Shirataki sesame noodles are easy to make, keto, low carb, and gluten free. They are delicious, filling, and very healthy!
These shirataki sesame noodles are amazing. They are so close to the real thing!
I think already told you that I love shirataki noodles. When prepared correctly, they provide a wonderful keto, low-carb, and gluten-free alternative to noodles and pasta.
I normally prepare shirataki noodles by boiling and dry-roasting them. Then I simply toss them with butter, garlic, and Parmesan. But a few weeks ago I decided to try using them in a sesame noodles recipe.
Success! These shirataki sesame noodles are delicious, flavorful, super-filling, and healthy! No carb overload, and some great fiber for your good tummy bugs to work with. I’ve been making these shirataki sesame noodles regularly ever since.
What main dishes go with shirataki sesame noodles?
Are shirataki sesame noodles healthy?
For anyone on a keto, low-carb or gluten-free diet, they are obviously a vast improvement over high-carb noodles. And since they’re pretty much 100% fiber, they are generally considered very healthy.
There’s just one important caveat. For some people, shirataki noodles can cause unpleasant abdominal distress of varying degrees. So start slowly. And if you experience gas, bloating or stomach ache, know that shirataki noodles are sadly not for you.
If this is the case, you could try another tasty alternative to starchy noodles – spaghetti squash. Spaghetti squash sesame noodles are excellent, though not as good as shirataki sesame noodles.
What about leftovers?
You can keep leftover shirataki sesame noodles in the fridge, in an airtight container, for up to 5 days. Reheat them gently, in the microwave on 50% power.
Shirataki Sesame Noodles
- 1 7oz bag angel hair shirataki noodles
- 1 teaspoon sesame seeds
- 1 tablespoon tahini (sesame paste)
- 1 tablespoon light soy sauce
- 1 teaspoon rice vinegar
- 1/8 teaspoon red pepper flakes
- 1 cup shredded cabbage
- 1 teaspoon sesame oil
- 1 large scallion, chopped
- Heat a small skillet over medium-low heat and use it to toast the sesame seeds, about 2 minutes, just until golden. Watch out so that they don't burn. Remove from skillet and set aside.
- Bring a medium pot of water to a boil.
- 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 30 seconds.
- Use clean kitchen scissors to cut the noodles in half - they are too long to eat as they are.
- 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 nonstick 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 the noodles better absorb the sauce.
- While the noodles are dry-roasting, use a fork to mix together the sesame paste, soy sauce, rice vinegar and red pepper flakes. Add the mixture to the dry noodles in the skillet (use a small rubber spatula to scrape it all off the mixing bowl) along with the shredded cabbage. Stir-fry until the noodles and cabbage are thoroughly coated, 1-2 minutes.
- Turn the heat off. Transfer the noodles to an individual bowl. Drizzle with the sesame oil and top with the sesame seeds and chopped scallion. Enjoy immediately.