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Get It NowHave 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 low carb pasta options. The texture was a little off-putting to me. But then I tested different preparation methods, and found one that works very well — I think this shirataki noodles recipe has a texture that’s really close to real pasta. Even my young kids went for it. Make it with me!
Why You Need My Shirataki Noodles Recipe
- The best method for al dente noodles, with a neutral taste – Most shirataki noodle recipes and the packages themselves say to just rinse and eat, but I think that texture isn’t great at all that way. I have a couple extra (super easy) steps to improve it and make the flavor more neutral, so these konjac noodles work with any sauce you want.
- Delicious garlic parmesan sauce option – I have more sauce ideas below, but this version with garlic parmesan sauce is so flavorful.
- Low calorie, keto friendly, and gluten-free – Just 3.4g net carbs per serving with the sauce, or 1g net carbs without the sauce! And these noodles are packed with prebiotic soluble fiber, so they keep me full.
- Quick and easy – I can whip up these shirataki noodles in less than 30 minutes. Hello, weekday pasta nights!
- Versatile pasta alternative – I liked this method so much that I now sometimes substitute these for the zoodles in my keto pho and zucchini Alfredo, the spaghetti squash in my keto pad thai and spaghetti squash casserole, or the kelp noodles in my kani salad. Once you learn how to cook shirataki noodles this way, I think you’ll love it for many of your favorite pasta dishes, too.
What Are Shirataki Noodles?
Shirataki noodles, also called konjac noodles or miracle noodles, are a low carb, zero-calorie noodle made from the root of the konjac plant. They have been eaten in Japan for over a thousand years (source), and I was so happy to discover them. 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.
I personally buy this brand made from glucomannan fiber (the type of soluble fiber found in the root of the konjac yam). Some other varieties are made from tofu, but I prefer konjac noodles over those made with tofu (see why I try to limit soy here).
How To Cook Shirataki Noodles
This section shows how to cook konjac noodles, with step-by-step photos and details about my technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
How To Prepare Konjac 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 (dozens of times at this point) 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).
- Rinse. Place the shirataki noodles in a colander and run under cold water. Rinsing helps neutralize their flavor and gets rid of any fishy smell.
- Boil. Bring a large pot of water to a boil. Add the noodles and boil.
- Drain, rinse, and dry. Return the shirataki noodles to the colander to drain. Rinse well again. Pat very dry with paper towels. (This is important, otherwise I found the next step isn’t as effective!)
- Stir fry. Heat a large skillet over medium-high heat. Add the noodles (no oil) and stir fry until very dry. Remove and cover.
Finish With Garlic Parmesan Sauce:
You can use any pasta sauce you like for shirataki noodles! My favorite with them is this creamy garlic parmesan sauce, and it’s very easy:
- Saute garlic. Heat olive oil in a large skillet over medium heat. Saute minced garlic until fragrant.
- Add broth and cream. Bring to a simmer, then reduce heat and simmer until the volume is reduced by half.
- Thicken with parmesan cheese. I just sprinkle it in and stir until the sauce is smooth and thick. You can adjust the amount to your liking — add more to make it thicker, less for thinner. If I accidentally make it too thick, I just add an extra splash of cream!
- Toss with the shirataki noodles. Add them back to the skillet and stir to coat in sauce. Cook until hot. Season with salt and pepper to your taste.
My Recipe Tips
- Boiling is technically optional, but I recommend it for texture. I did a comparison test with and without, and doing this step definitely improved texture.
- Whether you skipped the boiling step or not, definitely don’t skip the stir fry step. I find it really helps to make my miracle noodles as neutral – and as close to real pasta in texture – as possible. Without this part, I honestly don’t want to eat them!
- Be careful not to overcook or burn the noodles when stir frying. If you cook them too long, they can break apart when you add them to the sauce. The time can vary a bit depending on the pan you use and your stove. And there shouldn’t be any browning — this is a sign your heat is too high and will make the noodles brittle.
- Don’t cook too long in sauce. The texture of shirataki noodles gets kind of mushy if you cook them too long, which is why I always suggest adding them to already-hot sauce. Then just heat briefly until warm.
More Sauce Ideas
Beyond the garlic parmesan sauce above, you can make this shirataki noodles recipe with any of your favorite pasta sauces! Just follow the same steps to prepare the noodles first, then add them to your heated sauce. Here are my other faves:
- Sugar Free Marinara Sauce – You can make this plain or add ground beef to it. I also like this version with keto meatballs on top.
- Alfredo Sauce – This is similar to my garlic parmesan one above. I think shirataki noodles are the perfect replacement for fettuccine, even if the shape is a bit different.
- Pesto Sauce – This one is wonderful for summer! You can also make it creamy by adding a little heavy cream to it.
- Mushroom Sauce – You can make my creamy mushroom sauce by itself, but I usually whip up my mushroom chicken with a little extra sauce for the noodles.
- Cheese Sauce – Instead of making cheese sauce for broccoli, try it on this pasta instead.
- Asian Inspired – The sauce from my recipe for kelp noodles tastes great with konjac noodles, too. This version pairs well with shiitake mushrooms!
- Saucy Chicken Recipes – These are kind of my thing, so I have lots of others where these miracle noodles would make a perfect base to sop up extra sauce. Try my marry me chicken (with sun-dried tomatoes), chicken Florentine, or chicken marsala over them.
Shirataki Noodles (Best Recipe)
This is my BEST method for how to cook a shirataki noodles (konjac noodles) to the perfect texture, with an irresistible, creamy sauce.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: ~1 cup, or 1/4 entire recipe
- Tips: Check out my recipe tips above to help you get the best texture.
- Sauce ideas: You don’t have to use the sauce I made here! See the other sauces I use with shirataki noodles above.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days with the sauce, or 4-6 days without the sauce. I don’t recommend freezing shirataki noodles — they contain a lot of liquid and don’t thaw well.
- Meal prep: Make these ahead of time and store in the fridge. They reheat really well!
- Reheat: Warm the noodles in the microwave or in a hot skillet, until warm. I usually add an extra splash of cream to revive the sauce.
- Note on nutrition info: The numbers in my calculations include the sauce, and that’s where most of the macros come from. Without the sauce, it would be the same as what’s on the package.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Shirataki Noodles
More Low Carb Noodle Recipes
I love noodles. They were pretty much their own food group for me growing up. These days I prefer lighter options most of the time, and I’ve got lots of recipes to help you do just that! Here are some of my most popular ones:
109 Comments
Patti
2Your recipe was perfect! Thanks for all the different ways you tried so I didn’t have to. I used the angel hair noodles, stir fried veggies, some coconut aminos in place of soy sauce, and protein was a turkey burger. Your noodle recipe brought it all together.
Marilynn Davis
1I wash and rinse as you recommend. I remove the portion I wish to use and the remainder, I place into a container and cover with cold water, cover container and refrigerate up to a week. Then, when ready to use the remaining portion, rinse and continue with the process!! Works for miracle rice and all varieties of the “miracle noodles”.
Nan
0I used your exact method for prepping these noodles and although I could have eaten them as my next meal, I find that with all things keto/lowest carb, everything is better next day. These will absorb the flavor of the sauce (not as much as reg pasta tho) so waiting to eat and then adding just a bit more of the sauce is worth the wait! Thanks so much for using your time to practice this then the equally time-consuming posting!
Wholesome Yum D
0That’s such a great tip, Nan! I totally agree, letting things sit can really deepen the flavor, especially with low carb recipes. I’m so glad the method worked well for you, and thank you for the kind words!
Mary
0I may have missed it but how long do you boil the noodles?
Maya | Wholesome Yum
0Hi Mary, I have this on the recipe card above, it’s 3 minutes. Make sure to read the whole recipe card to ensure you don’t miss a step or ingredient. Hope you love these!
Bethany
0Would you use this prep method for having these noodles with a marinara sauce,
Maya | Wholesome Yum
0Hi Bethany, Yes, definitely!
Marshall Otto
0Excellent recipe. The only adjustment was that I used 1/2 the suggested amount of Shiritaki noodles ( 2 cup instead of 4 cup) This resulted in a delicious, rich meal, which I paired with a Spinach Salad. Next time I will add Cremini mushrooms.
Thank you!
Maya | Wholesome Yum
0Thank you, Marshall! What a delicious meal with the salad.
nuu
0I made this with plant-based cream cheese and veggie broth, it was SO good. It’s my favourite shirataki noodle recipe.
Maya | Wholesome Yum
0Thank you for sharing! I’m glad those substitutions went well for you.
Tari
0This was my first time making shirataki noodles because I had been intimidated seeing others’ take on them. This was absolutely delicious. I added some sautéed mushrooms and spinach, and it was such a satisfying and yummy meal. I will definitely make this again!
Maya | Wholesome Yum
0I’m so happy to hear that, Tari! That’s a delicious combination with them. Enjoy!
Vicki
0I’ve used cream cheese instead of cream in this recipe.
Maya | Wholesome Yum
0Cream cheese works great, Vicki! Hope you enjoyed it.
Jaden
0This is the greatest food ever!
Joan Masover
0How long to boil the noodles? I imagine it depends on thickness. I do like the idea of boiling, then dry frying, as I’ve found them to be too rubbery.
Maya | Wholesome Yum
0Hi Joan, This info is on the recipe card above, it’s 3 minutes. Make sure to read the recipe card to get best results. 🙂
Becky Bunnell
0I like to prepare all my lunches for the week on Sunday. I have a drunken noodle recipe that I have been making and love with the Shirataki noodles. My question is will the shirataki absorb all the sauce and become a gelatinous mess if I meal prep on Sunday and eat them throughout the week?
Maya | Wholesome Yum
0Hi Becky, Yes, I think you can make it ahead of time. I haven’t used that particular sauce, but with other sauces I haven’t had any issues storing them for later.
Elaine
0I cannot find shirataki noodles, what kind of noodle can I replace with?
Maya | Wholesome Yum
0Hi Elaine, This recipe is for shirataki noodles, but I assume you’re wondering if you can use the sauce with another type of noodle, and the answer is yes. You can use it with cooked zucchini noodles or spaghetti squash, or even my homemade keto pasta.
Tisya Munnaluru
0hi! wanted to ask, for how much time are we supposed to boil the noodles?
Maya | Wholesome Yum
0Hi Tisya, It’s pretty quick, about 3 minutes. All the times and instructions are on the recipe card above, so check that out to make sure you don’t miss a step.
RosieD8
0Delicious ?
Anna
0I didn’t boil but I stired fried noodles ( I may try next time )
It was delicious!
I cooked 14 oz package and ate it all myself , since I do intermittent fasting .
Perfect Keto pasta . And I doubled the garlic . So yummy.
laura nobili
0This is by far a great recipe. Finally, food that tastes amazing and is good for you as well. Thanks
China
0Also trying to find pasta alternatives. Thank you for the great tips.
Mary
0can this recipe be prepared i in advance and frozen to reheat?
Maya | Wholesome Yum
0Hi Mary, You can make them in advance and refrigerate, but I don’t recommend freezing them. The texture won’t be good after thawing.
Bonnie
0I got the taste good for the noodles. But they are rubbery like and difficult to chew. The last and first time I tried they were fishy like and texture was ok. This time flavor good texture chewy. Suggestions for a less rubbery noodle?
Maya | Wholesome Yum
0Sorry to hear that, Bonnie! Did you do all the steps, including boiling, drying well, and dry stir frying before adding to sauce? They can taste rubbery if you skip one of these steps, or if you overcook them in the sauce.
Jason Fahy
0Thank you! The first time I tried NuPasta noodles they turned out nasty, but this time my wife made enthusiastic noises. 🙂
BB Atkins
0I just whipped this together for my family for lunch (1/2 recipe) and they loved it. I added in some chicken and a dash of onion powder, then garnished with a little parsley and it was a real treat. Will definitely make again!
Tony
0Thanks for the recipe. I’ve been using these noodles for years and cook them almost the same way except for the boiling step, so I’ll try that.
I also use them to replace rice, by chopping into small pieces either before or after cooking. The trick is to cover the “rice” with sauce (chilli, curry, etc) because it’s so bland. I have a slight preference for homemade cauliflower rice, but sometimes konjac noodle-rice is simply quicker.
Loretta C
0Great
L. Neelley
0I just found a cream substitute by Country Crock, plant based dairy free heavy whipping cream. I found I could thin it with a little water for sauces. For me the taste was pretty close to the real thing.
Douglas
0Is there a substitute for the cream? I am having much difficulty finding Konjac/ shirataki recipes without large amounts of creams and oils.
Maya | Wholesome Yum
0Hi Douglas, You can use full-fat canned coconut milk instead of cream if you like. I also have a list of sauce ideas in the post — you don’t have to make this garlic parmesan sauce, but I do recommend a sauce of some sort.
Harriet
0Made it and ate the Whole thing! Delicious, and easy peas to make.I’ll be making it again, for sure.
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!!!!!
Maya | Wholesome Yum
0Hi Paulina, It sounds like your heat was too high, I would just turn it down next time before they 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.
Maya | Wholesome Yum
0Hi Stephanie, It sounds like you might have overcooked your noodles during the dry frying step and that’s why they broke apart. I would try lower heat next time, or possibly less time if your pan retains heat well.
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.
Stephanie Henry
0How did it go with palm?
Maya | Wholesome Yum
0Hi Bryan, Yes, feel free to use this sauce with hearts of palm noodles. I wouldn’t do all the steps you’d use for preparing shirataki noodles, though.
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?
Maya | Wholesome Yum
0Hi Tracy, I did use angel hair noodles for this recipe. Please let me know how it goes if you try other kinds.
Melissa Irby
0For one who loves pasta, these noodles aren’t that bad. Thanks for this recipe!