How to Cook Shirataki Noodles
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Learn how to cook shirataki noodles, the perfect zero-carb substitute for spaghetti. Pair them with homemade spaghetti sauce for an unbeatable weeknight supper.
Before we get started and I spill the details on how to cook shirataki noodles, I need you to know something. The thing is, I am madly, passionately in love with these tofu shirataki noodles (also known as miracle noodles, konjac noodles, or konnyaku noodles).
I haven’t had pasta, rice, bread, or anything made with flour in 8 weeks. This may sound severe (I know it would have sounded impossible to me if you had told me two months ago), but I can honestly say that I don’t miss bread. After the first couple of days of avoiding it, I quit having cravings of any kind. I also quit feeling actual hunger and started having an energy level that didn’t dip at all during the day.
But there is one thing I started missing recently and that is pasta. You see, I LOVE Spaghetti. I LOVE stir fry noodles. And I LOVE a big old pasta meal. So I went in search of a low-carb pasta alternative. Fortunately, I got lucky at my local Kroger when I stumbled across shirataki noodles. I found them over in the cooler case in the store’s health food section.
Packed full of nutrition!
Okay, there are many reasons why I love shirataki noodles and you know what? I’m gonna list them to convince you to give ’em a go too!
- The entire package is 20 calories.
- Hello, low-carb noodle packet. The carbs, if you are counting net, are actually negative. This also means they’re keto-friendly.
- They’re diabetic-friendly.
- They’re gluten-free.
The trick that keeps folks from using these the most is that we just don’t know what to do with them. So today I’m sharing with you how to cook shirataki noodles and let me tell you, it’s as easy as can be. I also share some tips and recipe suggestions. Welcome to the shirataki noodle fan club 😉.
Recipe Ingredients
- Shirataki noodles
Helpful Kitchen Tools
How to Cook Shirataki Noodles
The first step: give them a jolly good rinse!
These noodles, when you open the package, stink. Now, this has no effect on the flavor but the water they are in smells a bit like sulfur to me.
I am warning you ahead of time because if you have any lightweights in your house who are already complaining about eating “weird” noodles, you don’t want them around until after you have rinsed the noodles because they will use this as their reason not to try them. Hear the struggle behind my words and know that I live with this problem, too.
Anyway, so your first order of business is to dump the noodles in a colander and give them a really good rinse under cold water.
After I rinse them, I place the noodles into a large skillet over medium heat or medium-high heat and sauté them for a few minutes to dry them out some.
This is going to be really weird because they don’t stick or anything so you don’t need to spray your pan with anything first. That just felt odd to me.
I just use some tongs to move them around from time to time while the water cooks off. As soon as you’re done with this you’re ready to go!
How do I know I’m done with it, Christy? Well, you get them good and hot, stir them around for a few minutes, and when you’re tired of fooling with it, you’re done.
Recipe Ideas With Shirataki Noodles
Once they’re nice and cooked as above, here are some shirataki noodles recipe ideas:
Stir-Fry
Add the vegetables of your choice and some cooked meat to the skillet along with soy sauce. You might also like to make teriyaki chicken, pad Thai, veggie lo mein, beef lo mein, or beef and broccoli with shirataki noodles. Just cook the meat and veggies separately before combining them with the shiratake noodles or simply serve them on the bed of noodles.
Pasta
Make my homemade spaghetti sauce (here’s my slow cooker recipe or see the recipe card below). Simply make the sauce and then serve it over the shirataki noodles. Add some freshly grated parmesan cheese on top and you have yourself a delicious meal. Some other pasta suggestions: crockpot Salisbury steak meatballs, pesto chicken pasta, summer squash pasta, slow cooker angel chicken pasta, crockpot chicken tetrazzini, and slow cooker pasta fagioli.
Side Dish
Enjoy your tofu shirataki noodles as a side dish. Some main dish suggestions? Lemon parmesan chicken, creamed chicken with fresh basil & tomatoes, garden skillet supper, and sheet pan chicken teriyaki
FYI: When making a BIG plate of spaghetti I use two shirataki noodle packages. When making a stir-fry I just use one package. Have a go and see what works for you!
Storage
- You can store leftover shirataki noodles in an airtight container in the refrigerator for up to 4 days. Reheat them in the skillet as directed.
- I don’t recommend freezing the noodles. Because there’s so much liquid, they don’t thaw well.
Recipe Notes
Please note that I am referring to this particular brand of noodles, exactly as shown. I have not tried other brands and don’t intend to do so as long as I can get these. They are awesome!
Recipe FAQs
Do shirataki noodles taste like pasta?
I would say shirataki noodles have more of a rice noodle texture than a pasta texture. You know how you can bite into pasta and it just kinda gives way? These have a wee bit more of a chew to them like rice noodles. But if you have cut pasta out of your life or want to, this is an EXCELLENT, life-enhancing, substitution.
Do shirataki noodles need to be boiled?
Once you rinse the noodles, some people do bring them to a boil in a saucepan filled with boiling water for about 3 minutes. Then they drain the noodles, add them to the skillet, and cook them as suggested. I don’t think is mandatory but if you want to, I won’t stop ya!
How long do you cook shirataki noodles?
Shirataki noodles only need to cook for a few minutes.
How do you get water out of shirataki noodles?
Cook shirataki noodles in the skillet as suggested to remove all of the water.
How do you know when shirataki noodles are done?
You’ll know the shirataki noodles are done when there’s no water left in the skillet. They’ll also release a squeaking noise when you stir them.
Looking for another keto recipe or two?
Southern Deviled Eggs Recipe (Keto-Friendly)
Keto Chaffle Recipe With Onion Rings
Ingredients
- 1 bag shirataki noodles
- 28 ounces tomato sauce
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon dried basil
- 1 teaspoon minced garlic
- 1-2 cups cooked ground beef
Instructions
- Place all ingredients in a saucepot and stir, over medium heat, to bring just to a boil.28 ounces tomato sauce, 1 tablespoon dried Italian seasoning, 1/2 teaspoon dried basil, 1 teaspoon minced garlic, 1-2 cups cooked ground beef
- Immediately reduce heat and simmer until thickened to your liking. The longer you cook it, the better it will be.
- Serve over cooked shirataki noodles (see post for details).1 bag shirataki noodles
Video
Notes
- If I want my sauce thickened more quickly, I just make myself a five-minute spaghetti sauce by following this recipe but adding a pinch of Glucomannan before I bring it to a boil. This is a miracle thickener for sauces and such. If you have never used it before, trust me, and start out with just a pinch!
- Note that this sauce has no sugar in it and just about all store-bought sauces do. That is why I add the extra basil because it is more of a sweet herb to me. If you would like, you can add a tablespoon of Splenda or sugar to this instead.
Just be careful with adding too much soy to your diet at once. It is one of the most common allergens and seems to be added to everything in the last few years. It can sneak up on you.
I haven’t actually tried these, but I know Hungry Girl really endorsed them a few years back. She definitely said to rinse them. At our Walmart they are located in the produce section.
Thanks Kasey, for the tip on where to find the noodles. I went to my Walmart and asked where I might find them and the guy looked at me like I had two heads. Can’t wait to try them-If I can find them. 🙂 Christy, you really are the best at giving us the “skinny” on these low card recipes. Blessings to you!
Christie I love your spirit and your posts. Thanks for this great combination of good recipes and good old fashioned common sense which is sometimes in real short supply these days. God bless you
Christy, you are a life saver! I have very recently had to go on a rather strict diet to detox my body as my thyroid went loco. Can have no gluten, dairy, oats, diet anything. This will really help. Have a call in to the doctor to make sure I can have it, will let you know.
Dr said I can have it. Yeah!!!!’
This recipe is just what I need, as I am under Dr’s orders to lose weight. Any more recipes Christy? They would be gratefully received. x
Hey Sue! Make sure you check out the post I sent out yesterday, here is the link: https://www.southernplate.com/2016/05/low-carb-southern-plate-recipes.html
You look fabulous and I will be thrilled when I can boast a 25lb loss. I’m making my grocery list based on the recipes you featured yesterday. I’m definitely going to Krogers. Where go you find the Glucomannan?
Keep the low carb recipes coming (in addition to your wonderful recipes). I think you’re on to something here, and have captured the attention of a whole lot of us.
Btw, if you ever want to “bread” anything, crushed pork skins are an option. I still allow myself “fried okra”, but I lightly toss it in cornmeal, spread it on my baking sheet and spray it with cooking spray. Then I bake it in the oven.
Thank you for being the voice of Southern women like myself who were raised on food that not only filled the stomach, but the soul. Some of our best family times have been shared around the dinner table.
Be blessed.
Miss Christy, maybe you would consider writing a low carb cookbook! Just a thought
I actually have a package of these noodles in my fridge – just waiting for me to work up the courage to try them! I think I will try them with some homemade sauce and try making them as you suggest. I’ve heard a lot of good things about these noodles (and some bad too) but, I have liked everything of yours that I have tried. So, I am very sure that if you like these I will too! Thanks, for letting us know how these have worked for you!
I made these noodles today—-very excited about them. I rinsed and dried in small skillet. The smell when I opened the package smelled really fishy but was ok after rinsing. I did stir fry veggies to go with mine. I really, really liked them, my sister not so much, but (she is very picky). eating something with NO calories pulled me in. They were $1.99 each bag at Whole Foods. I’m sure I will find them cheaper. Thanks Chrissy
I tried another brand a couple years ago. It was like eating rubber bands! Have been afraid to try again. I might just see if my Kroger has these. I use a spiralizeer (I like the Oxo brand) to make zucchini noodles. I cook them in a lightly oiled pan for a few minutes, then add sauce, seasonings, etc. I also make cauli-rice. Works great for fried rice. And believe it or not cooked radishes are a surprisingly good potato sub. As a diabetic I am trying to learn a new way of eating & low carb is definately the way to go.