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How To Cook & Like Shirataki Noodles

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I've been getting e-mails asking about shirataki noodles and why I never use this zero-carb ingredient in my recipes. The reason was simple: I didn't like them... at all.

When I first tried shirataki noodles, I followed the instructions on the packaging which simply said to rinse them. I have to admit it was not the most pleasant experience. All I could remember was this terrible odor and rubbery texture. Low-carb or not, I thought it wasn't worth the effort and money!

That has all changed after I read this article by Low Carb Dietitian. I realised that I didn't really know how to prepare shirataki noodles.

What if I Don't Like the Taste and Texture?

Both taste and texture can be significantly improved if you follow this guide. The golden rule is to rinse them really well and pan-fry them without oil or other liquid in order to remove as much water as possible. The less water remains in the noodles, the better the texture. Once they are prepared, they can be cooked in sauces, gravies, with cheese or in stir-fries.

What Are Shirataki Noodles?

Shirataki noodles (aka miracle noodles, konjak noodles, or konnyaku noodles) is an ingredient popular in Asian cuisine. It's made from konjak plant which is ground and then shaped into noodles, fettuccini or even rice. Shirataki noodles are almost zero calorie and zero carb.

They are 97% water, 3% fibre and traces of protein, fat and calcium. There are 4 kcal and about 1 gram of net carbs per 100 g (3.5 oz) of shirataki noodles. If you find that the packaging says "zero" calories or "zero carbs", etc. it's because the FDA allowed products with less than 5 calories, less than 1 gram of carbs, protein and fat to be labeled as zero.

What are the Benefits of Eating Shirataki Noodles?

 This study shows that glucomannan, a type of soluble fibre found in shirataki noodles, may help you lose weight and improve health. Interestingly, glucomannan powder can be used as thickener in smoothies or instead of xanthan gum. Below are the main benefits of glucomannan:

  • Soluble fiber is very low in calories and lowers the energy-to-weight ratio of the food that is consumed.
  • It has shown to promote satiety via several mechanisms. Including shirataki noodles will keep you full for longer!
  • It slows down digestion which again induces satiety.
  • It inhibits carbohydrate absorption and improves glycemic parameters (lowering blood glucose levels and inhibiting insulin spikes).
  • It reduces fat and protein absorption (only beneficial for excessive calorie consumption).

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Are There Any Side Effects of Eating Shirataki Noodles?

The same study shows that there are few potential side effects of glucomannan.

  • It may cause minor gastrointestinal issues, such as bloating, gas, and mild diarrhea. If it does, reduce the serving size.
  • It may reduce the bioavailability of oral medications. You should avoid eating shirataki noodles with your medication and supplements. The medication should be taken 1 hour before or 4 hours after your meal containing glucomannan.
  • There have been some incidents of esophagus, throat or intestine blockage by using glucomannan tablets which absorb large amounts of water. Note that the tablets are not the same as shirataki noodles which already contain water and don't pose this risk.
  • Since there are no nutrients, do not overuse products containing glucomannan. The vast majority of your diet should be focused on real food (eggs, meat, non-starchy vegetables, raw dairy, avocados, berries, nuts, etc).

Do Shirataki Noodles Taste Like Pasta?

If you really want to enjoy shirataki noodles, don't have high expectations. They won't taste like real pasta but they make a fantastic pasta alternative when they are prepared the right way.

You can find all sorts of products using glucomannan: noodles, fettuccini, penne or even rice. My favourite ones are noodles and rice simply because the texture is better and gets easily mixed with other ingredients, minimising the rubbery sensation.

How to Cook Shirataki Noodles (The Best Way!)

The steps to the perfect shirataki noodles, rice or penne, follow the simple steps below:

  • Rinse the shirataki noodles well.
  • Fill a saucepan with water, bring to a boil and cook the noodles for about 3 minutes. Adding a dash of vinegar helps!
  • Drain the noodles, place in a hot dry pan and cook on high for about 10 minutes.
  • Use in stir-fries, cook in sauces or gravies, bake with cheese, an don't forget about flavour by using herbs and spices. Cooking shirataki directly in sauces makes the flavours penetrate so you have flavorful keto pasta dish.

How To Use Shitarataki Noodles

The best way is to use them in stir-fries rather than regular pasta meals, or combine them with other otptions such as zucchini noodles or palmini noodles.

As shirataki noodles have no nutrients, use small amounts and mix them with other ingredients like vegetables, meat, sauce and/or cheese. Adding spices, herbs, garlic, ginger and other ingredients will infuse them with fantastic flavour and make them taste truly delicious!

Try in my Easy Paleo Pad Thai, Vegetable Laksa with Shirataki Noodles or Prawn & Noodle Stir-Fry!

Hands-on Overall

Serving size half pack

Allergy information for How To Cook & Like Shirataki Noodles

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, half pack)

Net carbs1.5 grams
Protein0 grams
Fat0.2 grams
Calories4 kcal
Calories from carbs 77%, protein 0%, fat 23%
Total carbs2.9 gramsFiber1.4 gramsSugars0 gramsSaturated fat0 gramsSodium0 mg(0% RDA)Magnesium0 mg(0% RDA)Potassium0 mg(0% EMR)

Ingredients (makes 2 servings)


  1. Drain the noodles. Discard all of the water from the package. Place the noodles in a large sieve and rinse well under running water. How To Cook & Like Shirataki Noodles
  2. Transfer into a pot with boiling water and cook for 2 to 3 minutes. This step is important for removing the unpleasant odor. (Also, adding a dash of vinegar helps!) How To Cook & Like Shirataki Noodles
  3. Drain the noodles and place on a hot pan without any grease or liquids. Fry over a medium-high heat for about 10 minutes. There will be a lot of steam and that's what you want to achieve. Remove as much water as possible without drying them out. If they become too dry, they will significantly reduce in size. Using tongs, you'll need to turn the noodles to avoid that. This step is important for their texture. How To Cook & Like Shirataki Noodles
  4. When done, place in a container and have it ready int he fridge. Use in stir-fries, cook is sauces, gravies or add your favorite seasonings to boost the flavor. How To Cook & Like Shirataki Noodles
  5. Try in my Easy Paleo Pad Thai, Vegetable Laksa with Shirataki Noodles or Prawn & Noodle Stir-Fry! How To Cook & Like Shirataki Noodles

Ingredient nutritional breakdown (per serving, half pack)

Net carbsProteinFatCalories
Shirataki noodles, konjac noodles
1.5 g0 g0.2 g4 kcal
Total per serving, half pack
1.5 g0 g0.2 g4 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

Let us know what you think, rate this recipe!

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Comments (134)

Noodles came out perfectly. I’ve never had them before & was a bit scared, but they had no smell, no taste (lol) and we’re the texture of Al dente/crunchy noodles..if that makes sense? They were the perfect noodle substitute for my low carb eating plan. 😊 Thanks!!

I was wandering how long they will keep in the fridge after following the steps above?

A week for sure, shirataki noodles (if left plain) will last for a while!

The texture of shirataki noodles reminds my family of calamari, which my kids really love, so I’m in luck that my family really doesn’t mind the texture, even as a pasta substitute in mac & cheese! Though I’ll definitely try your suggested prep instructions and maybe we’ll all enjoy it that much more!
My question is, when a recipe calls for a certain number of ounces of, say, elbow noodles, how many ounces of shirataki noodles should I substitute? A 10-oz package of regular elbow noodles comes dry, and therefore the noodles will increase in weight/volume once boiled. But shirataki noodles come wet, so I’m guessing I should use more ounces of shirataki to get the same volume as I would get with dry pasta, but I’m not sure by how much.
To replace 10 oz dry elbow noodles, do you think I should use as much as 15 oz or even 20 oz shirataki noodles? Any thoughts or experience with this?

I'd go by what you would typically use per serving. This is 100-200 grams of shirataki pasta per serving (depending on how many other ingredients there are and if there are any veggies for bulk). Shirataki pasta is not a nutritious option so I bulk it up with veggies to get some more nutrients in the meal. I'd definitely keep the amount low.

Thanks for your reply and the reminder of shirataki’s low nutritional value! My kids are actually young adults, one of whom is pre-diabetic and loves pasta, so I’m trying to bring back a favorite mac & cheese recipe. It’s full of puréed butternut squash, and served with a side of broccoli, so at least we are getting good nutrients there. I’ve made this a couple times now, and it was still a bit soupy, even with 32 oz shirataki replacing the 10 oz dry pasta. I have a feeling that even after boiling, traditional noodles tend to absorb some of the cheese sauce while baking in the oven, so I need to cut back on the liquids in my sauce.

My OH and I are doing a 3 month 800 calorie diet to reverse diabetes (Like the Newcastle diet). I prepare high-protein low-carb 200 calorie meals and have found konjac noodles to be really helpful in bulking out the meals and keeping us fuller for longer. The key to making them palatable is cutting them into short strands and not having too much. We share one pack between two. Mixing them with other veg helps too - we have shredded cabbage for stir fries, spiralised courgettes for pasta and cauli rice for curry - all mixed with a little konjac. Diet has been surprisingly successful.

Im going to try this. I want to like shirataki noodles but the smell really puts me off, and a bit more texture would help too.

This technique doesn't work at all. The noodles are still so chewy it hurts my teeth to chew them up. I can't bite through them.  I really want to like them but this does not make them soft. I'm so sad.

I think it depends on your expectation - they will never taste just like pasta. Like many others I do find this method to significantly improve the texture. There are always low-carb pasta products which may be a better option for you.

I recently bought these to try because I have Celiac Disease and have been looking for angel hair pasta. I followed the directions on the package but instead of boiling them I rinsed them thoroughly and microwaved them (I have 2 jobs so it's easier to cook before going to the 2nd job) and found that it's the texture that I can't deal with. I'm going to try to do it this way and hopefully this works!

Hi Jessica, if shirataki noodles are not your thing, you may enjoy these noodles: Low-Carb Baked Feta Pasta

I made these noodles (spaghetti/ramen variety) and they are a PERFECT substitute for the Israeli couscous in our favorite chicken soup. On the suggestion of others, I did cut them up after boiling (boiled for 10 minutes and another 10+minutes once added to my soup). Thank you!

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My boyfriend was so surprised these were keto! I used a heavy whipping cream sauce and Italian sausuage!
Only complaint is how sticky they are 😞 almost impossible to separate rate and mix them with other stuff. Any ideas how to fix this?

Hi Samantha, a bit of oil such as olive oil or ghee will keep them separate so maybe when you add them to the pan to cook, add a dash of oil. I hope this helps!

I’ve been eating Shiratake noodles for several years now and I found that one way to get past the rubbery texture is to put them on a cutting board and chop them into smaller pieces before frying.  First I rinse them in a strainer, use a small bowl to press the water out of them, chop them up on a cutting board, then pan fry them up for a minute or so.  I use them for everything, mostly stirfry, but I also put them in spaghetti.  Cook them in the sauce and until it thickens to a baked texture. Then add Parmesan!

That's a fantastic suggestion Caryne, thank you!

So this makes it so you don't have to chew them which is the whole problem. They can't be chewed no matter how you cook them. Teeth don't go through them. 🤣

The only way these noodles are acceptable is if I combine them with real Top Ramen noodles  and eat in a soup. Otherwise the fake noodles are too rubbery to enjoy.

Omg I sooo sooo soo love Shirataki noodles,
I rinse them, quickly heat,  some butter and salt on the top 👌🏻
Or then I just rinse them and enjoy em cold, straight from the package ❣️❣️

These are a new discovery for me.....  I definitely do not like the fettuccini style.  Love the rice version.  I purchased Miracle Noodle brand.  Sent those and other styles and flavors (ziti, angel hair, spinach flavored) to my daughter last week to try and the jury is still out.
I've tried the pan rinse then pan fry method.  Ick.  Can't stand the texture.  However, what I did do, and LOVE, is rice cut the fettuccini (in my chopper).  I rinsed both that and the pre packaged rice.  Boil each package in water the microwave for 8 minutes.  Rinse and drain again.  No smell, decent texture.  
I make my own yogurt so I've been adding 1/2 package of the rice style (or my cut up fettuccini) to my yogurt.  It's a great filler, absorbs the taste of the yogurt (I make different flavors with my own flavoring and/or berries), and keeps me full.  I do not add chia seeds to the yogurt at the same time (I normally add 1 Tblspn. and let it sit for about an hour before eating).  Definitely OVERFULL with both.
If nothing else, I've found a great extender for my yogurt, and they pick up the sweet taste so I'll keep using them for that at least until I figure out some other recipes I like.

I agree, the fettuccine are a bit too thick and chewy but the thin noodles and rice are great. I haven't tried the flavoured ones yet but I think I'll probably stick with plain because they are more versatile. Thanks for the tips Mary!

Sorry but no matter how I have prepared them they still make me feel ill and I am sure they have a negative effect on my medications.  Is there some other pasta/rice substitute out there that can be used instead.

That is something to be careful about, especially if you eat any konjak products, high-fibre foods or activated charcoal with medication, as they can reduce the effectiveness. How about zucchini noodles? I know they aren't like pasta but it's an option? I'm working on a keto pasta recipe but I'm not quite there yet.

Im sorry they made you ill though Im not suprised. The fiber  in it will swell in your stomache. Its gery hard to digest ironically, and so can cause blockages. There are confirmed reports of death due to internal blockage of this particular noodle. No one needs to loose weight this bad. Simply eat sensibly.
Konjac noodles have twice as much fibre as regular pasta.  Its fibre glucomannan, is banned in Australia. However it is not banned in its tablet form.

I appreciate your blog and expertise. But I have tried Shirataki noodles every imaginable way for 10 years. And they are just a little less rubbery than actual rubber bands. I’ve followed your technique exactly, also tried dry frying longer, boiling longer, dry fry then into 300 degree oven to dry more and many many other techniques. Still rubber bands.

Hi Nick, the taste can be really close (especially after someone in the comments suggested adding vinegar or lemon juice into the pot with water). As for the texture, the noodles will never have the exact same texture as rice noodles or other grain noodles. The tips above help but won't make it exactly the same. This applies to all low-carb ingredients: almond flour vs regular flour, low-carb sweeteners vs sugar, etc, although some of these alternatives do taste like the real deal.

Thank you!! I tried these noodles awhile ago and prepared them according to the package directions and did not like the texture at all. Your method makes them much more enjoyable! I'm glad I'll be able to satisfy the noodle craving with something other than zoodles once in a while.

Thank you Nikki! A reader suggested boiling them in lemon juice or vinegar and I can confirm that adding 1-2 tablespoons of vinegar to the pot made a difference 😊

I was wondering if it blocks medications wouldnt it also block some of the nutrients contained in the vegtables you add to the shirataki when it is consumed....vitamins and essential minerals  contained in the veggies would presumably be blocked also..

Yes, that is a good point. It may partially reduce the nutritional value of other foods so it should not be consumed on a daily basis.

I'd also recommend letting them sit in a bowl of water with a couple squirts of lemon juice before frying them up. There is no smell after that!

Thanks for the great tip Gemma!

I followed your instructions with some modifications.  I boiled them in chicken broth, and towards the end of the frying and drying I added some slices of chicken and saute'd them together.  Then added some alfredo sauce I had just made and let it all sit in the pan and get warm.  Really very good.  I used the fettuccini style noodles, is there any trick to get them a little less chewy texture?  

Hi Juli, I personally avoid the fettuccine style shirataki noodles because they are always a little chewy no matter how I prepare them. The best ones are the the thin noodles or the thicker noodles (spaghetti style).

I eat these "noodles" in a bowl of bone broth and some shredded chicken if I have it on hand for my take on keto chicken noodle soup.

“Tip: Rinse them really well and pan-fry them without oil or other liquid in order to remove as much water as possible. The less water that remains, the better the texture will be.”
Could you do the same thing with an air fryer?

I'm not sure because I have never used one - maybe someone else could comment?

Looks like a lot of work to prep the noodles.  Is it possible to do a batch and keep it ready in the fridge for a few days of use?  I am a working mum with a toddler and I only have very short time to prepare dinner.

Absolutely! You can make a large batch and keep in the fridge (sealed) for up to a week.

I use them regularily Place in strainer Rinse with cold water and boilFor 3 minutes or fry Ready in less than 5 minutes

there is actually no work at all. it much faster then cooking regular pasta since all you have to do I boil for a minute. Then discard the water and keep them on the stove in the pan to evaporate any extra water

So happy to see this blog! I have been using Shirataki rice and noodles for awhile. It is frustrating not being able to find many recipes using them. They are expensive, but they do help when you are craving a noodle or a rice dish. I found that it helps with getting fiber in my diet. I have issues in that dept and so many fiber products make things worse, but shirataki helps. I would like to use it more, hint, hint.... with some creativity recipes. I found every brand I have tried taste different. Some much better than others. Does anyone have experiences using the dried version? Better? Can't figure out why it is sold wet, must be a reason. I am changing tonight meal to stir-fry noodles with some green veg and smoked salmon!  

Thank you! There are some tasty recipes using shirataki noodles here:
I haven't tried the dried version but I'd love to know what others think!

We used these noodles with the Chicken Piccata in your cookbook.  Mixed the chicken, sauce, spinach and noodles altogether....delicious!!!

Thank you so much! That sounds like a great match 😊

Finally an excellent well researched article. Loved the cooking instructions. Interesting that you mention that glucomannan can reduce the bio availability of oral medication with shirataki noodles. Something similar  happens with Almond Flour which apparently reduces the nutrient absorption. Wonder if Shiritake noodles also blocks nutrient absorption. Did not know it smells awful if not cooked properly and tastes a bit rubbery.

Thank you! Most high-fibre foods may do that. Psyllium is another example. It's always best to eat them occasionally - I wouldn't eat them every day.

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