In this recipe more than any other I’ve tried, the result is VERY close to the real thing, although the texture is admittedly different. I love shirataki noodles. When prepared correctly, they provide a wonderful keto, low-carb, and gluten-free alternative to noodles and pasta. I normally prepare them by boiling and dry-roasting them. Then I simply toss them with butter, garlic, and Parmesan. These buttered shirataki noodles are amazing. But a few months ago I decided to try using them in a sesame noodles recipe. Success! These noodles are delicious, flavorful, and super-filling. I’ve been making this recipe regularly ever since. Today, I’m sharing it with you.
Ingredients
Here’s an overview of the ingredients you’ll need to make this tasty recipe. The exact measurements are listed in the recipe card below: Shirataki noodles: I use angel hair noodles in this recipe. Tahini: Also labeled as “sesame paste.” The only ingredient is ground sesame seeds. Soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. Obviously, you can use a gluten-free alternative if you wish. Rice vinegar: If you don’t have any on hand, it’s OK to use white wine vinegar instead. I don’t recommend using plain distilled vinegar, though. It’s too acidic, in my opinion. Red pepper flakes: They don’t make the dish very spicy. They just add an extra layer of flavor. Shredded cabbage: I make life easy and use a bag of pre-washed and shredded cabbage. Make sure to shred it finely - in the video below I shredded it coarsely and while still very tasty, it didn’t mix well enough into the noodles. For garnish: Sesame oil, toasted sesame seeds, and chopped scallions. But these are not just for garnish - they add a nice flavor, and the scallions also add a pop of color to the finished dish.
Instructions
This is not a difficult recipe, although prepping the noodles requires a few steps. The detailed instructions are included in the recipe card below. Here are the basic steps: Rinse the noodles, boil them, then drain. This will help get rid of their fishy smell. Toast the drained noodles in a dry skillet. This step will improve their texture. Mix together the sesame paste, soy sauce, rice vinegar, and red pepper flakes. Add this mixture and the cabbage to the noodles. Stir to coat. Transfer the noodles to a plate. Top with the sesame oil, sesame seeds, and scallions, then serve.
Expert tip
Right out of the package, these noodles have a texture that’s very different than regular noodles and a fishy smell. But don’t be afraid of them! With a few simple steps - rinsing, boiling, and dry-roasting, they become very platable indeed.
Frequently asked questions
Variations
This recipe is excellent as is. But if you feel like varying it, here are a few ideas:
Use natural creamy peanut butter instead of tahini.As mentioned above, you can mix cooked protein into the finished dish to turn it into a complete meal. Try cooked shredded chicken or tiny cooked shrimp.Top the noodles with a couple of fried eggs. This is another delicious way to turn them from a side dish into a complete meal.
Serving suggestions
Any Asian-style main dish is great with these noodles. I often serve them with Asian glazed salmon or with Asian meatballs. They’re also good all on their own for a light meal, especially for lunch. And unlike regular pasta, they’re truly filling, even when eaten without a protein. However, feel free to add a protein source such as tiny cooked shrimp or shredded cooked chicken.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, in the microwave on 50% power.
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Recipe card
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