Shirataki Sesame Noodles

Ingredients

Here's an overview of the ingredients you'll need to make this tasty 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: I make life easy and use a bag of pre-washed and shredded cabbage. Make sure to shred it finely - in the video below I shredded it coarsely and while still very tasty, it didn't mix well enough 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.

The ingredients needed to make shirataki sesame noodles.

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.

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

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

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.

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

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

Frequently asked questions

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.

Variations

This recipe is excellent as is. But if you feel like varying it, here are a few ideas:

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.

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 the fridge, in an airtight container, for up to 4 days. Reheat them gently, in the microwave on 50% power.