Shirataki Sesame Noodles

Shirataki sesame noodles are keto and gluten-free. They are very tasty and surprisingly close to the real thing.

Shirataki Sesame Noodles

  • 1 teaspoon sesame seeds
  • 1 7oz bag angel hair shirataki noodles
  • 1 tablespoon tahini (sesame paste)
  • 1 tablespoon light soy sauce (or use a gluten-free alternative and add salt as needed)
  • 1 teaspoon rice vinegar
  • 1/8 teaspoon red pepper flakes
  • 1 cup shredded cabbage
  • 1 teaspoon sesame oil
  • 1 large scallion, chopped


  • Heat a small skillet over medium-low heat and use it to toast the sesame seeds, about 2 minutes, just until golden. Watch out so that they don’t burn. Remove from skillet and set aside.
  • Bring a medium pot of water to a boil.
  • 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.
  • Use clean kitchen scissors to cut the noodles in half – they are too long to eat as they are.
  • By now, your water should be boiling. Transfer the noodles to the boiling water, bring back to a boil and boil for 3 minutes.
  • While the noodles boil, heat a clean, dry medium-sized nonstick skillet over medium-high heat.
  • 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.
  • 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.
  • Turn the heat off. Transfer the noodles to an individual bowl. Drizzle with the sesame oil and top with the sesame seeds and chopped scallion. Enjoy immediately.
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