Live in health with Dr. Sasha High

Chinese Greens & Noodles

Chinese Greens & Noodles

I’ve talked about my love for Shirataki noodles a lot on my Instagram feed recently, so I thought it was about time I posted another recipe! Shirataki noodles are made of yam or tofu and have no calories. Yep. I know. I defies logic. They’re wheat-free (gluten-free) and low carb, so they make a great alternative to pasta. The noodles themselves don’t have a lot of flavour, but they will take on the flavour of whatever sauce you pair them with. Here, I made a very quick and simple Asian-style sauce. Chinese five spice is one of my favourites! This recipe is super simple to whip up on a weeknight when you’re tired and haven’t planned anything for supper. I usually keep some shirataki noodles in the fridges for this purpose. Use whatever veggies you have: kale, bell peppers, mushrooms, spinach, broccoli… any and all could work!



  • 2 packs extra lean ground turkey/chicken
  • 2 handfuls green beans
  • 1 large pack bok choy
  • 1 yellow onion
  • 1 clove garlic
  • 3 packs Shirataki noodles
  • 2 tbsp sriracha hot sauce
  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp Chinese five spice
  • optional: 1-2 tbsp tahini (to make it creamy)



  1. Finely chop garlic and onions. Cut beans and bok choy into bite sized pieces.
  2. Heat wok to medium heat, then add garlic and onions. Sauté until golden brown, then add ground turkey. Stir with a wooden spoon to break up the pieces.
  3. When the meat is nearly cooked through, add beans and bok choy. Cover to allow the vegetables to steam and cook until tender (less than 5 minutes!).
  4. While this is cooking, combine sriracha, oyster sauce, soy sauce, Chinese five spice and tahini in a small blender to make the sauce. Add sauce and shirataki noodles and stir until heated through. Serve immediately.

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