How to Cook Shirataki Noodles

How to Cook Shirataki Noodles

I have to admit, when I first heard about shirataki noodles I thought they were a hoax. Anything that low calorie is too good to be true. Six months later, I've yet to find the catch. 

If you're unfamiliar with shirataki noodles, they're a chewy, slippery noodle made from an indigestible yam fiber. You can buy a version that's truly zero calories, or a 20-40 calorie version that's pumped up with tofu. Personally, I buy whatever I can find at the local supermarket - they've been stocking Pasta Zero recently, so that's what I've been enjoying. 

Tip - if you have a hard time finding these at the supermarket, they're usually in a refrigerator section near the tofus. As they've become more popular I've seen them at a variety of stores, but you'll definitely find them at places like Whole Foods, Wegmans, or Fairway. 

People complain about the smell and texture of shirataki, but I'm beginning to think they're actually a superior noodle, especially for Asian dishes. After only a few minutes of prep, they're ready to eat - no boiling water required! - and their texture holds up against any sauce or soup. I really find them incredibly satisfying, and they're a frequent flyer on my Instagram

How to Prepare Shirataki Noodles in 3 Minutes

There's really no need to pan fry, boil, or bake your noodles; your microwave can do the heavy lifting.

  1. Shirataki noodles come suspended in fluid; drain them into a strainer and rinse for 30 seconds with clean water. 
  2. Microwave your noodles on high for one minute.
  3. Repeat: 
    1. Rise noodles under clean water a second time. 
    2. Microwave your noodles for a second minute.


How easy is that? I almost feel bad ending this post without providing more instructions, but it really is that simple. Share your favorite Shirataki brands and preparations in the comments!