How to Cook Shirataki Noodles (No Smell, No Slime!)

How to cook shirataki noodles the right way can transform them from slimy to satisfying. Shirataki noodles can be a dream. They’re low in carbs, high in fiber, and endlessly versatile, but they need a little help. This cooking method removes the rubbery texture and that infamous odor, turning konjac noodles into a tasty blank canvas for stir-fries, soups, or your favorite sauces.

Servings: -2

Author: Pamela

Ingredients

1 package or as many as you want to prepare shirataki noodles

Instructions

Bring a medium saucepan of water to a boil. Drain the noodles in a colander and rinse well with cold water for 30 seconds.
Drop noodles into the boiling water and cook for 2-3 minutes.
Drain the noodles and add back to the pot and put over medium heat. Stir around to dry the noodles as much as possible. This is the most important step so that the noodles attract flavor and sauce. Use as you would use pasta.

Notes

Don’t skip the dry-fry. The texture transformation happens here. Wet noodles = slimy. Dry noodles = delicious.
Use flavorful sauces. These noodles don’t taste like much on their own, so pair with bold flavors, like peanut sauce, garlic stir fry sauce, or miso broth.
Balance the dish. Shirataki noodles are low in calories and carbs, but also low in nutrients. Pair with vegetables and a protein for a satisfying meal.
Try trusted brands. I like the Miracle Noodle brand, but Thrive Market and Skinny Noodle are great options too. Some are firmer than others, so experiment to find your favorite.
Try different cuts. Angel hair, fettuccini, and ziti shapes all exist—experiment to see what works in your favorite dishes.
Use them cold. Shirataki noodles also work well in cold dishes like sesame noodle salads, poke bowls or served with seared ahi tuna. Just be sure to follow the same prep steps before chilling.