Home » Keto Side Dishes » Buttered Shirataki Noodles
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This detailed shirataki noodles recipe will teach you how to make the most of them.
Simply buttered and sprinkled with parmesan cheese, they are absolutely delicious!
When my husband and I embarked on a low-carb diet in 2011, I immediately started looking for recipes to replace our favorite foods. Not surprisingly, a pasta substitute was high on the list!
Several low-carb alternatives to traditional pasta exist, such as hearts of palm pasta, zucchini noodles, and spaghetti squash. Shirataki noodles are another excellent option. When cooked properly and buttered, they are delicious!
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- Ingredients
- Variations
- Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Noodle Recipes
- Foodie Newsletter
- Recipe Card
- Reviews
Ingredients
You'll only need a few simple ingredients to make these noodles. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Shirataki noodles: I use angel hair noodles in this recipe. I don't recommend using fettuccine shirataki. I tried those, and they had a more rubbery mouthfeel than noodle hair shirataki.
- Unsalted butter: A rich, European-style butter such as Kerrygold is best in this simple recipe.
- Grated parmesan: It's best to use finely grated parmesan and not coarsely shredded cheese.
- Seasonings: Kosher salt, black pepper, and garlic powder.
Variations
- To make this dish a complete meal, add a cup of cooked and flaked salmon (use this baked salmon recipe) or cooked and shredded chicken (use this baked chicken breast recipe).
- For a truly decadent experience, add two strips of cooked and crumbled bacon (microwave bacon is fast and easy).
- You can also add a cup of veggies such as mushrooms or spinach. I recommend cooking them separately and then mixing them into the noodles. These sauteed mushrooms are lovely, and so is this recipe for sauteed spinach.
- Add more spices or herbs. I sometimes add a pinch of dried thyme or oregano. My husband likes to sprinkle red pepper flakes on his noodles. He uses a lot, but I suggest starting with a pinch.
Instructions
I consider this an easy recipe despite having several steps. The detailed instructions for cooking shirataki noodles are listed in the recipe card below. Here's an overview of the steps:
You start by rinsing the noodles and boiling them. Don't be deterred by their fishy smell when you open the bag! After you rinse and pan-fry them in a dry pan, that smell will disappear.
Drain the noodles and dry-roast them in a hot skillet.
Add the butter and mix to coat. Then, mix in the salt, black pepper, and garlic powder.
Your final step is to turn the heat off, sprinkle the noodles with grated parmesan, and serve.
Expert Tips
- Don't skip rinsing and draining the noodles, boiling them, and toasting them in a dry skillet. These steps are important. They eliminate the noodles' fishy smell and rubbery texture and help them better absorb sauces.
- Shirataki noodles are not for everyone. I suggest you start with a small amount and see how you react.
- I started making this recipe in 2014. As I write this update ten years later, in 2024, I am happy to report that a recent package of Miracle Noodles did not have a fishy smell. The package still recommends rinsing the noodles, and I still recommend boiling them for the best texture. But the experience has become significantly more pleasant.
- Miracle Noodles come in three shapes - fettuccine, spaghetti, and angel hair, as shown in the photo below. I highly recommend using angel hair shirataki in this recipe.
Recipe FAQs
What are shirataki noodles?
They are traditional Japanese noodles made from konjac root. They are basically made of fiber and water, so they contain no calories or carbs.
Do these noodles taste good?
They have no flavor, making them ideal for absorbing soups and sauces. If you prepare them correctly, mix them with a sauce, or add them to a soup, they make a good substitute for pasta and noodles.
However, do not expect them to taste like real pasta- that would be impossible. Instead, consider them a good substitute for anyone on a keto, low-carb, or low-calorie diet.
How do I make them less chewy?
You have to boil them. As tempting as it might be, don't skip this step. Boiling helps improve their texture by making them less chewy and rubbery.
Serving Suggestions
I usually serve these noodles as a side dish. They go well with almost any main course, including broiled chicken breast, parmesan-crusted chicken, grilled salmon, and turkey meatballs.
I also like to add these noodles, plain, to chicken broth to make it more substantial and filling.
As mentioned above, you can turn these noodles into a main course by adding a cooked protein such as grilled shrimp, grilled salmon, or poached eggs.
Storing Leftovers
I rarely have leftovers. I typically make one serving and proceed to polish it off. 🙂 If you have leftovers, keep them in a sealed container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power.
More Noodle Recipes
- Shirataki Sesame Noodles
- Spaghetti Squash Noodles
- Zucchini Noodles
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Recipe Card
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Buttered Shirataki Noodles
This detailed shirataki noodles recipe will teach you how to make the most of these noodles. Simply buttered, they are delicious!
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American
Servings: 1 serving
Calories: 151kcal
Author: Vered DeLeeuw
Ingredients
- 1 (7-ounce) package Angel Hair Shirataki Noodles
- 1 tablespoon unsalted butter
- 2 tablespoons grated parmesan cheese (10 grams)
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon garlic powder
Instructions
Bring a medium pot of water to a boil. Measure out your butter and parmesan, and mix the salt, black pepper, and garlic powder in a small bowl.
Using scissors, open the package of shirataki noodles and pour its contents into a colander. Ignore the slightly fishy smell - it will disappear after you boil and toast the noodles. Rinse the noodles under cold running water for a full minute. If the noodles are very long, cut them in half with clean kitchen scissors.
The water in the saucepan should be boiling by now. Transfer the noodles to the boiling water, bring the water back to a boil, and boil the noodles for 3 minutes. While the noodles cook, heat a clean, dry, medium-sized skillet over medium-high heat.
Pour the cooked noodles back into the colander and drain well. Transfer the noodles to the hot skillet and dry-roast them (adding no oil to the skillet), stirring, for 1-2 minutes, until they are visibly dry and make a squeaking sound when moved in the skillet. This step will eliminate some of their rubbery texture and help them better absorb the sauce.
Add the butter to the skillet. Thoroughly mix it into the shirataki, coating the noodles evenly. The noodles look much better now. They started out translucent-white and slimy, turned into a more opaque white after dry-roasting, and now, covered in butter, they are golden and smell great!
Add the salt, pepper, and garlic powder, mixing them evenly into the noodles. Turn the heat off and mix in the parmesan. Serve immediately.
Video
Notes
- Shirataki noodles are not for everyone. I suggest you start with a small amount and see how you react.
- A rich, European-style butter likeKerrygoldis best in this simple recipe.
- You really do need to rinse and drain the noodles, boil them, and toast them in a dry skillet. These steps are important. They remove the noodles' fishy smell and rubbery texture and help them better absorb sauces.
- I rarely have leftovers. I typically make one serving and proceed to polish it off. 🙂 If you have leftovers, keep them in a sealed container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power
Nutrition per Serving
Calories: 151kcal | Carbohydrates: 1g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Sodium: 468mg
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
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