Shirataki Noodles: The Best Way to Cook Them (No Smell, No Slime!) - Easy Noodle Recipes

Q: Are shirataki noodles really healthy?

Yes, shirataki noodles are considered very healthy for most people. They're naturally low in calories, contain almost no digestible carbs, and are made mostly of water and glucomannan fiber , which supports digestion and can help with blood sugar control. Because they’re free of gluten, grains, and sugar, they fit well into: Keto and low-carb diets Diabetic meal plans Paleo or Whole30 programs Weight-loss routines That said, they don’t offer much protein or micronutrients—so for a balanced meal, pair them with protein and veggies.

Q: What is the best way to cook shirataki noodles?

The best method includes a few simple but essential steps: Rinse thoroughly to remove the packaging liquid and odor. Boil briefly to soften the texture and remove any residual smell. Dry and stir-fry in a hot pan (with no oil) to remove excess moisture and firm them up. Add them to your heated sauce at the end to keep them from getting soggy. Skip the microwave and don't simmer them too long in sauce—they’ll turn mushy.

Q: What's the catch with shirataki noodles?

The biggest “catch” is the texture and the smell— if they’re not prepared right . Texture: Out of the bag, they’re rubbery and slippery. But after boiling and dry-frying, they become more like traditional pasta. Smell: Some people describe the liquid as fishy—it’s actually the alkaline storage solution. Rinsing and boiling eliminates it. Nutrient profile: They’re extremely low in calories, which is great—but they lack protein and essential vitamins. Make sure to build a full, nutritious meal around them. Once you master the method, shirataki noodles become a flexible, healthy, and totally satisfying swap for regular pasta.

Question 1

Are shirataki noodles really healthy?

Accepted Answer

Yes, shirataki noodles are considered very healthy for most people. They're naturally low in calories, contain almost no digestible carbs, and are made mostly of water and glucomannan fiber, which supports digestion and can help with blood sugar control.
Because they’re free of gluten, grains, and sugar, they fit well into:
Keto and low-carb diets
Diabetic meal plans
Paleo or Whole30 programs
Weight-loss routines
That said, they don’t offer much protein or micronutrients—so for a balanced meal, pair them with protein and veggies.

Question 2

What is the best way to cook shirataki noodles?

Accepted Answer

The best method includes a few simple but essential steps:
Rinse thoroughly to remove the packaging liquid and odor.
Boil briefly to soften the texture and remove any residual smell.
Dry and stir-fry in a hot pan (with no oil) to remove excess moisture and firm them up.
Add them to your heated sauce at the end to keep them from getting soggy.
Skip the microwave and don't simmer them too long in sauce—they’ll turn mushy.

Question 3

What's the catch with shirataki noodles?

Accepted Answer

The biggest “catch” is the texture and the smell—if they’re not prepared right.
Texture: Out of the bag, they’re rubbery and slippery. But after boiling and dry-frying, they become more like traditional pasta.
Smell: Some people describe the liquid as fishy—it’s actually the alkaline storage solution. Rinsing and boiling eliminates it.
Nutrient profile: They’re extremely low in calories, which is great—but they lack protein and essential vitamins. Make sure to build a full, nutritious meal around them.
Once you master the method, shirataki noodles become a flexible, healthy, and totally satisfying swap for regular pasta.

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Ingredients

Instructions

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Nutrition