Shirataki Noodles
A gluten-free alternative to keto noodles with ZERO CARBS
Whether you are making a classic pasta dish or an easy keto noodle side dish, shirataki noodles are an excellent gluten free replacement to pasta.
3 oz
2
Servings
0
Calories
0g
Fat
0g
Protein
0g
Net Carb
3g
Total Carbs
The shirataki noodle is the OG, the original keto noodle. We have been smothering this pasta with spaghetti sauce and cheese sauce for over a decade. From fettucine to ramen, this low carb noodle has helps many continue to enjoy their comfort food favorites without sacrifice.
Shirataki noodles have been around for years. This iconic rubbery, stinky noodle was once the only pasta we had to turn to on a keto diet. Most shirataki pasta is zero net carbs, takes on the flavor of the sauce you pair it with and it’s gluten free. However, many find shirataki konjac noodles off-putting due to it’s rubbery texture and chemical smell. As long as it is prepared right, these noodles won’t be smelly or have a funky taste. And you won’t have to resort to eating low carb wheat noodles.
What are shirataki noodles?
Shirataki noodles (also called miracle noodles or konjac noodles) are zero calories noodles made from glucomannan, a fiber from the root of the konjac plant. The Konjac plant is common in Japan, China and other parts of Southeast Asia.
Konjac noodles are mostly water. They are about 97% water and 3% glucomannan fiber. Glucomannan is a soluble fiber that absorbs water – hence how these noodles are made. The carbs from the glucomannan in the konjac root are not digestible which is why most shirataki noodles have zero net carbs.
In Japanese, the word “shirataki” means “white waterfall”, which is how these water bearing white noodles got their name.
What KetoFocus fans think about the konjac noodle
” These are my go-to keto noodles when I need them to be zero carbs. As long as you make them correctly and follow directions, they work just fine.”
➥ from Instagram follower @ketogirl_330
How to cook shirataki noodles correctly
- Drain the liquid off the pasta by pouring the contents into a strainer.
- Run cold water over the noodles to rinse for several minutes. This helps to get rid of the strange smell.
- Strain again.
- Add noodles to a non-stick stick and cook over medium high heat for a few minutes to evaporate excess moisture. This step helps with the noodle texture.
Shirataki Noodles Recipe Video
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Shirataki Noodles Ingredients
7 oz shirataki noodles
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1 tablespoon olive oil, optional
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1 tablespoon grated parmesan cheese, optional
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salt and pepper, optional
Shirataki Noodles Directions
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Open and strain
Open the contents of the shirataki noodle bag into a colander and drain the liquid.
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Rinse
Rinse noodles under cool water for 1-3 minutes or until the smell goes away.
Quick Tip
Cut noodles to desired length with kitchen shears or scissors. -
Cook off excess moisture
To finalize noodle texture, add noodles to a saucepan or skillet and cook over medium heat until noodles are dry and moisture as evaporated off. Add remaining ingredients if using or add in your favorite sauce.
Quick Tip
Do not add oil to the skillet. Cook in a dry, clean pan.
I absolutely loved this shirataki noodles recipe especially how cooking the noodles in a dry skillet transformed their texture and helped them absorb flavor better. The option to add olive oil and parmesan made them so satisfying without adding carbs. Do you have a cookbook that includes more recipes like this with helpful prep tips and low carb alternatives?
Hi Michelle! I’m so glad you enjoyed the shirataki noodles recipe—it’s amazing what a dry skillet can do, right? 😊 Yes, I do have a cookbook coming out soon, and it’s packed with more low-carb, protein-rich recipes just like that one, all designed with flavor and longevity in mind. It’s available now for pre-order here: https://www.amazon.com/Protein-Packed-Low-Carb-High-Protein-Longevity/dp/1628605642. Thanks so much for your interest and support! 💛
I followed the directions exactly and cooking the noodles in a dry skillet made a huge difference in the final texture. They lost that rubbery consistency and absorbed flavor much better after drying out. I added a bit of olive oil and parmesan at the end as suggested and it gave them a subtle richness without overpowering. Also appreciated that rinsing for a few minutes totally removed that usual shirataki smell.
The quick rinse tip really helped tone down the initial smell of the noodles and made a big difference in taste. I added a bit of lemon zest and it paired nicely with the texture. Great low carb find I’ll keep using.
These noodles were a total surprise. I love how they have absolutely no carbs and still made me feel like I was having real pasta. Cooking them dry made a big difference and now they’re my go-to for fast meals.
I used these noodles in a garlic butter sauce and they turned out surprisingly good. They don’t taste like traditional pasta but they’re really satisfying if you’re trying to cut carbs.
ok.. not like real pasta in taste and texture, but this is good start. When you crave pasta, this seems to be a fix.