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5.0 from 42 votes

Buttered Shirataki Noodles

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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.

Nutrition Information

Calories 151kcal (8%) Carbohydrates 1g (0%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 9g (45%) Sodium 468mg (20%)

Nutrition Facts

Serving: 1serving

Amount Per Serving

Calories 151

% 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.