Buttered Shirataki Noodles

Name: Buttered Shirataki Noodles
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1 package angel hair shirataki noodles; 1 tablespoon unsalted butter; 2 tablespoons Parmesan Cheese; ¼ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ¼ teaspoon garlic powder

User Reviews

5.0

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
1 serving
Calories
151 kcal
Course
Side Dish
Cuisine
American

Buttered Shirataki Noodles

Winston Campbell

Report

Shirataki noodles are delicious when properly cooked. In this simple yet flavorful recipe, they are buttered and topped with Parmesan.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 package angel hair shirataki noodles 7 ounces
1 tablespoon unsalted butter
2 tablespoons Parmesan Cheese grated; 10 grams
¼ teaspoon Diamond Crystal kosher salt
¼ teaspoon black pepper freshly ground
¼ teaspoon garlic powder

Add to Shopping List

Instructions

Bring a medium pot of water to a boil. Measure out your butter and parmesan, and mix the salt, black pepper, and garlic powder in a small bowl.
Using scissors, open the shirataki package and pour its contents into a colander. Ignore the slightly fishy smell - it will disappear after you boil and toast the noodles. Rinse the noodles under cold running water for one minute. If the noodles are very long, cut them in half with clean kitchen scissors.
The water in the saucepan should be boiling by now. Transfer the noodles to the boiling water, bring the water back to a boil, and boil the noodles for 3 minutes. While the noodles cook, heat a clean, dry, medium-sized skillet over medium-high heat.
Pour the cooked noodles back into the colander and drain well. Transfer the noodles to the hot skillet and dry-roast them (adding no oil to the skillet), stirring, for 1-2 minutes, until they are visibly dry and make a squeaking sound when moved in the skillet. This step will eliminate some of their rubbery texture and help them better absorb the sauce.
Add the butter to the skillet. Thoroughly mix it into the shirataki, coating the noodles evenly. The noodles look much better now. They started out translucent-white and slimy, turned into a more opaque white after dry-roasting, and now, covered in butter, they are golden and smell great!
Add the salt, pepper, and garlic powder, mixing them evenly into the noodles. Turn the heat off and mix in the parmesan. Serve immediately.

Notes

These noodles are not for everyone. I suggest you start with a small amount and see how you react.
A rich, European-style butter is best in this simple recipe.
You really do need to rinse and drain the noodles, boil them, and toast them in a dry skillet. These steps remove the noodles' fishy smell and rubbery texture and help them better absorb sauces.
To make this a complete meal, add a cup of cooked and flaked salmon (use this baked salmon recipe) or cooked and shredded chicken (use this baked chicken breast recipe).
You can add a cup of veggies such as mushrooms or spinach. I recommend cooking them separately and then mixing them into the noodles. These sauteed mushrooms are delicious, and so is this recipe for sauteed spinach.
You can keep leftovers in a sealed container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.