Shirataki Noodles (Best Recipe) – Wholesome Deliciousness

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have you ever done Shirataki noodles forward? Sometimes they have other names: konjac noodles or miracle noodles.Until recently, they were no one of my favorites Tomato Pasta options. The texture is a bit off-putting.But then I decided to try a few different preparation methods and found one that worked really well – the texture of this shirataki noodle is real Close to real pasta. Even my young kids went!

I love this method so much I now sometimes use these instead of zucchini noodles ketone powder and Zucchini AlfredoSpaghetti Squash Thai Ketogenic Pads and Spaghetti Squash Casseroleor the kelp noodles inside Canisal Salad. Once you learn how to cook shirataki noodles this way, I think you’ll become a convert to many pasta dishes as well.

What are Shirataki noodles?

Shirataki noodles, also known as konjac noodles or miracle noodles, are low- or zero-calorie noodles made from the root of the konjac plant.They have been eaten in Japan for over a thousand years [*]! They don’t taste like anything on their own, but will take on the flavor of whatever sauce you use, just like regular pasta.

These amazing noodles are made from glucomannan fiber, a gelatinous fiber found in the root of konjac, but some other varieties are made from tofu.Myself buy this brandbecause I prefer konjac noodles to tofu noodles (See why I’m restricting soy here).

How to Cook Shirataki Noodles

This section explains how to cook konjac noodles, with step-by-step pictures and technical details to help you visualize the cooking.For full instructions, including amounts and temperatures, see recipe card below.

How to Prepare Shirataki Noodles:

The directions on the package usually say to just rinse and eat, but I don’t recommend that. If not cooked properly, they can have a rubbery or slightly crumbly texture. That’s why I did extensive testing (6 times!) to find the best method, as shown below.Made correctly, they have a texture very similar to al dente pasta (you can try this Shirataki rice also). try it!

1. rinse. Put Shirataki noodles in filter And run under cool running water. This helps neutralize their flavor.
2. boil. bring a big pot water boil.Add to Noodle boiled.

Tip: Boiling is technically optional, but recommended for texture.

You can skip it if you really want to, but I did a test with and without and doing this step will definitely improve the texture.

3. flow away. Return the noodles to the colander to drain. Rinse well again under running water. Pat dry with paper towels.
4. stir fry. heat one large frying pan over medium heat. Add noodles (without oil) and stir fry until very dry. Remove and cover.

Tip: The dry sauteing step is critical for optimal texture and flavor.

Whether or not you skipped the boiling step above, definitely don’t skip the sautéing step. It really helps to keep your miraculous noodles as neutral as possible – and as close to real pasta in texture as possible.

Finish with a Garlic Parmesan Sauce:

You can use any pasta sauce you like for Shirataki noodles! What we do here is a Creamy Garlic Parmesan Sauce:

1. Saute the garlic. Add olive oil to skillet over medium heat. Add minced garlic and cook until fragrant.
2. Add broth and cream. Bring to a simmer, then reduce heat and simmer until reduced in volume.

3. Thicken with cheese. Add Parmesan cheese and beat until smooth and thick.
4. toss. Return noodles to skillet, stirring to coat with sauce. Cook until hot. Season with salt and pepper.

More konjac noodle sauce

In addition to the Garlic Parmesan Sauce above, you can also use your favorite pasta sauce for this Shirataki Pasta recipe! These are some of my favorites:

storage instructions

• shop: Store in the refrigerator in an airtight container for 3-4 days.
• Meal Prep: Make these ahead of time and store in the refrigerator. They reheat well.
• Reheat: Heat the noodles in the microwave or in a hot skillet until warm.
• freeze: Don’t Freeze Your Shirataki Noodles! Because the noodles have a lot of liquid in them, they won’t defrost well after freezing.

More Low Carb Noodle Recipes

Noodles are a staple in many diets, but what if you’re looking for something lighter and low-carb? Check out these noodle recipes – you can’t miss the starch!

Shirataki Noodles (Best Recipe)

Learn the best way to cook shirataki noodle recipes (konjac noodles) to an al dente texture. This recipe only takes 25 minutes!

Prepare: 5 minute

chef: 20 minute

all: 25 minute

Serving Size: 4 (adjust according to recipe)

recipe video

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raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Rinse Shiraki Noodles filterUnder cool running water.

2. bring one pot water boil.Add to konjac noodles boiled 3 minutes. Rinse well again under running water.

4. heat one large, thick-bottomed saucepan over medium-high heat.Add noodles (without oil) and stir fry for about 10 minutes, until very dry. Remove the noodles and cover to keep warm.

5. Add olive oil to skillet over medium heat. Add minced garlic and cook for about a minute, until fragrant.

6. Add broth and cream.Bring to a simmer on high heat, then reduce heat to simmer for approx. 5-7 minutesuntil the volume is halved.

7. Reduce heat to low. Gradually add Parmesan cheese, beating until smooth.

8. Return noodles to skillet, stirring to coat with sauce.Cook 1-2 minutes, until hot. Season with salt and pepper, if desired.

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recipe notes

Serving Size: ~1 cup, or 1/4 of the entire recipe

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 235

fat 20.8 grams

protein 7.7 grams

total carbohydrates 5.5 grams

net carbs 3.4 grams

fiber 2.1 grams

sugar 1.3 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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