Shirataki sesame noodles are keto and gluten-free. They are very tasty and surprisingly close to the real thing.
These noodles are amazing. They are so close to the real thing! They are one of my favorite shirataki recipes. The Asian-style flavors are truly wonderful.
This recipe is also not difficult to make, even though you do have to go through the extra step of prepping the noodles prior to adding the sauce, to prevent a fishy smell and a rubbery texture.
Miracle noodles are miraculous
I think I already told you that I love shirataki noodles. Some people complain about their fishy smell (before they’re cooked), or say that eating them is like eating “flavored rubber bands.” I respectfully disagree.
When prepared correctly, these noodles, made from konjac root, provide a wonderful keto, low-carb, and gluten-free alternative to noodles and pasta.
I normally prepare them by boiling and dry-roasting. 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 noodles are delicious, flavorful, and super-filling. I’ve been making this recipe regularly ever since.
The ingredients you’ll need
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 miracle noodles in this recipe.
Tahini: Also labeled as “sesame paste.”
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 also use a gluten-free alternative.
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 sour, 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 bagged pre-washed and shredded cabbage.
For garnish: Sesame oil, toasted sesame seeds, and chopped scallions.
How to make shirataki sesame noodles
It’s 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:
1. Rinse the noodles, boil them, then drain. This will help get rid of their fishy smell.
2. Toast the drained noodles in a dry skillet. This step will improve their texture.
3. 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.
4. Transfer to a plate. Top with the sesame oil, sesame seeds, and scallions, then serve.
What main dishes go with this recipe?
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 a protein.
However, feel free to add a protein source such as cooked shrimp or shredded chicken.
Reviews of this recipe
I love finding reviews of my recipes on Pinterest! The good reviews make me happy, of course. And the not so good reviews make me aware of issues in my recipes and enable me to improve them.
Reviews of this recipe on Pinterest are very positive, with some interesting suggestions and substitutions. Here are a few of them:
- “Substituted mirin for the rice vinegar and reconstituted PB2 instead of tahini. I love this recipe!”
- “I got rid of the red pepper flakes and would increase the amount of vinegar. Great meal!”
- “Absolutely delicious! First time trying the noodles and this recipe will definitely be made again.”
- “I love this recipe! Thank you! I added two fried eggs underneath this low carb keto goodness!”
What to do with leftover shirataki sesame noodles?
You can keep leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, in the microwave on 50% power.
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Shirataki Sesame Noodles
- 1 teaspoon sesame seeds
- 1 7oz bag angel hair shirataki noodles
- 1 tablespoon tahini (sesame paste)
- 1 tablespoon light soy sauce (or use a gluten-free alternative and add salt as needed)
- 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.