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 😉.
- Shirataki noodles
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:
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.
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.
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!
- 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.
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!
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
- 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
- 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
- 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.
I pair these noodles with the Gardein brand of “meatless” meatballs and a good spaghetti sauce for a delicious meal.
Thanks Christy for tip on how to prepare the Shirataki noodles. You’re right. It is odd that they don’t stick to the skillet. You’re also right that the noodles stink when they come out of the package. I opened and rinsed the noodles, but I noticed the noodles smelt a little fishy. My wife said that they smelt like bad shrimp. LOL! However, once prepared with the spaghetti sauce, the noodles tastes great! A great carb-free substitute.
So glad you gave them a try Mike!!
I can’t believe I’m just seeing this post now…sure, 1 yr ago, I needed it…lol, but it’s all good! I tried these noodles on my own upon seeing them @ the local grocers. I had my doubts but soon learned how to cook them so they tasted palatable. I fell in love, especially w/ the zero carbs!! I slowly got rid of most carbs in my life & using these noodles is 1 way I did it. ( Not that it helped w/ the weight..sigh, but that’s another story!)
BTW, love the disclaimer..got a hootin laugh outta it so much, almost fell off my kitchen stool. lol
Thank you so much for letting us know about these noodles! I made them exactly as you wrote and they were so good! My husband is on Keto and he was so happy to have spaghetti again. Thank you Christie!!
I am so glad to hear that y’all liked them!!!
Hey Christie. I gave these a try today and your description was accurate other than I smelled fish rather than sulfur. The odor didn’t bother me as I rinsed them while diffusing essential oils (planned ahead to overcome the stink). The Rao’s Sensitive Marinara warming on the stove also helped with the aroma (that stuff is great!). I was drooling by the time everything was ready so happily dug in. The taste was delicious though being a texture person, I did stumble a bit at the ‘chew’ of these. That said, I have to confess I ate the whole package. A big bowl of spaghetti with sauce = 357 cal and 14 carbs – WOW. Thanks for your advice and directions on how to make these!