If you’ve never tried shirataki noodles before, you’re in for a game-changing pantry staple vegan noodle recipe. There’s a reason that these are popularly known as weight loss noodles.

Made from the root of the konjac plant, shirataki noodles are:

• Virtually zero net carbs
• Very low calorie (about 5–10 calories per serving)
• Gluten-free and grain-free
• High in glucomannan, a prebiotic fiber that supports gut health

Shirataki noodles have a slightly chewy texture and are perfect for absorbing sauces which are ideal in stir-fry and noodle bowls like this one.

Why You’ll Love This Stir Fry Noodles Recipe

• Low in Calories: Just 192 calories per serving!
• High in Plant Protein: Thanks to tofu and peanuts – 14g protein.
• Low-Carb & Keto-Friendly: Only 14g net carbs from natural veggies.
• Naturally Gluten-Free & Vegan: No dairy or wheat.
• Meal Prep & Weight Watchers Friendly: Keeps well in fridge.
• Quick and Easy: Done in 20 minutes, perfect Weight Loss Dinner for busy days.

This stir fry noodles recipe is perfect if you’re following:

• A weight loss or GLP-1 diet 
• A Weight Watchers meal plan
• Diabetic-friendly eating
• Vegan, vegetarian, or gluten-free lifestyles

Ingredients You’ll Need

• Shirataki noodles: Rinse & drain before cooking
• Olive oil: Or use avocado oil
• Onion: Finely chopped
• Red bell pepper:Sliced thin
• Green bell pepper: Sliced thin
• Mushrooms: Button or cremini mushrooms
• Tofu: Firm or extra-firm, diced
• Lemon Juice
• Basil Leaves 
• Roasted peanuts
• Sesame seeds 
• Lemon juice

Spicy Ramen-Style Peanut Stir Fry Sauce

For making this spicy stir fry sauce whisk together:

• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sriracha or hot sauce
• 1 tbsp peanut butter
• 1 tsp tahini
• ½ tsp chili flakes
• Salt to taste
• 2 tbsp water

This bold, creamy sauce pairs perfectly with tofu and shirataki noodles. Adjust spice to taste. This spicy, nutty sauce is the heart of the dish. It’s creamy, rich, and perfectly coats the noodles.

Step-by-Step Instructions

1. Prep the Shirataki Noodles

Drain and rinse the noodles well under cold running water to remove their natural odor. Shake off any excess water and set aside.

2. Make the Sauce

In a small bowl, whisk together soy sauce, sriracha, peanut butter, tahini, chili flakes, salt, and water until smooth and creamy.

3. Sauté the Vegetables

Heat olive oil in a non-stick skillet. Add onion and bell peppers. Sauté for 3–4 minutes until they begin to soften but remain slightly crisp. Add mushrooms and cook for another 2 minutes.

4. Cook the Tofu

Add diced tofu to the pan and sauté until lightly golden on the edges, about 2–3 minutes. Add rinsed shirataki noodles to the pan.

5. Toss in Noodles & Sauce

Pour in the sauce and gently toss everything together until noodles are fully coated.

6. Finish & Garnish

Turn off the heat. Add lemon juice and torn basil. Garnish with sesame seeds, chopped roasted peanuts, and green onions. Serve hot! Perfect macro balance for a healthy lunch or dinner!

Frequently Asked Questions

Storage & Meal Prep Tips

• You can store leftover noodles in an airtight container for up to 2 days.
• Best reheated in a skillet with a splash of water.
• Great for meal prepping healthy lunches.

Expert Tips

• Rinse Shirataki well.
• Crisp your tofu: Air fry or pan-fry tofu beforehand for more texture.
• Make it spicy: Add more sriracha or chili oil to dial up the heat.
• Add greens: Toss in spinach, bok choy, or kale for added volume and nutrients.

More Such Recipes

• Low-Carb Fried Rice Recipe
• Low Carb Keto Egg Salad Recipe
• Low Carb Vegetarian Meal Plan

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Picture this: a bowl of creamy keto egg salad ready in just 5 minutes. Packed with 13 g protein, only 1.6 g net carbs, and perfect for busy low‑carb eaters or meal‑prep fans. Here’s my Keto Egg Salad recipe in quick & tasty way.

This is the best egg salad recipe if you are looking for a lite and easy egg salad.  Simple and easy egg recipe for dinner, lunch or breakfast. This Keto egg salad is perfect even if you are bothered with classic egg salad calories.

All you need is hard-boiled eggs, avocado, and mayonnaise, to make this keto egg salad that is low carb, creamy, and delicious.

Why You’ll Love This Keto Egg Salad 

Looking for a low‑carb lunch that actually fills you up? This creamy keto egg salad clocks in at just 1.6 g net carbs per ½ cup serving, delivers 13 g protein, and takes five minutes once your eggs are boiled. It’s gluten‑free, Whole30‑friendly, and the perfect make‑ahead meal for busy workdays. Pair it with lettuce cups, cucumber slices, or my Thai Cucumber Salad for crunch.

Quick nutrition note: keeping carbs this low helps some people stay in nutritional ketosis, but be sure the rest of your day’s meals supply plenty of potassium‑rich greens to avoid “keto flu.”

Low Carb Egg Salad Ingredients

You will need only six basic ingredients to make this low carb egg salad. Good quality eggs, avocado, mayonnaise, greek yogurt (hung), Dijon mustard, lettuce.

How To make egg salad

This egg salad recipe is one of the easiest one to make. The only tricky part is to perfectly boil and peel the eggs. I have shared 3 methods to Make perfect Hard Boiled Eggs. You can use any of these as per your convenience.

1. Instant Pot Boiled Eggs
2. Stove Top Boiled Eggs
3. Air Fryer Hard Boiled Eggs

Now only thing you have to take care is before peeling boiled eggs make sure that the eggs have cooled down before you chop it. Adding chopped eggs when they are still warm will make the salad mushy.

• Peel the boiled eggs and chop them into small pieces. Cut half an avocado into small pieces.
• In a bowl add in chopped eggs, avocados, mayonnaise, dijon mustard, salt to taste and mix it well.  
• Serve it as it is or over lettuce wraps to make Keto egg salad rolls. 
• Top with chopped parsley cilantro or chives. Sprinkle roasted chilli flakes.

How To Make Low Carb Egg Salad Keto Wraps

Egg salad with avocado is tasty, low carb and a perfect keto recipe, if you are LCFH beginner. There are 2 variations of the egg salad keto wraps that I make often.

In this recipe I have used iceberg lettuce to make these egg salad keto wraps because I also wanted this to make low calorie dinner. But if you are not following calorie restricted diet or adding a keto tortilla fits in your calorie budget you can use that.

Recipe Notes and Tried and Test Tips

• Adding a teaspoon of Dijon mustard to give egg salad a delicious tangy kick and  flavour.
• For the meal prep. you can make this egg salad in advance and store it in fridge for 1-2 days. 
• If you are not eating wrapped in salad leaves this is an excellent egg salad for sandwich (but won’t be keto or low carb)

Meal‑Prep & Storage Tips

• Fridge: airtight container 3 days; keep lettuce or wraps separate until serving.
• Freezer: not recommended the mayo splits.
• Make‑ahead hack: stir salt in just before eating to keep the eggs from weeping.

Calories in Lite Egg Salad

Traditional egg salad packs 500 calories per serving. But, this lighter version of keto egg salad has 291 calories per serving and tastes pretty awesome.

To keep the net carb low I have not added any veggie even for crunch. If you are not really into counting carbs you can add chopped celery or red onion.

Storage & Meal‑Prep 

Store in an airtight jar for 3 days in the fridge. Not freezer‑friendly, mayo separates when thawed.

More Egg Recipes

• Egg and Cheese sandwich
• Avocado Toast
• Masala egg Sandwich

Watch Video

Expert Tips from Rekha (Nutritionist & Food Photographer)

I test every version twice, once for flavour, once for macro balance. For this update I swapped half the mayo for avocado oil mayo to cut added sugar to zero and shot in diffused daylight so the yolks stay sunshine‑yellow. 

First published May 2018, updated July 18 2025 for improved texture, photos and keto macros.

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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Labneh Balls recipe, you’re in for a treat! These creamy, tangy, and flavorful cheese balls are a staple in Levantine and Middle Eastern cuisine.

“You’ve tried hummus-now meet its cooler, roll‑able cousin! Watch these tangy labneh balls go from plain yogurt to mezze magic in a snap. ”

Made from strained yogurt, Labneh is a versatile dairy product that can be used as a spread, dip, or in this case, formed into delectable balls. Whether you’re hosting a gathering or just looking for a fun and easy snack.

Why Should You Make Labneh Balls?

• High‑protein, budget‑friendly:uses plain yogurt.
• Make‑ahead: 10 min hands‑on, keeps for weeks.
• Versatile flavour canvas: swap herbs & spices.
• Bariatric‑diet & Weight‑Watchers‑friendly (2 points per ball).
• Naturally gluten‑free & vegetarian (easy vegan option below).

Ingredients You’ll Need

To get started, here’s what you’ll need:

• Yogurt: Thick, full-fat yogurt.
• Olive oil: For preserving and flavor
• Salt: To taste
• Za’atar: A popular Middle Eastern spice blend
• Sumac: A tangy, lemony spice
• Beetroot powder: For a vibrant color and earthy flavor
• Pistachios: Finely chopped, for coating
• Cheesecloth or a tea towel: For straining the yogurt

Ingredient notes & smart substitutions

• For Yogurt you can use Full‑fat Greek = quickest, but any unflavoured yogurt works. For vegan labneh balls use thick coconut yogurt + ½ tsp agar in the oil.
• Fine sea salt (1 tsp): Essential for whey drainage & safe preserving.
• Extra‑virgin olive oil(2–3 cups): Choose a fruity oil; must fully cover the balls.
• Coating mix: Classic: za’atar, dried mint, Aleppo pepper. Try smoked paprika + garlic, dukkah, crushed pink peppercorns, or everything‑bagel seasoning.
• Optional flavour boosters: Lemon zest curls, dried rose petals, chilli flakes, roasted garlic cloves in the jar.

Step‑by‑step: From yogurt tub to bite‑size cheese balls

1. Strain – 48 to 72 hours

1. Stir salt into the yogurt.
2. Line a sieve with a double layer of cheesecloth; place over deep bowl.
3. Pour yogurt in, knot the cloth, and refrigerate 48 h (60 h for ultra‑firm). Discard or save whey for smoothies.

2. Roll & air‑dry

1. Unwrap thick labneh; it should resemble cream cheese.
2. Lightly oil your palms and roll into balls.
3. Arrange on parchment; let air‑dry for 40 minutes.

3. Coat & marinate – ready to eat after 24 hours

1. Roll each ball in chosen herb/spice mix.
2. Pack into sterilised glass jar, layering flavour extras.
3. Pour olive oil until balls are completely submerged (no peaks above oil).
4. Seal and chill in fridge for 24 hrs for flavours to meld.

Food‑safety & storage

• Target pH ≤ 4.4 (yogurt already ~4.0).
• Use sterilised jars (10 min boiling water bath).
• Keep submerged in oil to exclude oxygen; store refrigerated up to 4 weeks.
• For counter‑top gifting: add ½ Tbsp white‑wine vinegar per cup oil → shelf‑stable 14 days < 23 °C.
• Freeze? Yes! place balls on tray to freeze, transfer to bag (oil becomes grainy so freeze without oil).

Hint: Be Patient while straining, because the longer you strain the yogurt, the firmer your Labneh Balls will be. For a thicker consistency, aim for at least 48 hours of straining.

Variations You Can Try

• Herbed Version: Mix finely chopped fresh herbs like dill, parsley, or chives directly into the Labneh before forming the balls.
• Spicy Version: Add a pinch of cayenne pepper or crushed red pepper flakes to the Labneh for a spicy kick.
• Zesty Version: Add grated lemon or lime zest to the Labneh for a refreshing, citrusy flavor.

How to Store and Reheat

• Storing: Labneh Balls can be stored in the refrigerator for up to two weeks, as long as they’re submerged in olive oil. This method not only preserves them but also allows the flavors to deepen over time.
• Reheating: If you prefer your Labneh Balls warm, you can lightly warm them in the microwave or oven, but be careful not to melt them. They’re best enjoyed at room temperature.

Serving ideas

• Build a mezze platter with hummus, muhammara & olives.
• Smash onto sourdough toast with roasted tomatoes.
• Crumble over roasted veggies or grain bowls.
• Skewer with cherry tomatoes & basil for a picnic appetiser.
• Add to office snack boxes—pair with cucumber sticks for a 10‑g protein nibble.

FAQs about the Labneh Balls Recipe

More Such Recipes

• Marinated Tomato Toast with Labneh
• How to make Yogurt at Home
• Turkish Eggs | Cilbir or Chulburr
• Lebanese Mujadara
• Labneh & Marinated Tomato Toast
• Cheese Ball Recipe

Watch Video

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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