Shirataki noodles are delicious when properly cooked. In this simple yet flavorful recipe, they are buttered and topped with Parmesan.
When my husband and I started a low-carb diet in 2011, I immediately started looking for recipes to replace our favorite foods. Not surprisingly, pasta was high on the list! I regularly make low-carb alternatives to traditional pasta, such as hearts of palm pasta, zucchini noodles, and spaghetti squash. Shirataki noodles are another great option. When cooked properly and buttered, they are delicious!
Ingredients
Here's a look at the ingredients required for this recipe. The exact measurements are listed in the recipe card below.
- Shirataki noodles: I use angel hair noodles. I don't recommend using fettuccine shirataki. I tried those, and they had a more rubbery mouthfeel than angel hair shirataki.
- Unsalted butter: A rich, European-style butter is best in this simple recipe.
- Grated parmesan: It's best to use finely grated parmesan rather than coarsely shredded cheese.
- Seasonings: Kosher salt, black pepper, and garlic powder.
Variations
- To make this a complete meal, add a cup of cooked and flaked salmon (use this baked salmon recipe) or cooked and shredded chicken (use this baked chicken breast recipe).
- For a truly decadent experience, add two strips of cooked and crumbled bacon (microwave bacon is fast and easy).
- Add a cup of veggies such as mushrooms or spinach. I recommend cooking them separately and then mixing them into the noodles. These sauteed mushrooms are delicious, and so is this recipe for sauteed spinach.
- Add more spices or herbs. I sometimes add a pinch of dried thyme or oregano. My husband likes to sprinkle red pepper flakes on his noodles. He uses a lot, but I suggest starting with a pinch.
Instructions
I consider this a relatively easy recipe, despite its several steps. The detailed instructions are listed in the recipe card below. Here's an overview of the steps:
You start by rinsing the noodles and boiling them. Don't be deterred by their fishy smell when you open the bag! After you rinse and pan-fry them in a dry pan, that smell will disappear.
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.
Your final step is to turn the heat off, sprinkle the noodles with grated parmesan, and serve.
Recipe Tips
- Don't skip rinsing and draining the noodles, boiling them, and toasting them in a dry skillet. These steps eliminate the noodles' fishy smell and rubbery texture and help them better absorb sauces.
- These noodles are not for everyone. I suggest you start with a small amount and see how you react.
- I started making this recipe in 2014. As I write this update ten years later, in 2024, I am happy to report that a recent package of Miracle Noodles did not have a fishy smell. The package still recommends rinsing the noodles, and I still recommend boiling them for the best texture. But the experience has become significantly more pleasant.
- Miracle Noodles come in three shapes - fettuccine, spaghetti, and angel hair, as shown in the photo below. I highly recommend using angel hair shirataki in this recipe.
Recipe FAQs
You can replace the butter with olive oil and omit the parmesan. If you do, I recommend mincing a fresh garlic clove, cooking it in the oil until golden, and adding the prepped noodles. Another option is making this recipe for shirataki sesame noodles.
These traditional Japanese noodles are made from konjac root. They are basically made of fiber and water, so they contain no calories or carbs. They also have no flavor, making them ideal for absorbing soups and sauces.
If you prepare them correctly, mix them with a sauce, or add them to a soup, they make a good substitute for pasta and noodles. However, do not expect them to taste like real pasta- that would be impossible. Instead, consider them a good substitute for anyone on a keto, low-carb, or low-calorie diet.
You have to boil them. As tempting as it might be, don't skip this step. Boiling helps improve their texture by making them less chewy and rubbery.
Yes. You can keep them in a sealed container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.
Serving Suggestions
I usually serve these noodles as a side dish. They go well with almost any main course, including broiled chicken breast, parmesan-crusted chicken, grilled salmon, and turkey meatballs.
I also like to add these noodles, plain, to chicken broth to make it more substantial and filling. They make a great addition to egg drop soup.
As mentioned above, you can turn these noodles into a main course by adding a cooked protein such as grilled shrimp, grilled salmon, or poached eggs.
Recipe Card
Buttered Shirataki Noodles
Video
Ingredients
- 1 package Angel Hair Shirataki Noodles - 7 ounces
- 1 tablespoon unsalted butter
- 2 tablespoons parmesan cheese - grated; 10 grams
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper - freshly ground
- 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 package and pour its contents into a colander. Ignore the slightly fishy smell - it will disappear after you boil and toast the noodles. Rinse the noodles under cold running water for one minute. If the noodles are very long, cut them in half with clean kitchen scissors.
- The water in the saucepan should be boiling by now. Transfer the noodles to the boiling water, bring the water back to a boil, and boil the noodles 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 eliminate some 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-roasting, and now, covered in butter, they are golden and smell great!
- Add the salt, pepper, and garlic powder, mixing them evenly into the noodles. Turn the heat off and mix in the parmesan. Serve immediately.
Notes
- These 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 really do need to rinse and drain the noodles, boil them, and toast them in a dry skillet. These steps remove the noodles' fishy smell and rubbery texture and help them better absorb sauces.
- To make this a complete meal, add a cup of cooked and flaked salmon (use this baked salmon recipe) or cooked and shredded chicken (use this baked chicken breast recipe).
- You can add a cup of veggies such as mushrooms or spinach. I recommend cooking them separately and then mixing them into the noodles. These sauteed mushrooms are delicious, and so is this recipe for sauteed spinach.
- You can keep leftovers in a sealed container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
