A detailed shirataki noodles recipe and video that will teach you how to make the most out of these keto miracle noodles. Simply buttered, they are delicious!
When my husband and I embarked on a low-carb diet back in 2011, I immediately started looking for low-carb and keto recipes to replace our favorites. Pasta was high on the list! 🍝
I am happy to report that this easy shirataki noodles recipe is really good. I know that many people are suspicious of these noodles. But when cooked properly and buttered, they are very tasty!
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Miracle 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.
How to cook shirataki noodles
I consider it an easy recipe, despite having several steps. You do need to rinse and drain the noodles, boil them, and then toast them in a dry skillet. So this shirataki noodles recipe does require multiple steps.
But these steps are important. They get rid of the fishy smell and rubbery texture of the miracle noodles and help them better absorb sauces.
The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps:
1. Start by rinsing the noodles, cutting them in half with kitchen scissors if they’re too long, then boiling them.
2. Drain, then dry-roast them in a hot skillet.
3. Add the butter and mix to coat.
4. Mix in the salt, the black pepper, and the garlic powder.
5. Turn the heat off, sprinkle with parmesan, and serve.
How can they have no calories?
Shirataki are traditional Japanese noodles made from the high-fiber konjac root. They are basically made of fiber and water.
So they have no nutritional value. They have no calories and no net carbs, despite being very filling. Which means that they are keto, low carb, and low calorie.
Are they tasty?
Yes and no. They actually have no flavor of their own, which makes them an ideal vehicle for absorbing soups and sauces.
I find that they make a good pasta and noodle substitute. That is, as long as you prepare them correctly. Otherwise, they are rubbery, slimy, and unpleasant to eat.
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.
You do need to prepare Miracle Noodles correctly according to a good recipe. Then mix them with a yummy sauce, or add them to a soup.
When you do, they definitely give a satisfactory answer to your noodle cravings. That is if you happen to have them. I know I do!
They don’t taste like regular pasta
Having said that, do not expect this shirataki noodles recipe to taste like a recipe that uses regular pasta! That would simply be impossible.
You should view them as a good substitute for anyone on a keto, low carb or low-calorie diet. But it’s not the real thing.
Can you keep leftovers?
I wish I could have a definitive answer. But I honestly never had to deal with leftovers, because I never have any when making this tasty recipe. 😀
But I assume that you can keep leftovers in a sealed container in the fridge for 3-4 days and reheat them in the microwave, covered, on 50% power.
Reviews of this recipe
Reviews of this recipe on Pinterest are very positive, and I just love seeing the interesting modifications that people make to the basic recipe. Many of them are intended to turn this into a complete meal. ❤️Here are a few interesting comments:
- “Added salmon and it was good. Have to get used to the texture of the noodles.”
- “I could get used to this! Added shrimp and bacon. A creamy sauce with no-carb noodles – who would have thought?”
- “Added mushrooms and doubled the butter… so good!”
Can you suggest more shirataki noodles recipes?
Sure! Here are a few of my favorite recipes:
I also like to simply add them to homemade chicken broth, to make it more substantial and filling.
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Shirataki Noodles with Butter and Parmesan
- 1 (7oz pack) Angel Hair Shirataki Noodles
- 1 tablespoon unsalted butter (a rich, European-style butter is best in this simple recipe)
- 2 tablespoons dry-grated real Parmesan cheese (10 grams)
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 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 back to a boil and boil for 3 minutes. While the noodles boil, 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 the shirataki’s rubbery texture, and help them better absorb the sauce compared to when slippery and wet.
- Add the butter to the skillet. Thoroughly mix it into the shirataki noodles, 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.