low-cal sriracha peanut sesame noodles


I woke up this morning at three to feed Tyndale.

After nursing, burping, changing, nursing, then burping him again (all the while watching The Tonight Show–thank goodness for Jimmy Fallon) and rocking him back to sleep, I couldn’t go back to sleep. Annoying.

But fortunately, there’s no shortage of things to do around here, so I folded several loads of laundry while listening to old podcast espisodes of This American Life. (This one and this one are particularly good.) And thought about how nice it is to be up, awake, in a quiet, quiet house. To be sure, it’s a good time to think.

Yesterday, Amalia came home with a letter from her school saying she tested into the G.T. (gifted & talented) program. Of course I was ecstatic–there’s no doubt she’s a smarty-pants–but sad because one of our other kids tested but didn’t get in, and another child tested but we haven’t heard back yet. I also thought about yesterday’s post, & about all the hopes and dreams we have for our kids.

How we don’t want them to feel pain, or disappointment, but at the same time we do because otherwise they’ll grow up without a clue. Those life lessons that must be learned at some point are much harder in adulthood when the world is a much more unforgiving place. How, of course we want them to develop their talents, to learn discipline, to know the joy of mastering skills but at the same time we don’t want them to feel entitled and, we want them to be able to be kids too. And of course, how money is always in the background, or in the forefront, whichever.

I don’t know why I’m sharing this. I’m just in one of those introspective moods I guess.

Today I thought I’d share a recipe that has become one of my faves of late. It takes about 4 minutes to make. It’s a perfect meal for weight loss (which you know, I’m kinda in the middle of), or just when you want to eat something lighter.

This recipe is low calorie because I use shiritaki noodles instead of regular rice noodles. They’re gluten-free, vegan, and some brands are also soy-free. One serving is only 15-20 calories. I also use PB2 powder, which has 75% less calories per serving than regular peanut butter and tastes awesome, in my opinion.

I eat shiritaki noodles a few times a week when I’m in weight reduction mode. (I share two other of my fave ways to eat them in my Fit, Strong, Lean: The Diet ebook)

Have you never used shiritaki noodles?

They’re awesome.

shiritaki-noodles-strainer There are many brands of shiritaki noodles.

Here are two I buy.

If you’ve never tried them, you might be wondering how they fare in comparison to say grain-based noodles. Of course they’re not exactly the same as wheat pasta noodles, but they do the job. It’s all about the sauce you use. I’ve found it’s best if the sauce has a little fat in it. And I like throwing some texture in as well. In this case, the coleslaw.


The nasoya brand is made from konjac flour, chickpea flour, & potato starch.

The house foods brand is made from tofu & yam flour.

One way I like to eat the noodles is with some siracha peanut dressing, lots of shredded coleslaw (you know, the prewashed, bagged kind).


Super easy, lots of fiber, protein, and under 250 calories.




low-cal sriracha peanut sesame noodles

Prep Time: 4 minutes

Yield: 1 recipe

Serving Size: 1 recipe

Calories per serving: 243

Fat grams per serving: 10

low-cal sriracha peanut sesame noodles

low-cal siracha peanut sesame dressing with shiritaki noodles | vegan & gluten-free


  • 1 package shiritaki noodles (any kind works)
  • 2 cups shredded cabbage or coleslaw mix
  • optional: chopped cilantro
  • for the dressing:
  • 7 TBS. PB2 peanut butter powder
  • 1/4 c. water + additional tablespoons to reach desired consistency
  • 1 TBS. rice vinegar
  • 1/2 TBS. sriracha sauce
  • 1 tsp. sesame oil
  • 1 tsp. low-sodium soy sauce
  • 1 packet stevia or 1 tsp. agave or other sweetener
  • dash of red pepper flakes (optional--adds a bit of heat)


  1. You can heat the noodles on the stove, but I choose to use the microwave since it's faster. Heating instructions using the stove will be on the package of the noodles.
  2. Whisk peanut butter powder with water.
  3. Add remaining ingredients and whisk. If it's too thick for you, add additional water (up to 4 more tablespoons), 1 tablespoon at a time until get desired consistency.
  4. In a fine sieve, rinse noodles in cold water and drain.
  5. Microwave noodles for 1 minute.
  6. Drain noodles again in sieve (without rinsing).
  7. Microwave for additional minute.
  8. Remove from microwave and add coleslaw and all of dressing. Add chopped cilantro if desired. Using a fork, stir to incorporate dressing and coleslaw with noodles. Noodles are long, so this takes some work.
  9. Eat immediately.

Additional nutrition info: 27 g carbs, 10 g fiber, 20 g protein; 7 WWP points

Looking for more low-cal recipes good for weight loss? Check out my Fit, Strong, Lean: The Diet 130 page ebook, now available at the bring joy shop.


  1. Linda
    on August 17, 2014 at 2:37 pm said:

    HAve you made this recipe with PB itself, rather than the powder? If so, how many TBS did you use? Thanks.

    • Janae Wise
      on August 19, 2014 at 5:14 am said:

      Hi Linda, I haven’t, but if I did, I’d try 1/4-1/3 c. peanut butter.

  2. Kristen
    on April 10, 2014 at 6:13 pm said:

    WOW JANAE!!! I just made this recipe today and it was delicious! I have to admit when I was making the sauce I was thinking what am I doing, I have never made anything like this combination before. At first bite I was transported to a Thai restaurant as my kids ran circles around me. I love this!!! Soooo good!!! It tastes like there should be way more calories too. My lunch today was divine!! Definitely a keeper!! THANK YOU FOR SHARING!!! 🙂

  3. Natashia M
    on March 8, 2014 at 1:10 pm said:

    These look yummy to try. It’s definitely hard to watch our children learn hard lessons in life, or even the slightly uncomfortable ones. TanMan, just the other day, came up to me at a playground and lamented, “No one wants to play with me.” I can’t make the other kids play with him and he has to learn how to deal with not-so-nice kids. Because there will always (sadly) be not so nice people. But it’s hard to watch your child feel sadness. That’s exciting for Amalia though.

  4. Laurie
    on March 6, 2014 at 11:19 am said:

    I’ve never used shirataki noodles…never even heard of them…but, I just happen to have a coupon for Nasoya, so I’ll be trying them very soon! And, I’ll probably use your recipe because I love peanut butter and have been looking for a good excuse to try PB2. So, this post has been a real win-win for me…thanks! 😀

  5. Gabby @ the veggie nook
    on March 6, 2014 at 7:27 am said:

    I occasionally eat shirataki noodles, actually have a pack in my fridge now! This looks like a very delicious way to use them, especially since it features my favourite hot sauce 🙂

    • Janae Wise
      on March 6, 2014 at 8:01 am said:

      I know, I’m pretty obsessed with siracha too. I put it on most savory dishes. That, or Tabasco. I prefer the sweet and spicy combo of siracha over the straight up spicy of Tabasco though.

  6. Rebecca @ Strength and Sunshine
    on March 5, 2014 at 12:22 pm said:

    I recently used my first package of Miracle Noodles (the spinach kind) in a dish I made. It was interesting to say the least. A nice way to bulk up a dish with out added flavor or calories! The texture was strange though, I can’t describe it, haha!

    • Janae Wise
      on March 5, 2014 at 2:30 pm said:

      The texture is different, but if you have a good sauce to go with it, I don’t think it’s half bad 😉 Especially considering they’re so low in calories. Never tried the Miracle Noodle brand before…