Shirataki Noodles with Edamame and Mango

Shirataki Noodles with Edamame and Mango

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  • 1 (8-ounce) package shirataki noodles
  • 3 tablespoons sesame oil
  • 3 tablespoons tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons vegetable stock or water
  • 1 clove garlic, finely minced
  • 1/2 teaspoon finely minced ginger
  • Pinch of red pepper flakes
  • 1/4 cup cooked shelled edamame
  • 1 ripe mango – peeled, pitted and sliced
  • 3 green onions, thinly sliced
  • 1 teaspoon black sesame seeds


Drain noodles from packaging liquid and rinse well. Cook noodles in a large, dry skillet over medium-high heat until noodles dry out a bit, 2 minutes.

Whisk together sesame oil, tamari, vinegar, stock or water, garlic, ginger and red pepper flakes. Add noodles, edamame, mango and green onions; toss to coat. Sprinkle with sesame seeds. Serve cold or at room temperature.

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