Servings
Font
Back
Shirataki Sesame Noodles
5 from 63 votes

Shirataki Sesame Noodles

Shirataki Sesame Noodles combine low-calorie angel hair shirataki noodles with a creamy tahini-based sauce, toasted sesame seeds, and crisp cabbage. The noodles undergo rinsing, boiling, and dry-roasting to improve texture and reduce their natural odor. The resulting dish features a firm but tender noodle with a nutty, slightly spicy flavor profile and a mix of crunchy cabbage and aromatic scallions.

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

Ingredients

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

Instructions

    Cup of Yum
  1. Bring a medium pot of water to a boil.
  2. 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.
  3. By now, your water should be boiling. Transfer the noodles to the boiling water, bring back to a boil, and boil for 3 minutes.
  4. While the noodles boil, heat a clean, dry, medium-sized nonstick skillet over medium-high heat.
  5. 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.
  6. 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.
  7. 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

  • Rinse shirataki noodles thoroughly and boil to reduce odor and improve texture.
  • Dry-roasting the noodles without oil helps eliminate rubberiness and enhances sauce absorption.
  • Use toasted sesame seeds and sesame oil for authentic nutty flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently at low microwave power or serve cold to maintain texture.
  • Introduce shirataki noodles gradually to monitor digestive tolerance.

Nutrition Information

Calories 188kcal (9%) Carbohydrates 12g (4%) Protein 6g (12%) Fat 14g (22%) Sodium 612mg (26%) Fiber 4g (16%) Sugar 1.5g (3%)

Nutrition Facts

Serving: 1 serving

Amount Per Serving

Calories 188

% Daily Value*

Calories 188kcal 9%
Carbohydrates 12g 4%
Protein 6g 12%
Fat 14g 22%
Sodium 612mg 26%
Fiber 4g 16%
Sugar 1.5g 3%

* Percent Daily Values are based on a 2,000 calorie diet.