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 delicious!
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!
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 a 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.
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, the black pepper, and the garlic powder.
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.
Frequently asked questions
They are traditional Japanese noodles made from konjac root. They are basically made of fiber and water, so they contain no calories or carbs.
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.
No. It's true that this is a multi-step recipe. But you absolutely 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.
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 a cooked protein into the noodles such as shredded cooked chicken or cooked and flaked salmon.
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.
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.
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Shirataki Noodles with Butter and Parmesan
- 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
- 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.