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.
How to prepare Shirataki Noodles
An easy and effective method to prepare the best shirataki noodles to use in a variety of noodle dishes.
Ingredients
- 1. 7 ounce package of Shirataki noodles
- 2. 2 Tablespoons of kosher salt
Instructions
- 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.
- 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.
- 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.
- 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.
Niiceee. I like shirataki noodles for when I really want to eat a lot of something without all of the heavy calories.
No smell?
Nope!
I’ve never had shirataki noodles, but now I’m intrigued! I definitely want to try now!
Oh my!!! I never had this before – excited to try it!
I’ve had these noodles before but never considered the preparation. Thanks for the primer!
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?
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.
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.
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!
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!
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!
thanks for this. made it with some alfredo sauce and it was as good as any “regular” fettucine alfredo i’ve had!
Hey Douglas! I’m so glad you made and it and liked it. Please stay tuned as I will be posting other cool recipes!
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.
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.
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!
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.
CaN noT wait to try shirataki noodles! ThaNk you calysta for making them look so easy to make!
The best noodles i ever had and i thought ichi ban was best not anymore
Thanks Ryan! I’m glad you enjoyed them!
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!
Hi Aisha! They are great for Pad Thai! Please let me know how you like them!
Tried the miracle Noodles today! Made my fav pad thai recipe. Noodle prep was simpLe: rinSe well, drain, saute until all the MOISTURE was cooked off. No stink, no tough or rubbery crunch, very tender. WIll defInitely use again.
Deborah! Total success! That is so awesome! Thanks so much for sharing!
Wow! looks GreaT. Can’t wait to try these.
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.
Can I and how would I store leftover noodles? Trying some in ramen but kids wont touch them.
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.
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. 🙁
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!
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?
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!
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
Well, typing in all caps was frustrating, but when I clicked post comment, it came thru all lower case LOL
No worries at all Margaret!
Hi Margaret! I am so glad to hear this. How did your shirataki noodles turn out?
This is a great resource for shirataki noodles. I love them but i have never cooked them like this. I have to try your method!
Hi Laura! I hope you like the noodles and this method. Please circle back and let me know. Happy cooking!
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.
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!
I stir fry them in sesame oil soya sauce and shitaki mushroms with grated ginger and garlic….yum!!!
I stir fry them in sesame oil soya sauce and shitaki mushroms with grated ginger and garlic….yum!!!
Oh Barbara! That sounds great! You have impeccable taste!
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!
Thanks for the tip Kathy! I will try them!
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
I hope this method improves the texture for you! Please let me know how they turn out for you!
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.
Glad to hear you’re going to give them another try Pam! Please let me know how they turned out!
I’m so nervous to try them. I bought a 3 pacK at costco. Does anyone have any experience with that brand miracle noodle? I was thinking of making a chicken noodle soup, do you think that would be a good thing to try them for the first time ?
Hi Karolyn! Miracle Noodles are great! I think they would taste delicious in chicken noodle soup. Please give it a try and I’d love to hear how you liked them!
Hello, i bought the shiraitaki noodles packed i water! I will be using them for my wonderful spaghetti dish! I’m so excited!
That sounds awesome! How did they turn out?
HELLO,
i AM TRYING THEM IN MY VERSION OF VIETNAMESE PORK BOWLS WITH MINT, LETTUCE, CILANTRO AND CUCUMBERS. OH AND FISH SAUCE. THANKS FOR THE RECOMMENDATION!
You’re welcome Sarah! They work so well with fish sauce, soy sauce and lime! Enjoy!
Hello Calysta,
I am about to try your directions. This is my first time trying Shirataki noodles. I love plain pasta noodles with nothing but cheddar cheese melted in. It is my go to comfort food, but with the fat from the cheese and the carbs from the pasta, I apologize to my body before, during and after eating them (lol). I don’t enjoy tofu at all, and found the original yam noodles…here goes..I will update how they came out.
Hello Calysta,
the brand I purchased did not have a foul odor at all when I opened them, and I did not get a much of a gelatinous substance. I feel they may not have needed to be boiled, as the consistancy was the same after they were boiled as before. I tried them before I boiled them and after just to see what the differnce is. they worked nicely as a substitute for egg noodles. i did get the crunch noted by others, but did not find it to be so unpleasent that I would not use them again. I would love to try recipe’s you have to share. All in All I can see these as a staple in my kitchen. the brand I bought is House Foods Traditional Shirataki White Yam Noodle.
I Robin! Thank you for your comments and those reflections. I have not tried that brand before but I want to now that you mention it. I wonder why they taste and behave differently than other brands. I find so much joy in experimenting! I am glad that you found a new staple. Please do let me know how you like the other recipes as well!