Introduction

Buttered Shirataki Noodles are a simple, low-carb dish that transforms humble shirataki noodles into a flavorful, satisfying treat. With a buttery sauce and a touch of parmesan, this recipe is both quick and delicious, perfect for a light meal or a side dish.

A white plate filled with one main layer of thin, translucent noodles, mixed lightly with small bits of green herbs and a yellowish sauce that gives the noodles a glossy look. Over the plate, a fork lifts a small bundle of the noodles, showing their soft, springy texture. The plate is set on a wooden table with a red and white checkered cloth blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package Angel Hair Shirataki Noodles (7 ounces)
1 tablespoon unsalted butter
2 tablespoons parmesan cheese (grated; 10 grams)
1/4 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper (freshly ground)
1/4 teaspoon garlic powder

Instructions

Step 1: Open the shirataki package and pour its contents into a colander. Rinse the noodles under cold running water, then drain thoroughly in the colander.
Step 2: Heat a clean, dry, medium-sized skillet over medium-high heat. Transfer the noodles to the hot skillet and dry-roast, stirring constantly, for 1-2 minutes until they are visibly dry and squeak when moved.
Step 3: Add the butter to the skillet and mix it thoroughly into the noodles, coating them evenly. The noodles will turn from translucent-white to a golden color and release a rich aroma.
Step 4: Sprinkle the salt, pepper, and garlic powder evenly over the noodles. Turn off the heat, then stir in the parmesan cheese. Serve immediately for best flavor and texture.

Tips & Variations

Use freshly grated parmesan for the best melting quality and flavor.
Try adding chopped parsley or basil for a fresh herbal note.
For a richer dish, stir in a splash of cream or a little grated nutmeg.
If you want more texture, toast the noodles a bit longer during dry roasting.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the noodles, adding a little butter if needed to restore creaminess.

How to Serve

A plate filled with a single layer of glossy white noodles lightly coated in a pale yellow sauce, sprinkled evenly with small green herb flakes and specks of black pepper. The noodles have a slightly curly texture and are spread out on a plain white round plate. The plate is placed on a white marbled surface with a red and white checkered cloth visible at the top right corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What are shirataki noodles made of?

Shirataki noodles are made from the root of the konjac plant, mostly consisting of fiber, which makes them very low in calories and carbohydrates.

Do I need to rinse shirataki noodles before cooking?

Yes, rinsing shirataki noodles under cold water removes their natural packaging liquid, which can have a distinctive smell and taste.

Buttered Shirataki Noodles Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

A quick and tasty recipe for Buttered Shirataki Noodles that transforms these low-calorie, translucent noodles into a flavorful and satisfying dish with butter, parmesan, and simple seasonings. Perfect for a low-carb or gluten-free meal.

Author: Ella
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 1 serving 1x
Category: Main Course
Method: Frying
Cuisine: Japanese-inspired
Diet: Low Calorie, Gluten Free

Ingredients

Scale

Shirataki Noodles

1 package Angel Hair Shirataki Noodles (7 ounces)

Butter Sauce

1 tablespoon unsalted butter
2 tablespoons parmesan cheese (grated; 10 grams)
1/4 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper (freshly ground)
1/4 teaspoon garlic powder

Instructions

Rinse the Noodles: Open the shirataki noodle package and pour its contents into a colander. Rinse the noodles thoroughly under cold running water to remove their natural odor and excess liquid, then drain well in the colander.
Dry-Roast the Noodles: Heat a clean, dry, medium-sized skillet over medium-high heat. Transfer the noodles to the hot skillet and dry-roast them without any oil, stirring frequently for 1-2 minutes until the noodles look visibly dry and start to make a slight squeaking sound. This step improves their texture by reducing rubberiness and preparing them to absorb the butter sauce better.
Add Butter: Add the unsalted butter to the skillet with the noodles. Stir thoroughly to coat all the noodles evenly. You will notice the noodles change from translucent and slimy to a more opaque, golden color with a delightful butter aroma.
Season and Finish: Sprinkle in the kosher salt, freshly ground black pepper, and garlic powder. Stir the mixture evenly to distribute the seasonings. Turn off the heat, then mix in the grated parmesan cheese until well combined. Serve immediately while warm for best flavor and texture.

Notes

Rinsing and dry-roasting the noodles is essential to improve their texture and flavor.
You can adjust the amount of parmesan cheese according to your taste preference.
For a richer flavor, consider adding fresh herbs like parsley or basil as a garnish.
Consume the noodles promptly after preparation to enjoy the best texture and taste.

Keywords: Shirataki noodles, buttered noodles, low carb noodles, gluten free, easy dinner, parmesan noodles