Buttered Shirataki Noodles
User Reviews
5
Buttered Shirataki Noodles
Description
This recipe starts by rinsing and boiling angel hair shirataki noodles to eliminate their characteristic fishy smell and soften them. After boiling, the noodles are drained and dry-toasted in a hot, oil-free skillet, which reduces moisture and improves texture, creating a slight squeaking sound when stirred. Then the noodles are coated in unsalted butter, grated Parmesan cheese, kosher salt, black pepper, and garlic powder to develop a simple, savory flavor.
The result is a light, buttery dish with delicate Parmesan notes and a texture that is dry enough to absorb sauces or pair with other ingredients. The dish can be a side or base, and adding cooked salmon, chicken, or sautéed vegetables can round it out as a complete meal.
Proper rinsing, boiling, and toasting are essential steps for improving the noodles' texture and removing off-flavors. Leftovers keep well refrigerated for several days and reheat gently in a microwave at half power.
Ingredients
- 1 package angel hair shirataki noodles 7 ounces
- 1 tablespoon butter unsalted
- 2 tablespoons Parmesan Cheese grated; 10 grams
- ¼ teaspoon kosher salt Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon garlic powder
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
- Rinse, boil, and dry-toast the noodles to remove odor and improve texture.
- Use a quality European butter for the best flavor in this simple dish.
- Add cooked proteins like salmon or chicken to make it a complete meal.
- Sautéed mushrooms or spinach can be incorporated for extra flavor and nutrition.
- Store leftovers in a sealed container in the fridge for up to 3-4 days and reheat covered at 50% microwave power.
- Freezing leftovers is not recommended due to texture changes.
- Start with a small serving if you are new to shirataki noodles, as their texture and flavor can be unusual.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Sodium | 468mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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