Shirataki noodles (a.k.a. konjac noodles, gluccomanan noodles, Miracle Noodles, Skinny Noodles, Trim Healthy Noodles, Not Naughty Noodles, etc.) have zero net carbs, zero grams of fat, and are conducive to weight loss in pretty much any lifestyle (like Trim Healthy Mama) or diet (like keto, low carb, etc.).
But…usually…they have a slimy texture. And a weird fishy/oceany smell (this is caused by the alkaline water they’re packed in). And they taste kinda weird. That is, unless you prepare them till they’re good.
While some people like shirataki noodles from their first taste, I personally had to acquire a taste for them. The first time I had them I was so excited because they looked kinda like ramen or pad thai noodles. But, when I prepared them according to the package directions, the resulting noodles were smelly, had a slimy texture, and tasted just plain gross. Major disappointment!
So I started applying various methods for preparing the shirataki noodles because I was determined to find a way to like them. After quite a bit of trial and error, I landed upon this method.
How to Cook Shirataki Noodles
Below is not the only method for preparing shirataki noodles, but it’s my favorite and the one I found that best removes the yucky aspects and leaves a plain noodle that is great as a healthful transportation for sauces and toppings.
- Pour the shirataki noodles into a sieve to drain off the stinky water they were packaged in.
- Rinse under cold water, moving them about a bit with your hand so that all the yucky water gets thoroughly rinsed off.
- Transfer the noodles to a glass bowl.
- Add some acid to remove the unpleasant smell. I usually go for lemon juice, but lime juice, apple cider vinegar, or white vinegar all work too. Add about 1 teaspoon to a single serve package of shirataki noodles; add about 1 tablespoon to a family size package of shirataki noodles. Toss with your hand to coat all the noodles with the acid. Allow to rest in the acid for about 2 minutes.
- Return the noodles to the sieve to drain off the acid and rinse again with cold water, tousling with your hand to rinse off the acid. Set aside to drain (I usually hang the sieve on the bowl I had soaked the shirataki noodles in).
- Preheat a skillet over medium-high to high heat. Melt 1/2 teaspoon to 1 tablespoon fat (such as butter or coconut oil, whatever compliments the final dish; keep in mind fat portion if you’re preparing a THM E dish). Add the noodles.
- Using tongs, jostle the shirataki noodles as they heat up. There may be a lot of steam and that’s okay. The point is to evaporate all the water and dry out the noodles to remove the slimy texture.
- The noodles have cooked long enough when they begin to release a squeaking noise when you stir and squish them.
Shirataki Noodles
Ingredients
- shirataki noodles (any brand, any size)
- fat (butter, coconut oil, etc.; see notes)
- acid (lemon juice, lime juice, vinegar; see notes)
Instructions
- Pour the shirataki noodles into a sieve to drain off the stinky water they were packaged in.
- Rinse under cold water, moving them about a bit with your hand so that all the yucky water gets thoroughly rinsed off.
- Transfer the noodles to a glass bowl.
- Add some acid to remove the unpleasant smell. I usually go for lemon juice, but lime juice, apple cider vinegar, or white vinegar all work too. Add about 1 teaspoon to a single serve package of shirataki noodles; add about 1 tablespoon to a family size package of shirataki noodles. Toss with your hand to coat all the noodles with the acid. Allow to rest in the acid for about 2 minutes.
- Return the noodles to the sieve to drain off the acid and rinse again with cold water, tousling with your hand to rinse off the acid. Set aside to drain (I usually hang the sieve on the bowl I had soaked the shirataki noodles in).
- Preheat a skillet over medium-high to high heat. Melt 1/2 teaspoon to 1 tablespoon fat (see notes). Add the noodles.
- Using tongs, jostle the shirataki noodles as they heat up. There may be a lot of steam and that’s okay. The point is to evaporate all the water and dry out the noodles to remove the slimy texture.
- The noodles have cooked long enough when they begin to release a squeaking noise when you stir them.
Notes
- Use about 1 teaspoon acid for soaking.
- Use at least 1/2 teaspoon (no more than 1 teaspoon total in a THM E meal) fat.
- Use about 1 tablespoon acid for soaking.
- Use at least 1 tablespoon (no more than 1 teaspoon per serving in a THM E meal) fat.
Approximately how long does it take until they’re squeaky?
I’ve been using the noodles for about 2 years. I rinse them well in a colander. I place them in boiling water for 2-3 minutes. After draining well, I place them in a dry skillet on medium heat and toss until they begin to squeak when pressed. I then place them into a pan / bowl and ladle a large cooking spoon or 2 of Sauce in the bowl. They are ready to serve.
oops…I also soak them in a mixture of lemon Juice / water for about 15 mins, prior to boiling.
Do you think the refrigerated shirataki noodles taste better or have less preservatives right? I remember buying some 10 years ago from an Asian market and they were in the fridge area.
Have you tried the dried konjac noodles? They aren’t slimy (because they’re dried) and come in different pasta-like forms (including penne). Boil and eat with whatever you put on pasta. But if you have tried them, I was curious to know if you can put them uncooked in a casserole to cook in an oven. Will they cook properly that way?
Hi, Scott. I’m sorry, I have not used the dried ones. 🙁 If you do this though, please let us know how it goes. 🙂
HI I have tried the Shirataki noodles twice. After rinsing them well, I boiled them for 5 minutes. strained them, then pan fried them for 1-2 minutes. I didn’t use any oil to pan fry them as they don’t seem to stick and I found that boiling them after rinsing took the fishy smell away.
Thanks for this. I had no idea what to do with them. First time purchase.
How do you make them softer?