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spicy low carb thai noodle salad

Spicy Low Carb Thai Noodle Bowl

  • Author: Amy
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 1 1x


This spicy low carb thai noodle bowl is everything you need for lunch right now.  Low Carb shirataki noodles, crispy tofu and kale, cilantro, lime, Sriracha, all.the.things!



1/2 block of tofu, cubed

1 tsp olive oil

2 tsp sriracha

salt to taste

8 oz. package of Shirataki noodles

2 cups of Kale, chopped

1 tsp olive oil

salt to taste

1/2 tsp garlic powder

2 Tbsp carrots, shredded

1/2 cup cilantro, chopped

2 Tbsp cashews, chopped

1 green onion, sliced


1/2 small lime, juice and zest

1 Tbsp toasted sesame oil

1 tsp Sriracha

10 drops fish sauce


  1. Preheat oven to 400°
  2. Open package of Shirataki noodles, rinse, drain, lay out on 3 layers of paper towels to dry
  3. Toss tofu, olive oil, and salt
  4. Place in a single layer on half of an aluminum foil lined baking sheet
  5. Bake 15 minutes
  6. Toss Kale, olive oil, salt, and garlic powder
  7. Add to baking sheet
  8. Bake for 10 minutes alongside the tofu
  9. Microwave the Shirataki noodles for 60 seconds*
  10. Layer on tofu and kale
  11. Toss with sauce
  12. Layer on shredded carrot, cilantro, green onion, and cashews
  13. Finish with extra lime juice, sriracha (optional)


It is important to get the Shirataki noodles dry.  I rinse them in a strainer and then lay them out on several layers of paper towels.  I blot them to be sure.  I don't love microwaving things, but for this recipe the noodles won't work in the oven with the other ingredients.  

  • Category: Lunch recipes
  • Method: Bake
  • Cuisine: Asian

Keywords: low carb noodles, spicy low carb thai noodle bowl, thai noodle bowl, asian noodles, asian noodle bowl, lunch, low carb lunch