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    Home » Side Dishes » Buttered Shirataki Noodles

    Buttered Shirataki Noodles

    Last updated: Aug 21, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    This detailed shirataki noodles recipe and video will teach you how to make the most out of these keto noodles.

    Simply buttered and sprinkled with parmesan cheese, they are absolutely delicious!

    Shirataki noodles served on a white  plate with a fork.

    When my husband and I embarked on a low-carb diet back in 2011, I immediately started looking for recipes to replace our favorite foods. Not surprisingly, a pasta substitute was high on the list! 🍝

    There are several low-carb alternatives to traditional pasta, such as zucchini noodles and spaghetti squash. Shirataki noodles are certainly another option. When cooked properly and buttered, they are very tasty!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make these tasty noodles. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    Shirataki noodles: I use angel hair noodles in this recipe.

    Unsalted butter: I love using creamy European butter. But any butter will be great.

    Grated parmesan: It's best to use finely grated parmesan and not coarsely shredded cheese.

    Seasonings: Kosher salt, black pepper, and garlic powder. If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

    Instructions

    So how do you cook shirataki noodles? I consider it an easy recipe, despite having several steps. The detailed instructions are listed in the recipe card below. Here's an overview:

    You start by rinsing the noodles, cutting them in half with kitchen scissors if they're too long, then boiling them. Don't be deterred by their fishy smell when you open the bag! After you rinse them and pan-fry them in a dry pan, that smell will go away.

    Next, you drain the noodles and dry-roast them in a hot skillet.

    Add the butter and mix to coat. Then mix in the salt, black pepper, and garlic powder.

    A photo collage showing steps 1-4 for cooking shirataki noodles.

    Your final step is to turn the heat off, sprinkle the dish with grated parmesan, and serve.

    You do need to prepare Noodles correctly. Then mix them with a tasty sauce, or add them to a soup. When you do, they definitely give a satisfactory answer to your noodle cravings.

    A photo collage showing steps 5-8 for making shirataki noodles.

    Expert tip

    You do need to rinse and drain the noodles, boil them, and then toast them in a dry skillet. These steps are important. They get rid of the fishy smell and rubbery texture of the noodles and help them better absorb sauces.

    Frequently asked questions

    What are shirataki noodles?

    They are traditional Japanese noodles made from konjac root. They are basically made of fiber and water, so they contain no calories or carbs.

    Do shirataki noodles taste good?

    They have no flavor of their own, which makes them an ideal vehicle for absorbing soups and sauces. I find that they do make a good pasta and noodle substitute as long as you prepare them correctly.

    Having said that, do not expect them to taste like real pasta! That would be impossible. You should view them as a good substitute for anyone on a keto, low carb, or low-calorie diet.

    How do I make these noodles less chewy?

    Make sure to boil them. As tempting as it might be, don't skip this step. Boiling these noodles helps improve their texture by making them less chewy and rubbery.

    Variations

    I almost always make this recipe as written. But here are a few ideas for you for varying the basic recipe:

    • Add cooked and flaked salmon or cooked and shredded chicken. A great way to turn this from a side dish into a complete meal.
    • Add cooked and crumbled bacon for a truly decadent experience.
    • You can also add veggies such as mushrooms or spinach. I recommend cooking them separately, then mixing them into the noodles.

    Serving suggestions

    I usually serve these noodles as a side dish. They go well with almost any main course you can think of, including broiled chicken breast, parmesan-crusted chicken, grilled salmon, and turkey meatballs.

    I also like to add these noodles, plain, to homemade chicken broth to make it more substantial and filling.

    You can also turn them into a main course by mixing cooked protein into the noodles such as shredded cooked chicken or cooked and flaked salmon.

    Storing leftovers

    I actually never have leftovers of this recipe. I typically make one serving, then proceed to polish it off. 🙂 But I assume that like most leftovers, you can keep them in a sealed container in the fridge for 3-4 days. Reheat them in the microwave, covered, on 50% power.

    Shirataki noodles with butter and parmesan, served on a white plate with a fork.

    Related recipes

    • Shirataki Sesame Noodles
    • Spaghetti Squash Noodles
    • Buttered Zucchini Noodles
    • Cauliflower Mac and Cheese

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Shirataki noodles
    4.98 from 678 votes
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    Buttered Shirataki Noodles

    This detailed shirataki noodles recipe will teach you how to make the most out of these noodles. Simply buttered, they are delicious!
    Prep Time15 mins
    Cook Time5 mins
    Total Time20 mins
    Course: Side Dish
    Cuisine: American
    Servings: 1 serving
    Calories: 151kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 1 (7 oz) package Angel Hair Shirataki Noodles
    • 1 tablespoon unsalted butter
    • 2 tablespoons dry-grated Parmesan cheese (10 grams)
    • ¼ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon garlic powder

    INSTRUCTIONS

    • Bring a medium pot of water to a boil. Measure out your butter and Parmesan, and mix the salt, black pepper, and garlic powder in a small bowl.
    • Using scissors, open the shirataki noodles package. Pour its contents into a colander. Ignore the slightly fishy smell - it will rinse/cook out. Rinse the noodles under cold running water for a full minute.
    • If the noodles are very long, use clean kitchen scissors to cut them in half.
    • By now, your water should be boiling. Transfer the noodles to the boiling water, bring the water back to a boil and boil them for 3 minutes. While the noodles cook, heat a clean, dry medium-sized skillet over medium-high heat.
    • Pour the cooked noodles back into the colander and drain well. Transfer the noodles to the hot skillet and dry-roast them (adding no oil to the skillet), stirring, for 1-2 minutes, until they are visibly dry and make a squeaking sound when moved in the skillet. This step will get rid of their rubbery texture and help them better absorb the sauce.
    • Add the butter to the skillet. Thoroughly mix it into the shirataki, coating the noodles evenly. The noodles look much better now - they started out translucent-white and slimy; turned into a more opaque white after dry-roasted; and now, covered in butter, they are golden and smell really good!
    • Add the salt, pepper and garlic powder, mixing them evenly into the noodles. Turn the heat off, and mix in the Parmesan. Serve immediately.

    WATCH THE VIDEO:

    NOTES

    Shirataki noodles are not for everyone. I suggest you start with a small amount and see how you react.
    A rich, European-style butter is best in this simple recipe.
    You do need to rinse and drain the noodles, boil them, and then toast them in a dry skillet. These steps are important. They get rid of the fishy smell and rubbery texture of the noodles and help them better absorb sauces.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Calories: 151kcal | Carbohydrates: 1g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Sodium: 468mg
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    More Low-Carb Side Dish Recipes

    • Perfect Latkes
    • Sweet Potato Patties
    • Crustless Vegetable Quiche
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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