Shirataki noodles

One of my healthy swap secrets I learned back when I was doing Weight Watchers was Shirataki noodles in place of pasta.


I had sort of forgotten about them for a little while because they don’t sell them at my go-to Giant grocery store.  But on a whim one evening recently, I went to Harris Teeter instead of Giant and bought a couple bags.  Harris Teeter also carries Gino’s East frozen pizzas, which wholly pleases my dear Chicago boy.

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You will find shirataki noodles in the produce aisle, near where the tofu and guacamole and fresh salsas and stuff are. 

The thing that’s most fascinating about shirataki noodles is that they are so low in calorie and make a great alternative to traditional pasta noodles. 


There are two servings per bag and the main ingredient is water. But the thing to know is that they largely function like noodles!  They’re sort of bland in that tofu sort of way and they just adopt whatever flavor you put on them!


You really have to follow the directions on the back. 


When opening the bag, do not take a big inhale of the noodles.  They smell something like between rotten vegetables and my dog’s breath.  Do not inhale.  Instead, dump them straight into a collander, run cold water over them and move them around with your fingers.

Then, microwave for 1 minute.

Then repeat the rinsing step until there is no aroma to the noodles. 

Then, pat them dry with a paper towel and cook, season, sauce as necessary!  I enjoyed mine for lunch today with steamed snow peas and teriyaki sauce.

shirataki noodles

I still do not totally understand how on earth they manage to be so low in calorie and macronutrient (and so high in stinkiness) but I guess when the first ingredient on the list is water (and the second ingredient is coagulated soymilk), that’s where it comes from.

I hear you can use them for whatever pasta dishes you like, but I’ve only ever tried them in asian dishes.  Have you ever tried shirataki noodles?  Are you a fan?


7 Responses to “Shirataki noodles

  • I have had a 75% success rate with the Shirataki noodles. One time, I must have not rinsed them enough – BAD things happened! But I recently gave them another shot, made them with a ground turkey marinara meat sauce and really enjoyed them!

  • I really want to try these even though I am slightly grossed out!

  • Mmmm those look good! I feel like I’ve seen them at the grocery store but never ACTUALLY stopped to look at them. Now I find myself wondering why and thinking I should give them a try. Thanks! 🙂

  • Alexandra
    ago5 years

    I used to eat these all the time! Actually there’s another brand called NoOodles that I liked better, although they’re basically the same thing. For some reason I’m more obsessed with kelp noodles now…

    When I was still eating dairy, I used to cook these (or the fettuccine version) with a wedge of Laughing Cow cheese and a little parmesan for an alfredo-like effect. Add some steamed broccoli and cauliflower and it’s an amazing meal! I’ll have to come up with a vegan version…

  • I used to eat these occasionally when I was using my Hungry Girl cookbook. I think they are better suited to Asian inspired dishes, because they’re not fooling me in Italian dishes. That might be because I didn’t dry them enough, and they made pasta sauce watery. Anyway, the first time I used them, my stomach got all messed up. So, if you’re sensitive to soy, you need to ease into using them. I think it might say that on the packaging.

  • sheila mangel
    ago5 years

    I really like Shirataki noodles to use in many recipes. I prefer Miracle Noodles without the tofu/soy and less calories.

  • So interesting! For some reason, I have never ventured into these lower calorie noodle options and now I can’t wait to experiment.

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