Craving the vibrant flavors of a spring roll but want to mix things up? Meet Spring Roll Pasta! I was inspired by Healthy Girl Kitchen, who made a similar dish with rice noodles, but I decided to swap them out for shirataki noodles to keep it low-carb and gluten-free.

This bowl of goodness has everything you love about spring rolls—crisp cabbage, crunchy cucumber and carrot, zesty green onion, and protein-packed edamame—all tossed in a creamy peanut dressing. It’s fresh, colorful, and so satisfying!

LOW-CARB SPRING ROLL PASTA W/ PEANUT DRESSING

Cook Time: 5 minutes
Prep Time: 10 minutes
Total Time: 15 minutes
Serving Size: 1 bowl
Total Servings: 1

Ingredients:

7 oz shirataki noodles
2 oz tofu (from a 14 oz block)
1/2 cup red cabbage, shredded
1/4 red pepper, shredded
1/2 green onion, diced
2 tbsp unsalted roasted peanuts, chopped (optional)
1 tbsp avocado oil or other neutral oil

For the peanut dressing:

2 tbsp peanut butter
1 tbsp lime juice or apple cider vinegar
1 tbsp soy sauce
1 small garlic clove
1/2 inch ginger, minced
salt, as needed (if using reduced sodium soy sauce)

Directions:

1. To get 2 ounces of tofu from an 14 ounce block, cut the tofu in half on the length side. You will have two halves. Cut those two halves in half on the long side. You should have 8 pieces. One piece is 2 ounces.
2. Press the 2 ounces of tofu for 10 minutes.
3. While the tofu is being pressed, prepare the cabbage, red pepper, and green onion.
4. Prepare the peanut dressing.
5. When the tofu is finished being pressed, cut it into 16 equal pieces.
6. Add avocado oil to a pan over medium heat, and fry on each side for 2-3 minutes. Remove from heat.
7. Rinse the shirataki noodles thoroughly. Throw in a large non-stock pan over medium heat to completely dry. This will help the sauce to stick.
8. Once there is no more water on the bottom of the pan, turn off the heat and add the sauce. Using tongs, mix the sauce thoroughly.

Note: You can make 4 servings total for this recipe so you can use the entire block of tofu and serve for more people or serve for later. To cut the tofu, cut in half on the long side. You should have two halves. Cut those halves in half on the long side. You should have 8 pieces. Take 4 pieces stacked at a time, and set them on flat surface to where you see a rectangle. Cut the rectangle in half. You should have two halves that are square shaped. Cut the squares in half. You should have 32 pieces. Do this for the other 4 stacked pieces of tofu. You should have 64 pieces. (Otherwise, just cut how you want and divide among 4 portions as you like. 🙂 )

Updated 10/18/2026