1tablespoonunsalted butter(a rich, European-style butter is best in this simple recipe)
2tablespoonsdry-grated real Parmesan cheese(10 grams)
1/4teaspoonDiamond Crystal kosher salt
1/4teaspoonfreshly ground black pepper
Bring a medium pot of water to a boil. Measure out your butter and Parmesan, and mix the salt, black pepper and garlic powder in a small bowl.
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 a full minute.
If the noodles are very long, use clean kitchen scissors to cut them in half.
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 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 them better absorb the sauce compared to when slippery and wet.
Add the butter to the skillet. Thoroughly mix it into the shirataki noodles, coating the noodles evenly. The noodles look much better now - they started out translucent-white and slimy; turned into a more opaque white after dry-roasted; and now, covered in butter, they are golden and smell really good.
Add the salt, pepper and garlic powder, mixing them evenly into the noodles. Turn the heat off, and mix in the Parmesan. Serve immediately.