Stir-Fried Curry Noodles

A simple but delicious stir-fry noodle with mushrooms, carrots, bell peppers, and Tofu Shirataki noodle for a quick and easy, low carb meal!

  • Servings
  • Prep Time
    15 Min
  • Cook Time
    15 Min

Cooking Directions

  • Mix all the sauce ingredients together until the sugar is dissolved. Set aside.
  • Prepare the noodles according to package instructions. Set aside.
  • Heat a pan. Add in 2 tbsp oil. Sauté the garlic and onions until tender and aromatic, around 2 minutes.
  • Add in the bell peppers and carrots then sauté until cooked. Add in the cooked noodles and the sauce mixture.
  • Mix everything together and leave to cook for 2-3 more minutes. Turn off heat and then garnish with some sesame seeds, if desired. Enjoy hot!

This recipe was created by @thefoodtakesflight.


  • 2 pkgs. House Foods Tofu Shirataki Fettuccine
  • 2 Tbsp. sesame oil
  • 1 cup fresh button mushrooms, sliced
  • ½ red onion, sliced
  • ½ small carrot, sliced into strips
  • 1 small red bell pepper, sliced into strips
  • 2 cloves garlic, minced
  • Chives, cut into strips
  • Sesame seeds, for topping


  • 1½ Tbsp. curry powder
  • 2 Tbsp. warm water
  • 1 Tbsp. coconut sugar or sweetener of choice
  • 2 Tbsp. soy sauce
  • ½ Tbsp. sesame oil

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