Have you made shirataki noodles before? Sometimes they go by other names, konjac noodles or miracle noodles. Until recently, they were not one of my favorite keto pasta alternatives. The texture was a little off-putting. But then I decided to play with some different preparation methods, and found a way that works very well – this shirataki noodles recipe has a texture that’s really close to real pasta. Even my young kids went for it! Once you learn how to cook shirataki noodles this way, I think you’ll be a convert, too. Gotta have more noodles? Try more pasta swaps with this keto spaghetti and meatballs, stuffed spaghetti squash boats, chicken alfredo, or 3-ingredient keto egg noodles.
What Are Shirataki Noodles?
Shirataki noodles are a low- or zero-calorie noodle made from the konjac plant. These noodles originated in Japan and have been eaten in Japan for over a thousand years [*]!
What are konjac noodles?
Konjac noodles is another name for shirataki noodles, and is pretty self-explanatory, as the noodles are made from the konjac root.
What are shirataki noodles made of?
Most shirataki noodles are made from glucomannan, which is a gelatinous fiber found in the konjac root, but some other varieties are made from tofu. You’ll want to check the labels if you have a strong preference. I personally buy this brand, as I prefer konjac noodles over those made with tofu – see why I try to limit soy here.
How To Make Shirataki Noodles
The instructions on the package typically say to just rinse and eat, but I strongly recommend following the instructions below, for the optimal texture.
How to prepare shirataki noodles
Rinse. Rinse the noodles in a colander under cool running water for a couple of minutes. This helps neutralize their flavor.
Boil. While boiling konjac noodles is not actually necessary to cook them, we do this to improve their flavor and texture. Boiling makes them less crisp or rubbery, and more like an al dente pasta. It only takes about 3 minutes in boiling water – you’ll notice they get a bit thicker.
FYI: Boiling is technically optional, but recommended for texture. You can skip it if you really want to, but I did a comparison test with and without, and doing this step definitely improved texture.
Pat dry. Pat the noodles very dry with paper towels. This is an important prep step for the best way to cook shirataki noodles, which we’ll cover next.
How to cook shirataki noodles
Stir fry. Heat a large, heavy skillet over medium-high heat, without any oil. Add the miracle noodles (this is after rinsing, boiling, and patting dry!) and stir fry for about 10 minutes, until they are very dry.
FYI: The dry stir frying step is crucial for the best texture and flavor. Whether you skipped the boiling step above or not, definitely don’t skip the stir fry step. It really helps to make your miracle noodles as neutral – and as close to real pasta in texture – as possible.
How to make the sauce
Konjac noodles can use any pasta sauce you like! The one we’re making here is a creamy garlic parmesan sauce:
Saute garlic. Heat olive oil in a skillet over medium heat and cook garlic, until fragrant.
Add broth and cream. Bring to a simmer, then reduce heat and simmer until the sauce reduces in volume and starts to thicken a little.
Add parmesan. Whisk in grated parmesan cheese until smooth and thick.
Toss. Add noodles to sauce and toss to coat. Season with salt and pepper to taste.
Shirataki Noodles Nutrition Info
How many carbs in shirataki noodles?
Are shirataki noodles low carb? YES! The brand I like has:
3g total carbohydrates 2g fiber 1g net carbs 0g fat 0g protein
The recipe card below will have slightly higher values, because it includes the garlic parmesan sauce.
Are shirataki noodles keto?
Yes, with just 1 gram net carb per serving, konjac noodles are keto friendly.
Are shirataki noodles healthy?
Yes, miracle noodles are a healthy low carb pasta option, since they are made from a plant root and they are almost entirely fiber.
What do shirataki konjac noodles taste like?
The flavor of konjac noodles doesn’t taste much like anything. Much like regular pasta, they are very neutral, and will take on the flavor of whatever sauce you use. However, if you don’t prepare them properly, konjac noodles can have a rubbery or slightly crisp texture. That’s why I tested extensively (6 times!) to find the best method for cooking miracle noodles. Made correctly, they have a texture very similar to al dente pasta. Try it out and see!
Where to buy shirataki noodles?
Storage Instructions For Miracle Noodles
Can you make them ahead?
Yes, you can make this miracle noodles recipe ahead. It reheats really well. Store them in the refrigerator for 3-4 days.
Can shirataki noodles be frozen?
No, don’t freeze your shirataki noodles! Because the noodles have so much liquid in them, they will not thaw well after freezing.
Reheating instructions:
Reheat the noodes in the microwave or a hot skillet, until heated through.
More Keto Shirataki Noodle Recipes
This post is my first recipe using shirataki noodles, but they’ll work as a keto pasta substitute in so many recipes! Try swapping them for the noodles in these dishes:
Low Carb Alfredo – If you love Alfredo sauce (who doesn’t?!), you’ll love topping your miracle noodles with this sauce. Keto Spaghetti & Meatballs – Swap out the zucchini noodles for miracle noodles for a classic pasta dish. Keto Pad Thai – This pad Thai sauce would be awesome with konjac noodles. Simply prep the noodles according to instructions above and swap the sauces. Japanese Kani Salad – This creamy, asian crab and noodle salad could also be made with shirataki noodles instead of kelp ones. Keto Pho – Swap the zucchini noodles with miracle noodles for an even more authentic texture.
Miracle Noodles – This is my go-to for shirataki noodles recipes. They are soy-free and the texture turns out great when you use the steps in the recipe below. Colander – Draining the miracle noodles before cooking is imperative. This colander is great because you can place it on the bottom of the sink, and the base won’t allow water to splash back up to your noodles! Heavy Duty Skillet – Use this to get the noodles nice and dry, for the best texture.
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