Shirataki Sesame Noodles

These shirataki sesame noodles are incredible. They are delicious, easy to make, and very close to the real thing.

Course Side Dish

Cuisine Chinese

Prep Time 15

Cook Time 5

Total Time 20

Servings serving

Calories 188kcal

Open the shirataki noodles package. Pour its contents into a colander. Ignore the slightly fishy smell - it will rinse out. Rinse the noodles under cold running water for 30 seconds.
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 combine the sesame paste, soy sauce, rice vinegar, and red pepper flakes in a bowl. 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 them with toasted sesame oil and top them with sesame seeds and chopped scallion. Serve immediately.

When I started making this recipe in 2014, the noodles' instructions included briefly boiling them. As I edit this recipe in 2025, that step is no longer mentioned, so I removed it from my recipe, too. You can still see me doing it in the recipe video.
Right out of the package, these noodles have a texture that's very different than regular noodles and a fishy smell. Don't let that deter you! After rinsing and dry-roasting, they become very palatable indeed.
Shirataki noodles are not for everyone. I suggest you start with a small amount and pay attention to how they affect you, digestively speaking.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power or enjoy them cold.