)
5-6 fresh shiitake mushrooms, finely sliced and chopped
1 cup Chinese cabbage or regular "white" cabbage, sliced or shredded into thin matchstick-length pieces
3 spring (green) onions, sliced lengthwise into matchstick-length pieces
1-2 eggs (vegans can omit the egg, or substitute 1/4 cup soft tofu)
3 cups fresh bean sprouts


Stir-fry sauce:


1 pack of Skinny Noodles
2 Tbsp. fish sauce or vegetarian fish sauce (available at Vietnamese food stores), or substitute soy sauce
1 Tbsp. soy sauce
1 Tbsp. lime juice
1 tsp. sweetener or sugar


Cooking directions

  • Remove egg roll wrappers from freezer and allow to thaw while you prepare the filling. A Note to Vegans: It's fairly easy to find egg/dairy-free egg roll wrappers at Asian/Chinese food stores. Look for them in the freezer section.
  • Mix all "stir-fry sauce" ingredients together in a bowl. Set aside.
  • Place a wok or large frying pan over medium-high heat. Swirl 1 Tbsp. oil around the pan, then add garlic and chili. Stir-fry 30 seconds to release the fragrance.
  • Add the mushrooms plus 1 Tbsp. wine or cooking wine. Stir-fry 1-2 minutes until mushrooms have softened. Add more wine whenever wok/pan becomes dry.
  • Add the cabbage and spring onions, continuing to stir-fry in the same way for another 1-2 minutes, or until cabbage has softened slightly.
  • Push ingredients to the side of your wok or frying pan. Break the egg(s) into the space you have made, then quickly stir (like making scrambled eggs). When most of the egg is cooked, mix it up with the other ingredients. Vegans can also add the tofu now.
  • Add the bean sprouts and stir-fry sauce. Stir-fry briefly - about 1 minute, allowing the bean sprouts to stay crisp.
  • Remove from heat and do a taste-test. If not salty enough, add some more fish sauce (or salt for vegans) to adjust the flavor.
  • Peel (separate) 3-6 egg roll wrappers at one time from the package and place on a clean, dry surface. With one of the pointy edges facing you, place about 1 heaping Tbsp. of the stir-fry in the center of the first wrapper. Tip: try to omit as much liquid as possible - dried is better.
  • Fold the sides of the wrapper over the filling, then roll up from the bottom. Pinch the center (if necessary) to create a round, sausage-like roll (not flat). Secure the end of the roll by brushing on a little beaten egg (vegans can use water).
  • Continue rolling in this way until all the filling has been used up. As you work, place finished rolls on a plate and cover with a damp cloth to keep them from drying out.
  • Place 1 cup (or more) oil in a small frying pan over high heat. Oil should be about 1 inch deep. When oil starts to form thin moving lines across the bottom of the pan, turn down heat slightly.
  • Dip a corner of one egg roll into the oil. If it begins to sizzle/bubble and cook, the oil is ready. If nothing happens, allow oil to heat up a little longer.
  • When oil is ready, carefully slide egg rolls in, or place them in oil with tongs. Allow to cook 1 minute (or until golden brown) then use tongs to turn and cook the other side.
  • Place cooked egg rolls on a clean cloth or paper towel to drain.
  • Serve hot from the pan with Thai Sweet Chili Sauce as a dip (available at most grocery stores or Asian food stores).



Skinny Noodles with beef and vegetable



1 pack of Skinny Noodles
4 oz beef
5 shitake mushrooms or Chinese black mushrooms
1 carrot
1 onion
1 egg
⅓ lbs spinach
5 tbs oil
1 tbs sesame seed oil
2 tbs soy sauce
Salt & black pepper (pinch)
Sesame seed (pinch)
1 tbs minced garlic
1 tbs chopped green onion


Cooking directions


  • Soak mushrooms in water for 15 minutes. Cut off stems then cut the caps into thin strips.
  • Cut beef into thin strips and marinate it with the mushrooms in a seasoning of: soy sauce, sugar, minced garlic, sesame seed oil, chopped green onions, and a pinch of ground pepper.
  • Cut carrots and onion into thin strips (julienne).
  • Cook spinach in boiling water for about two minutes. Cool spinach in running water. Squeeze the water out of the spinach. Season the spinach slightly with salt and sesame seed oil.
  • Batter and fry the egg in a pan with a pinch of salt. Once cooked and cooled, cut the egg into thin slices.
  • Rinse the Skinny Noodles and dry, put in boiling water for about 1-2 minutes 
  • Start cooking the beef and mushrooms with a bit of oil.
  • When beef is cooked, add carrot, onion, spinach, and noodles and stir-fry.
  • When vegetables are cooked, add the sliced egg and use salt and soy sauce to season the dish to your taste.
  • Put it all in a dish and sprinkle some sesame seeds for the final touch.

Can be served hot or cold.


Skinny Noodles salad with beef


Ingredients (serves 4):

2 packs of Skinny Noodles
1 lemongrass stick, chopped
2 tsps Thai red curry paste
2 tsps Thai fish sauce
Juice of half a lime
400g fillet steak
1 tbsp sunflower oil
100g bamboo shoots, shredded
100g salted peanuts, coarsely chopped
200g baby spinach leaves
1 tsp toasted sesame oil
8 spring onions, sliced
3 tbsps Nuoc Cham (Thai dipping sauce)
2 handfuls fresh coriander, chopped
2-3 baby courgettes, sliced into ribbons
Juice of half a lime
Pinch of salt
2 red chillies, sliced


Cooking directions


  •  For the marinade, mix all the ingredients together and pour over the beef. Leave to marinate for as long as possible.
  • Heat oil in a pan and fry marinated beef (reserve excess marinade) for 2 minutes on each side. Set aside. Fry the bamboo shoots and peanuts with the remaining marinade. Add the spinach, remove from the heat and cover to allow it to wilt.
  • Cook the noodles and toss in sesame oil, spring onions, Nuoc Cham and half the coriander. Slice the beef and keep warm.
  • Dress courgettes with lime juice, the remaining coriander and salt. Pile the ingredients on top of a bed of noodles, garnish with sliced chillies and serve.


Skinny Noodles fried with beef, prawns and vegetable




3 tablespoons soy sauce
1 tablespoon sesame oil
4 shallots, finely chopped
1 clove garlic, crushed
1 teaspoon sesame seeds
1 teaspoon sugar
1/4 teaspoon black pepper


1 pack of Skinny Noodles
150g sirloin steak, thinly sliced
2 tablespoons vegetable oil
250g cooked prawns, thawed if frozen, drained and blotted dry.
1/2 cup drained sliced bamboo shoots
250g chinese cabbage, sliced
3/4 cup - broccoli florets

1 red pepper, deseeded and chopped

2 tablespoons soy sauce

1 tablespoon sugar or sweetener
1/2 teaspoon salt
1/4 teaspoon black pepper


Cooking directions


  • In a large bowl, combine 1 tablespoon soy sauce, sesame oil, shallots, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in the sliced sirloin and marinate at room temperature for 15 minutes.
  • Heat a wok or large frypan over medium-high heat, then drizzle with oil. Stir fry steak until evenly brown add prawns, stir in carrots, bamboo shoots, chinese cabbage, red pepper and broccoli
  • Prepare Skinny Noodles according to directions and add remaining soy sauce, sugar, salt and pepper. Reduce heat to medium, and cook until heated through.


Healthy Chicken Chow Mein


Serves: 4

1 pack of Skinny Noodles
2 tablespoons oil
1 tablespoon sesame oil
2 garlic cloves, peeled and finely chopped
4 chicken breasts, cut into thin strips
1 large red capsicum, thinly sliced
1 small tin (125g) corn kernels or fresh equivalent
8 spring onions, trimmed and cut into thin strips
3 tablespoons light soy sauce

Cooking directions


  • Prepare Skinny Noodles according to directions.
  • Heat both of the oils in a large saucepan or wok, add the garlic and stir-fry for about 30 seconds.
  • Add the chicken and stir-fry for 5 mins or until cooked.
  • Remove from the pan with a slotted spoon and set aside.
  • Add the capsicum and stir-fry for 4 minutes, then add the corn kernels and stir-fry for 1 minute.
  • Add the spring onions and stir-fry for 1 minute.
  • Return the chicken and Skinny Noodles to the pan.
  • Add the soy sauce and heat through, tossing to mix for 2 mins.


Creamy chicken Skinny Noodles




1 pack of Skinny Noodles
1 small head of broccoli, cut into florets
4 rashers streaky bacon, chopped
1 tbsp oil
3 chicken breasts, cut into bite-sized pieces
1 clove garlic, crushed
1/4 cup white wine
3/4 cup low fat cream or fromage fraise
2 tbsp ground almonds


Cooking directions


  • Steam the broccoli in a large pan for 3 to 4 minutes, until just tender. Remove from the pan and set aside. Prepare Skinny Noodles according to directions.


  • Heat a frying pan or grill and cook the bacon until crispy, then remove to a plate. Heat the oil in the pan, then add the chicken and cook for 5 to 6 minutes, turning at times, until golden and cooked through.


  • Add the garlic and stir; add wine, bubble for a couple of minutes, then add cream. Bring to the boil, then mix in the broccoli, bacon and drained Skinny Noodles. Season well and serve sprinkled with almonds.


Spicy Skinny Noodles Soup




1 pack Skinny Noodles
1 cup cabbage, chopped
1 cup celery, chopped
1 cup broccoli, chopped
1 cup carrots, julienned
1 tsp sesame oil
2 tsp garlic, minced
2 tbsp chili pepper flakes
4 cups water
2 tbsp soy sauce
2 tbsp chili pepper paste
1 1/2 cup lentils, already soaked

Cooking directions


  • In a large pot heat sesame oil, minced garlic, and pepper flakes over medium heat.
  • Add in cabbage, celery, broccoli, and carrots and cook over low-medium heat for 7 minutes or until slightly softened.
  • Add in water, soy sauce, and chili pepper paste.
  • Stir in lentils and Skinny Noodles
  • Combine all well and alter seasonings to taste.
  • Let simmer for 15-20 minutes.

Serve hot.

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