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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 options. 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!
I liked this method so much that I now sometimes substitute these for the zucchini noodles in keto pho and zucchini alfredo, the spaghetti squash in keto pad thai and spaghetti squash casserole, or the kelp noodles in kani salad. Once you learn how to cook shirataki noodles this way, I think you’ll be a convert for many of your pasta dishes, too.
What Are Shirataki Noodles?
Shirataki noodles, also called konjac noodles or miracle noodles, are a low- or zero-calorie noodle made from the root of the konjac plant. They have been eaten in Japan for over a thousand years [*]! They don’t taste much like anything on their own, but will take on the flavor of whatever sauce you use, much like regular pasta.
These miracle noodles are made from glucomannan fiber, which is the gelatinous fiber found in the root of the konjac yam, but some other varieties are made from tofu. I personally buy this brand, as I prefer konjac noodles over those made with tofu (see why I try to limit soy here).
Why You’ll Love This Shirataki Noodles Recipe
- Neutral taste (so it takes on any sauce flavor)
- Al dente noodle texture
- Simple ingredients
- Just 3.4g net carbs per serving with the sauce, or 1g net carbs without the sauce (won’t spike blood sugar!)
- Ready in less than 30 minutes
- Naturally low-calorie, low carb, keto friendly, vegetarian, gluten-free, and packed with prebiotic soluble fiber
How To Cook Shirataki Noodles
This section shows how to cook konjac noodles, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
How To Prepare Shirataki Noodles:
The instructions on the package typically say to just rinse and eat, but I don’t recommend this. If you don’t cook them properly, they can have a rubbery or slightly crisp texture. That’s why I tested extensively (6 times!) to find the best method, below. Made correctly, they have a texture very similar to al dente pasta (and you can try this method with shirataki rice too). Try it out and see!
- Rinse. Place the shirataki noodles in a colander and run under cool running water. This helps neutralize their flavor.
- Boil. Bring a large pot of water to a boil. Add the noodles and boil.
TIP: 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.
- Drain. Return noodles to the colander to drain. Rinse well again under running water. Pat very dry with paper towels.
- Stir fry. Heat a large skillet over medium-high heat. Add noodles (no oil) and stir fry until very dry. Remove and cover.
TIP: 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.
Finish With Garlic Parmesan Sauce:
You can use any pasta sauce you like for shirataki noodles! The one we’re making here is a creamy garlic parmesan sauce:
- Saute the garlic. Add olive oil to the skillet over medium heat. Add minced garlic and cook until fragrant.
- Add broth and cream. Bring to a simmer, then reduce heat and simmer until volume is reduced by half.
- Thicken with cheese. Stir in the parmesan cheese, until smooth and thick.
- Toss. Add noodles back to the skillet and stir to coat in sauce. Cook until hot. Season with salt and pepper to taste.
More Sauces For Konjac Noodles
Beyond the garlic parmesan sauce above, you can make shirataki noodle recipes with all your favorite pasta sauces! These are some of my favorites:
- Sugar-Free Marinara Sauce – You can make this plain or add ground beef to it. You can also add gluten-free meatballs for a full spaghetti and meatballs meal.
- Alfredo Sauce – My favorite other than the garlic parmesan one above, and they are very similar. These noodles are the perfect replacement for fettuccine.
- Pesto sauce – Make your shirataki noodles sing with a dollop of pesto sauce! You can also make it creamy by adding a little heavy cream to it.
- Mushroom Sauce – Mix the noodles with a little butter, then make creamy mushroom chicken and serve over them.
- Cheese Sauce – Instead of making cheese sauce for broccoli, try it on this pasta instead!
- Chicken & Sauce – Top these noodles with marry me chicken in sun-dried tomato cream sauce, chicken Florentine in a creamy spinach sauce, or chicken marsala.
Storage Instructions
- Store: Keep in the refrigerator in an airtight container for 3-4 days.
- Meal prep: Make these ahead of time and store in the fridge. They reheat really well.
- Reheat: Warm the noodles in the microwave or a hot skillet, until warm.
- Freeze: Don’t freeze your shirataki noodles! Because the noodles have so much liquid in them, they will not thaw well after freezing.
More Low Carb Noodle Recipes
Noodles are a staple in many diets, but what if you’re looking for something a little lighter and low carb? Check out these noodle recipes — you won’t miss the starch!
Tools For Cooking Konjac Noodles
- 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!
- Large Pot – This pot has thick, even heat distribution for efficient cooking and works on a variety of cooktops.
- Heavy Duty Skillet – Use this to get the noodles nice and dry, for the best texture.
Shirataki Noodles
Shirataki Noodles (Best Recipe)
Learn the BEST method for how to cook a shirataki noodles recipe (konjac noodles) to an al dente texture. This recipe takes just 25 minutes!
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Rinse shirataki noodles very well in a colander, under cool running water.
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Bring a pot of water to a boil. Add the konjac noodles and boil for 3 minutes. Rinse well again under running water.
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Pat very dry.
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Heat a large, heavy bottomed skillet over medium-high heat. Add the noodles (no oil) and stir fry for about 10 minutes, until very dry. Remove the noodles and cover to keep warm.
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Add olive oil to the skillet over medium heat. Add the minced garlic and cook for about a minute, until fragrant.
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Add the broth and cream. Increase heat to bring to simmer, then reduce heat and simmer for about 5-7 minutes, until volume is reduced by half.
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Reduce heat to low. Gradually stir in the parmesan cheese, until smooth.
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Add the noodles back to the skillet and stir to coat in sauce. Cook for 1-2 minutes, until hot. Season with salt and pepper to taste, if needed.
Last Step: Leave A Rating!
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: ~1 cup, or 1/4 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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68 Comments
Natasha
0This is the first time that I tried homemade shirataki noodles, I’m so glad that I did! It worked and it was a huge success, my family definitely enjoyed it!
Sharina
0This noodle recipe is so rich and tasty! We can’t get enough of it!
Kristyn
0These noodles are so good!! I’ve been looking for a good recipe & now I have found it! They are light & tasty!
Claira
0I boiled them and truthfully I didn’t notice any difference at all with the texture or smell. Still a little chewy. So I’m back to just giving them a good once again. But better than not being able to have pasta at all. **May 2023 I have been slowly getting my husband slowly on keto. He didn’t really care for the pasta either way. He doesn’t like that it’s chewy. BUT… when he goes a year or two, without spaghetti and meatballs, and then tries this again, he’s gonna love the hell out of it! 😂
Ch
0Thank you. The whole family loved them. You are a genius. Your method works. I’m so impressed.❤️
carolyn
0Thank you so much Maya.
Carolyn Sanders
0Can you use miracle noodles ready to eat angel hair noodles for this recipe?
Maya | Wholesome Yum
0Hi Carolyn, Yes, you can, but you’d still follow the same steps for cooking them, even though they say ready to eat.
carolyn
0Can you use the ready to eat angel hair miracle noodles for this recipe? Thank you.
Maya | Wholesome Yum
0Hi Carolyn, Yes, but I still recommend following the steps in the recipe. All shirataki noodles are labeled “ready to eat”, but they taste much better if you follow the process above.
paula
0This is the ONLY way i’ll have my cal-free noodles! It’s so good I don’t even miss pasta!
Chuck D
0Try it with tomato sauce and parm cheese, just like spaghetti.
pat pisano
0Can I just boil the shirataki linguini noodles, pour them in a cullonder then put them back in a bowl and add my macaroni sauce?
Maya | Wholesome Yum
0Hi Pat, You can, but the texture and flavor won’t be the best. As I explained in the post, the method of boiling and then frying in a dry pan works best. Of course you can switch out the sauce from what I used.
Linda Garner
0I rarely make a recipe as is. I added some broccoli and leftover chicken using fewer noodles to make a complete skillet meal. It was delicious. Thank you for the inspiration.
R Erwing
0I’m going to try this
Niki
0While I admit I didn’t follow the recipe measurements very closely, it still came out DELICIOUS. I added some cooked broccoli bits and halved cherry tomatoes towards the end and it was beautiful and delicious. Paired it with pork rind coated chicken parmesan (air fried!) and it was one of the best meals, keto or not, I’ve had in a while! Thanks for the great recipe.
NICKIE
0This was my first time preparing these noodles, and my hubby and I weren’t disappointed. In fact, we will be eating these instead of flour or rice based noodles. Thank you for taking the time to perform all those experiments so that we can now enjoy the best recipe for these noodles.
Jeanie
0This is a great recipe – delicious just as written!
Debra
0This was horrible. Waste of money and effort. Threw the whole thing away.
Maya | Wholesome Yum
0Hi Debra, Sorry to hear it didn’t work for you. I’m happy to help troubleshoot if there’s a step you had trouble with or an aspect you didn’t like. Otherwise, you might like my keto egg noodles instead.
Terri H.
0This is SO good!!!! We added shrimp and it’s amazing. Thanks so much for sharing your technique for the noodles and this delicious sauce. Absolutely DELISH!
Paulina Kanburiyan
0Hi!! So I boiled the noodles for the 3 minutes, and then started the stir fry. But after about 7 minutes, they were starting to get burned, so I took them off and didn’t do the full 10 mins. The noodles were ok, some were a bit rubbery, while some weren’t. Is it normal for the noodles to burn? Should I have boiled them longer? Thank you!!!!!
Wholesome Yum D
0Hi Paulina, I recommend turning the heat down so the noodles don’t burn.
Stephanie Henry
0It tasted great, but, all of my noodles broke apart into short 2-3″ sections. Any guess what to do differently next time? I tried with both the angel hair and the fettuccine and got the same result.
Wholesome Yum D
0Hi Stephanie, It sounds like maybe the noodles were overcooked and that is why they broke apart.
Leslie Stradinger
0I used wok-style noodles, cream cheese instead of cream, and mushroom broth, and I added chicken to the recipe. I cannot even put into words how delicious and easy to make this recipe was. Of the hundreds of Pinterest recipes I’ve tried, this has to be top 3 most delicious. Definitely cured the pasta craving! Thank you!!
Bryan Ouimet
0Do you think this recipe would work the same with hearts of palm noodles? Thanks.
Wholesome Yum D
0Hi Bryan, I have never used hearts of palm in this recipe but I am sure it would work as well.
Stephanie Henry
0How did it go with palm?
Karen Painter
0This was my first taste of Shirataki noodles. I followed the recipe. Amazing. I had no texture issues – I used the Pasta Zero (spaghetti) brand. I boiled them first per the recipe. This will become a go-to for me. Will try tossing in some veggies! Thx for posting this recipe.
Tracy
0Did you use ANGEL HAIR konjac noodles? If I use another kind, do I need to increase the time for boiling and/or stir frying?
Wholesome Yum D
0Hi Tracy, I did use angel hair noodles for this recipe.
Melissa Irby
0For one who loves pasta, these noodles aren’t that bad. Thanks for this recipe!
Luis Chavez
0Just be careful not to eat too much. i had 600 gr. A big pile. My god, the night and subsequent day I had! These are insoluble noodles. You can’t digest them and they are prone to clumping and making blockages short- and long-term. They are delicious. But they cannot be binged. They can cause harm and really should be classified as a supplement not a food. Do some research before getting carried away, especially because of how delicious this is. I tried it! Delish going in, the problems came later.
Wholesome Yum M
0Hi Luis, Sorry you had this experience. 600 grams is quite a large amount of noodles, which means a large amount of fiber. Too much can cause discomfort.
Jane Clarke
0The difference is all about the dry sauté with very dry noodles. A great recipe! Thank you
Ann
0What is sodium content if you do not add extra salt?
Wholesome Yum M
0Hi Ann, Sorry, I don’t track sodium in my recipes. If this is the information you need, feel free to enter the recipe into an online recipe calculator to get an accurate sodium count.
Wanda
0Perfect, so tasty & yummy. Had chicken & broccoli on the side.
Thanks Maya
Kristin Wilcox
0I really wanted this to work because I’m jonesing for tuna noodle casserole. I made it. The flavors are right and totally keto, but these noodles are still so chewy. Like it hurts my teeth to chew them up. I don’t feel like this technique helped at all.
Wholesome Yum M
0Hi Kristen, Sorry this recipe didn’t turn out as expected. These noodles can be chewy straight out of the bag, but after boiling and pan frying, they should be much more tender to eat. Is it possible you had a bag that was expired? Did you use a different brand?
Emese
0Does it matter if the skillet is non-stick or not?
Wholesome Yum M
0Hi Emese, Non-stick is not strictly necessary for this recipe. Feel free to use any heavy-bottomed pan you have available to you.
Grace
0This tasted great, my noodles didn’t turn out right, I think. I couldn’t even bite them apart. I will definitely try again though, I sometimes get a hankering for noodles!
Wholesome Yum M
0Hi Grace, If your noodles were rubbery, then they needed to be boiled longer. Best wishes!
Dana
0Hi. Can I use these to make an alternative ramen soup?
Wholesome Yum M
0Hi Dana, Yes, absolutely!
Kaitlin
0This recipe and tips on how to cook the shirataki noodles are spot on! I am trying to do keto and saw these noodles at the store and decided to give them a try. They are quite intimidating, but your tips and directions were so easy to follow and they turned out awesome. Even my boyfriend who dislikes tofu loved them and asked me what they were made out of lol – surprise! I did make a few tweaks – I used full fat coconut milk “cream” instead of heavy cream and added freshly crumbled bacon bits. I also sautéed broccoli, carrot, spinach, and onion and mixed in to the sauce for more veggie action. Spectacular. Thank you!
Indri Hutapea
0Thank you so much for sharing this.
Jenn Leclerc
0Thanks for this recipe!! I’ve have had shiritaki noodles many times before, but this was a game changer for me!! Prior to finding this, they were just an ‘okay substitute’ for pasta. Who would have thought that by cooking the extra water out they would actually be as enjoyable as the real thing? Ingenious!! Thanks again
Sandra
0I have been looking for a low carb alternative to pasta. These are amazing! Your tips for cooking the noodles are soooo helpful. P.S. Garlic parmesan sauce… how can it get better than that?
Linda
0Love shirataki noodles and I usually add this to a soup. Love this version for a change.
Stephanie agnew
0Thank you for your tips on cooking these noodles, I followed the instructions on the package and they were awful,,rubbery, so now I I will boil them first,, thank you, I love pasta,,so I will try some of these recipes thanks again
Swathi
0This Shirataki noodles are yum!
Scarlet
0I had never made shirataki noodles before so thanks for the clear instructions on how to do so and your sauces was so delicious with the noodles. Yum!
Jaclyn
0The best way to enjoy shirataki noodles! Thank you!
Amy Huntley
0I am excited to try this method! I have struggled with Shirataki noodles. This way looks delicious!
Kristyn
0This sauce is incredible!! You know if it has garlic, cream, & parmesan, it’s going to be good!! I love how light these noodles feel, too. Will definitely keep this recipe handy!
Natalie
0Your tips are so helpful!! I need to make them more, because my family loved them! I think next time I’ll add some grilled chicken. It was very tasty!
Dannii
0I keep meaning to try this as a low carb option. Thanks for all your tips on cooking them.
Michelle
0I have tried these shirataki noodles once and really didn’t like them. Gave your recipe a go and have to say they are so much better cooked this way! Thanks so much for sharing this.
Jo
0Cravings satisfied! I love the low carb alfredo and spaghetti, And I can’t wait to try this with pad thai! Thanks for the ideas!
Beth
0Amazing and so tasty!
Alisa
0Oh wow! I have disliked every other preparation of shirataki noodles I’ve ever tried. These are actually good – possibly even great given I wish I’d had more noodles to use instead of the one small package. Thank you for changing my mind on these!!!
Kristyn
0The garlic parmesan sauce is so good!! I want it over everything! I am new to these noodles, but love them so much!! I don’t feel guilty eating them & they feel so light!
Natalie
0Knowing these are a healthier option, I could eat these weekly!! You can’t even tell! They were so tasty & I loved the sauce!
Amy Huntley
0I can’t wait to try this! It looks so light and a great side for so many main dishes!