How to prepare Shirataki Noodles

How to cook shirataki noodles?

Preparing and cooking shirataki noodles for cooking is super easy! Keep reading and you will find a simple and effective method below. But first, I am sure you have questions! Why even bother with shirataki noodles? What is all the fuss about? Well, if you are looking for a low-carb, diabetic diet, keto or paleo noodle solution, shirataki noodles are the answer! Shirataki noodles are an excellent substitute for many kinds of noodles and can be especially helpful for those following an eating plan that restricts certain carbs, such a keto, paleo and Whole30.  Shirataki noodles are easy to deal with, versatile, adaptable and take on the flavor of whatever you prepare them with. 

 

What are shirataki noodles made of?

Shirataki noodles are made from the Japanese konjac yam (aka Devil’s tongue or elephant yam), which is a fibrous root tuber and are almost zero carbs and zero calories! Glucomannan is the starch extracted from the kojac yam which is formed into noodles. Shirataki noodles are typically thin, translucent and gelatinous. Shirataki noodles are also known as miracle noodles , which is also a brand name, that makes and sells different kinds of shirataki noodles such as angel hair, fettuccini, linguini and even in rice form! Sometimes you will find that shiratki noodles are blended with other ingredients such as tofu, seaweed and even spinach!

 

Are shirataki noodles keto?

Yes, Shirataki noodles are keto! The keto or ketogenic diet includes foods that are high-fat, low-carb and moderate protein. Since Shirataki noodles are almost zero carbs they do qualify as keto! Shirataki noodles alone do not make up the entirety of the nutritional values needed for the keto diet, however you can add shirataki noodles to whatever you eating as part of the keto diet with little to no impact. If you are following a keto diet be sure to check your macros, which ratios are typically 70% fats, 5% carbs and 25% protein, to make sure you are adhering correctly for your keto goals. Also, please check with you medical doctor before you start and follow ANY diet! 

 

What do Shirataki noodles taste like?

Shiratki noodles tend to take on the flavor of whatever sauce they are cooked in. The texture can take on a slightly gummy form when eaten plain but can pass as other noodles such as glass noodles sweet potato noodles, etc. Depending on how you choose dress them up, shiratki noodles can be be passed off as other noodles almost undetected! Shirataki noodles can be the most satisfying answer to your noodle jones if prepared correctly. Seriously, what’s not to like?

 

Where to buy shirataki noodles?

Shirataki noodles can be purchased online at Thrive Market, Amazon, or at many health foods stores such as Whole Foods, Sprouts and other independent grocery stores. 

 

Can shirataki noodles be reheated?

Yes, Shirataki noodles can be reheated both on a stovetop in any kind of pan and also in the microwave. Shiratki noodles are very durable and do not get mushy when exposed to moisture for long periods of time like some other kinds of noodles. Shirataki noodles stand up well in curries, soups, stews, light broths and other hot or cold liquids. 

 

How to prepare shirataki noodles?

Shirataki noodles may seem like a bit of a task in preparation but are so worth the effort. The steps listed in the method below are simple and will leave you with noodles that are versatile, easy to work with and won’t wreck your diet. Most shirataki noodle packages have instructions, however, I find that the method below yields the best texture, taste and versatility that emulates ‘regular’ noodles of all sorts. Following the method in this guide will allow you to use the Shirataki noodles as a substitute for spaghetti, pancit, laksa, carbonara, ramen, chow mein, pad Thai, etc. If you don’t believe me then just try them in my Top Ramen knock-off recipe: Shirataki Ramen Noodles (Keto Ramen)  Or, if you’re looking for a delicious sauce to accompany theses amazing noodles try topping them with my Spicy Thai Peanut Sauce. If you love Italian noodles then try my Keto Fettuccini Alfredo with Shirataki Noodles recipe.

Shirataki-noodles-being-rinsed-in-a-strainer

How to prepare Shirataki Noodles

Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes

An easy and effective method to prepare the best shirataki noodles to use in a variety of noodle dishes.

Ingredients

Instructions

  1. Open package of shirataki noodles and place in a strainer in sink. (Yes, they naturally STINK, but fear not, the stink will be gone soon) Run cold water on the noodles for 2-3 minutes while allowing water to drain off. Shirataki-noodles-being-rinsed-in-a-strainer
  2. Bring a 2 quart sauce pan 3/4 full of water and 2 tablespoons of salt to boil. Add rinsed and drained shirataki noodles and allow to boil for 10 minutes then drain. Shirataki-noodles-in-boiling-salt-water
  3. Place a large cast iron (preferably) or a non-stick skillet on medium-high heat. When skillet is hot add drained shirataki noodles and stir gently for approximately 3-5 minutes or until water has visibly evaporated and noodles begin to make bit of a ‘scream’ as you stir them, being careful not to over cook as they will begin to dehydrate and shrink. Shirataki-noodles-in-skillet
  4. Remove noodles from pan and season/prepare as you prefer. For a delicious sauce accompaniment option click here to get the recipe to make Spicy Thai Peanut Sauce.

Notes

Due to their unique texture and consistency, I have found that shirataki noodles can present a chewing and choking hazard in younger children especially toddlers and younger. I do not advise feeding young children shiratki noodles.

45 thoughts on “How to prepare Shirataki Noodles”

  1. 10 minutes seems like a long time to boil the shirataki noodles I read that the less you could come but the more tender they are. Does this make them softer? And not have that rubber band like texture?

    Reply
    • Hi Venice! This method is indeed different than the package instructions. I do find that boiling them in the salt water for this longer period of time improves the texture and eliminates the gelatinous crunch. Please try to make them yourself and report back your findings. Thank you so much for your comment and please feel free to comment again.

      Reply
    • I live in Okinawa, Japan and they are a staple in my diet. I rinse them for a few minutes and then boil in unsalted water for about 6 minutes. I have never found them to be rubbery. they are so versatile. I add them to my breakfast mix of stir fried greens, onions, tomatoes, avocado and fried egg (cut up). I have heard that they are good for ‘cleaning out the system’ so to say. supposedly they suck out the toxins in your body.

      Reply
      • Hi Jill! Yes, I hear that shirataki noodles originated in Japan. I agree that they are versatile and I to love cooking with them. Happy cooking and eating!

        Reply
  2. Thank you for helping me get over my fear of trying THIS NOODLE replacement. Your instructions were clear and I am glad I tried them. I made sure not to breathe in the unpleasant smell some have complained ABOUT. I RINsed and boiled and fried as directed. I put some flavorful spaghetti meat SAUCe over them and they were good!

    Reply
    • Hey Bev! I am glad glad you tried it. There truly are a great noodle alternative! I will be adding more Shirataki noodle recipes so please stay tuned!

      Reply
  3. We stumbled over here different page and thought I should check things out.
    I like what I see so now i am following you.
    Look forward to going over your web page for a second time.

    Reply
    • Thanks Pat. So glad to have you here. This is a work in progress so please feel free to comment and let me know what kind of recipes you’d like to see here.

      Reply
  4. I just had Them for the first time and i couldnt get passed the “crunch.” I did Make them accOrding to package Instructions and did not boil them. Im going to trY that and see if that helps.

    *update… 10 min boil and still have that crunch to them. Boooo!

    Reply
    • Oh no, I am sorry they were still too crunchY for you. Did you try cooking them in a sauce after you completed the preparation process? I have found that they work well when cooked in a rich sauce such a coconut curry or hearty spaghetti sauce.

      Reply
  5. I was recently diagnosed as insulin resistant and given a list of low glycemic foods. I think these sharitaki noodles fit the description. I can’t wait to try them in my favorite Pad thAi recipe!

    Reply
  6. I had shiratki noodles at a japanese restaurant last month and really enjoyed them and I have had a significant interest in cooking for years now and wanted to learn how to make the noodles. This was the one out of many preparation tutorials that I had clicked on that were easy in preparation and very straight forward. i had made a chicken stir Fry with the noodles and it was the best dish i had made. with the preparations the noodles had come out al dente and were perfect. it was really easy to make for a teen to make and I will look into other recipes.

    Reply
    • Hi Shea! In a sealed container in the refrigerator overnight. They keep well for several days. Also they freeze well. Keep in my that if you have younger children (toddlers) these noodles are not a good idea for them. I have found that toddlers can find them difficult to chew and swallow.

      Reply
      • Hi calysta, do you freeze them “raw” meaning without cooking them/still bathed in the original liquid? I have been trying to find answer about the best way to freeze them. many have said that freezing changes the texture for the worst but most admit that they have already cooked or prepared them in some sort of sauce or stir-fry. i love to freeze things because i rarely eat certain items before they go bad. 🙁

        Reply
        • Hi Makeda! I have not tried to freeze them in their original liquid but they do freeze well after being prepared and with sauce added. Please let me know how it works out if you decide to experiment!

          Reply
  7. I had a question about shirataki noodles. I use them often, and appreciate your cooking suggestions. I’ve never tried boiling them and look forward to trying them boiled before Frying.
    My question. Since they come in Vacuum-packed bags, I assume they should not have air bubbles, but some of the packages I’ve received have lots of air bubbles. I’m concerned that may indicate bacterial growth, as it would in canned Goods. What do you Think?

    Reply
    • Hi Barbara. I do not have experience using vacuum packed Shirataki noodles. I’ve only used the ones that come in sealed plastic packages with water. If you feel that you purchase some vacuum packed ones and they are not packaged appropriately or have been opened I would toss them or return them just to be safe. I’d love to hear how you like preparing them with this method. Thanks for reading!

      Reply
  8. hi calysta, with your clear cut directions & explanations, I am finally going to try to make my shirataki noodles. I bought a bag of shirataki noodles last year but I was too intimated to prepare them and I ended up throwing the unopened bag away. So glad I found your site. Thanks much!
    p.s. I did not intentionally use all caps. I could not find out how to type “normally”, sorry

    Reply
  9. Hi Calysta,
    THANK you for these iNstructions. They worked perfectly, except that the resulting noodles were WAY too salty. I appreciate that salt is needEd in the cooking water for the chemistry of the process (higher temperatuRe of the boIling water). Is there SOMETHING about shirataki noodles that requires so much salt for the texture to work out as well as it did? Thank you.

    Reply
    • Hi Helene! Thanks for your feedback and I am sorry they came out too salty! By all means please use less salt to your taste! I believe that the salt changes the texture of the noodles and allows the sauce to stick to them more effectively. I am not sure but I suppose its worth experimenting. Thanks so much for your comment!

      Reply
  10. Get the Well Lean brand of shirataki noodles; they’re the best, as they have little to no fishy smell and far less chewiness. I just rinse them for a couple minutes and dry them in a hot, unoiled pan. I tried them with Calysta’s fettucini alfredo recipe, and it was wonderful. Happy cooking!

    Reply
  11. Thank you so much for this. I tried it once but didn’t like the texture and I bought a while lot. Now I’ll try with your method. Thank you

    Reply
  12. I am so glad that you suggested that we boil them before cooking them because I made them without boiling them, and they were like rubber so I was so disappointed that I threw them out. I bought a sampler box since I was hopeful that they would be good. I will be trying your directions tomorrow. Goodness, I hope they are better after boiling.

    Reply

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