Shirataki Sesame Noodles

Shirataki sesame noodles are easy to make, keto, low carb, and gluten-free. They are delicious, filling, and very healthy!

These noodles are amazing. They are so close to the real thing! They are one of my favorite shirataki noodles recipes.

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 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, super-filling, and healthy! No carb overload, and some great fiber for your good tummy bugs to work with. I’ve been making this recipe regularly ever since.

What main dishes go with shirataki sesame noodles?

Any Asian-style main course is great with these noodles. I often serve them with one of the following:

• Asian glazed salmon
• Asian meatballs
• Healthy sesame chicken

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.

Are shirataki 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. In some people, these fibrous noodles can cause unpleasant abdominal distress of varying degrees. So start slowly. And if you experience gas, bloating or stomach ache, know that they 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 leftovers in the fridge, in an airtight container, for up to 5 days. Reheat them gently, in the microwave on 50% power.

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Shirataki Sesame Noodles

Shirataki sesame noodles are delicious, flavorful, filling, and healthy! No carb overload, and some great fiber for your good tummy bugs to work with.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Side Dish

Cuisine: Chinese

Keyword: shirataki

Servings: 1 serving

Calories: 188kcal

Author: Vered DeLeeuw

INGREDIENTS

• 1 7oz bag angel hair shirataki noodles
• 1 teaspoon sesame seeds
• 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

INSTRUCTIONS

• 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.

NOTES

Shirataki noodles are not for everyone. In some, they may cause bloating, gas, diarrhea or constipation, and even intestinal obstruction. They can also affect the metabolism of medications.

NUTRITION INFO Nutrition info is approximate. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Shirataki Sesame Noodles

Amount Per Serving

Calories 188 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Sodium 612mg 26%

Total Carbohydrates 12g 4%

Dietary Fiber 4g 16%

Sugars 1.5g

Protein 6g 12%

* Percent Daily Values are based on a 2000 calorie diet.

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