Shirataki Sesame Noodles

Name: Shirataki Sesame Noodles
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 ounces angel hair shirataki noodles; 1 tablespoon Tahini; 1 tablespoon light soy sauce; 1 teaspoon rice vinegar; ⅛ teaspoon red pepper flakes; 1 cup finely shredded cabbage; 1 teaspoon sesame oil; 1 teaspoon toasted sesame seeds; 1 large scallion

User Reviews

5.0

63 reviews

Excellent

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

Shirataki Sesame Noodles

Winston Campbell

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These shirataki sesame noodles are incredible. I love sesame noodles. When I discovered you can make them with shirataki, I was so excited!

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Ingredients

Servings

7 ounces angel hair shirataki noodles
1 tablespoon Tahini aka sesame paste
1 tablespoon light soy sauce or a gluten-free alternative
1 teaspoon rice vinegar
⅛ teaspoon red pepper flakes
1 cup finely shredded cabbage 2.5 ounces
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 large scallion chopped; green part only

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Instructions

Bring a medium pot of water to a boil.
Using scissors, open the shirataki noodles package. Pour its contents into a colander. Ignore the slightly fishy smell - it will rinse/cook out. Rinse the noodles under cold running water for 30 seconds.
By now, your water should be boiling. Transfer the noodles to the boiling water, bring back to a boil, and boil for 3 minutes.
While the noodles boil, heat a clean, dry, medium-sized nonstick 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 get rid of the shirataki's rubbery texture and help the noodles better absorb the sauce.
While the noodles are dry-roasting, use a fork to mix together the sesame paste, soy sauce, rice vinegar, and red pepper flakes. Add the mixture to the dry noodles in the skillet (use a small rubber spatula to scrape it all off the mixing bowl) along with the shredded cabbage. Stir-fry until the noodles and cabbage are thoroughly coated, 1-2 minutes.
Turn the heat off. Transfer the noodles to an individual bowl. Drizzle them with sesame oil and top them with sesame seeds and chopped scallion. Serve immediately.

Notes

Shirataki noodles are not for everyone. I suggest you start with a small amount and pay attention to how they affect you, digestively speaking.
Right out of the package, these noodles have a texture that's very different than regular noodles and a fishy smell. Don't let that deter you! With a few simple steps - rinsing, boiling, and dry-roasting, they become very palatable indeed.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power, or enjoy them cold.