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 the water back to a boil and boil them for 3 minutes. While the noodles cook, 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 their rubbery texture and help them better absorb the sauce.
Add the butter to the skillet. Thoroughly mix it into the shirataki, 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.
Shirataki noodles are not for everyone. I suggest you start with a small amount and see how you react.A rich, European-style butter is best in this simple recipe.You do need to rinse and drain the noodles, boil them, and then toast them in a dry skillet. These steps are important. They get rid of the fishy smell and rubbery texture of the noodles and help them better absorb sauces.