Shirataki Sesame Noodles

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These shirataki sesame noodles are incredible. I love sesame noodles, and when I discovered you can make them with shirataki, I was so excited! In this recipe, more than any other I've tried, the result is VERY close to the real thing, although the texture is admittedly different.

Shirataki sesame noodles are served with chopsticks.

When prepared correctly, shirataki noodles are a wonderful low-carb and gluten-free alternative to noodles and pasta. I usually prepare buttered shirataki noodles, but these sesame noodles are a lovely Asian-style variation. They're delicious, flavorful, and filling.

Ingredients

Here's an overview of the ingredients you'll need to make this recipe. The exact measurements are listed in the recipe card below:

Shirataki noodles: I use angel hair noodles in this recipe.
Tahini: Also labeled as "sesame paste." The only ingredient is ground sesame seeds.
Soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. Obviously, you can use a gluten-free alternative if you wish.
Rice vinegar: If you don’t have any on hand, it’s OK to use white wine vinegar instead. I don’t recommend using plain distilled vinegar, though. It’s too acidic, in my opinion.
Red pepper flakes: They don't make the dish very spicy. They just add an extra layer of flavor.
Shredded cabbage: To make life easy, I use a bag of pre-washed and shredded cabbage. If you shred it yourself, make sure to shred it finely so that it mixes easily into the noodles.
For garnish: Sesame oil, toasted sesame seeds, and chopped scallions. But these are not just for garnish - they add a nice flavor, and the scallions also add a pop of color to the finished dish.

Variations

Use natural creamy peanut butter instead of tahini.
As mentioned above, you can mix cooked protein into the finished dish to turn it into a complete meal. Try cooked shredded chicken or tiny cooked shrimp.
Top the noodles with a couple of fried eggs. This is another delicious way to turn them from a side dish into a complete meal.

Instructions

This is not a difficult recipe, although prepping the noodles requires a few steps. The detailed instructions are included in the recipe card below. Here are the basic steps:

Rinse the noodles, boil them, then drain. This will help get rid of their fishy smell.

Rinsing the noodles before cooking them.

Toast the drained noodles in a dry skillet. This step will improve their texture.

Dry-roasting the noodles in a dry skillet.

Mix together the sesame paste, soy sauce, rice vinegar, and red pepper flakes. Add this mixture and the cabbage to the noodles. Stir to coat.

Transfer the noodles to a plate or a bowl. Top them with the sesame oil, sesame seeds, and scallions, and serve.

Expert Tip

Right out of the package, these noodles have a texture that's very different than regular noodles and a fishy smell. But don't be afraid of them! With a few simple steps - rinsing, boiling, and dry-roasting, they become very palatable indeed.

Recipe FAQs

How do you cook shirataki noodles?

You start by rinsing them under cold water. This is important because they tend to have a fishy smell, and rinsing them gets rid of the smell.

Next, you boil them. The last step is to stir-fry them in a dry skillet. This improves their texture. Now they're ready for any sauce you'd like to add!

What are these noodles made of?

They're made of water and glucomannan, a water-soluble fiber. This explains their rubbery texture and also the fact that they contain no calories and have no flavor of their own.

Does this recipe taste like real sesame noodles?

It's very close. The flavors are definitely there, and the experience as a whole is very close to the real thing. However, as one can expect, the texture is not the same as starchy noodles.

Serving Suggestions

Any Asian-style main dish is great with these noodles. I often serve them with Asian salmon, Asian meatballs, teriyaki salmon, or sesame shrimp.

They're also good all on their own for a light meal, especially for lunch. And unlike regular pasta, they're truly filling, even when eaten without protein.

However, feel free to add a protein source such as grilled shrimp or shredded grilled chicken breast.

Storing Leftovers

You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power or enjoy them cold.