5 Calorie Noodles?
5 Calorie Noodles?! is a easy Japanese recipe that serves 2. 40 calories per serving. Recipe by pattyplates on YouTube.
Prep: 5 min | Cook: 8 min | Total: 18 min
Cost: $4.57 total, $2.28 per serving
Ingredients
- 2 packs Shirataki Noodles (5 calories per serving, rinsed and drained)
- 1 clove Garlic (minced)
- 2 tablespoons Soy Sauce (prefer low‑sodium, pepper‑infused if available)
- 1 teaspoon Black Vinegar (Chinese black rice vinegar)
- 1 teaspoon Honey (adds slight sweetness, optional)
- 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
- 0.5 teaspoon Togarashi (Japanese chili pepper blend, for garnish)
- 4 cups Water (for boiling noodles)
Instructions
Rinse Shirataki Noodles
Place the noodles in a colander and rinse under cold running water for about 30 seconds, then drain well.
Time: PT1M
Boil Water
Add 4 cups of water to the pot, cover, and bring to a rolling boil over high heat.
Time: PT5M
Cook Shirataki Noodles
Add the rinsed noodles to the boiling water, cook for 2–3 minutes, then drain and set aside.
Time: PT3M
Make Garlic Soy Sauce
In a mixing bowl combine the minced garlic, soy sauce, black vinegar, honey, and sesame oil. Stir until the honey fully dissolves.
Time: PT2M
Combine Noodles and Sauce
Add the cooked noodles to the bowl with the sauce and toss until the noodles are evenly coated.
Time: PT1M
Garnish with Togarashi
Sprinkle togarashi over the top and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 40
- Protein
- 1 g
- Carbohydrates
- 5 g
- Fat
- 2 g
- Fiber
- 1 g
Dietary info: Low‑calorie, Gluten‑free (if using gluten‑free soy sauce), Vegetarian
Allergens: Soy, Sesame, Honey
Ingredient Substitutions
- Instead of Shirataki Noodles: Konjac noodles, Zucchini noodles
- Instead of Garlic: Garlic powder (1/8 tsp)
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Black Vinegar: Rice vinegar, Apple cider vinegar
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Sesame Oil: Peanut oil, Olive oil (less flavor)
- Instead of Togarashi: Red pepper flakes
Equipment Needed
- Pot
- Colander
- Mixing Bowl
- Spoon or Spatula
- Knife
- Measuring Spoons
Critical Steps — Do Not Skip
- Rinse the shirataki noodles thoroughly to remove odor.
- Boil water before adding noodles to ensure quick cooking.
- Do not overcook; 2–3 minutes is sufficient.
- Mix sauce ingredients until honey is fully dissolved for a smooth coating.
Chef Tips from the Video
- Use a garlic press for an even finer mince, which distributes flavor better.
- For extra umami, add a few drops of toasted sesame oil on top just before serving.
- If you like extra crunch, sprinkle toasted sesame seeds along with the togarashi.
Troubleshooting
Noodles have a strong odor after cooking.
Make sure to rinse the noodles thoroughly and boil them for at least 2 minutes; this removes most of the natural scent.
Sauce is too salty.
Add a pinch of extra honey or a splash of water to balance the saltiness.
Noodles become sticky after tossing.
Rinse the noodles once more with cold water, drain well, and toss quickly with the sauce.
Storage
Refrigerator: Store leftover sauce in an airtight container for up to 3 days. Cooked noodles keep 2 days in the fridge, submerged in a little water.
Freezer: Not recommended; shirataki noodles become mushy after freezing.
Room temperature: Do not leave the dish at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the garlic‑soy sauce ahead of time and store in the refrigerator; it keeps for 3 days.
- Rinsed shirataki noodles can be kept in water in a sealed container in the fridge for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of shirataki noodles in Japanese cuisine?
Shirataki noodles, made from the konjac plant, have been used in Japan for centuries as a low‑calorie, high‑fiber staple, especially in Buddhist vegetarian cooking and traditional hot‑pot dishes.
What are traditional regional variations of shirataki noodle dishes in Japan?
In Kansai, shirataki is often served in sukiyaki or oden broth, while in the Kanto region it appears in cold salads with sesame‑based dressings, similar to the flavor profile of this recipe.
How is shirataki traditionally served in Japan?
Traditionally, shirataki is boiled, rinsed, and then added to soups, hot pots, or cold noodle salads, usually seasoned with soy sauce, mirin, and toasted sesame oil.
What occasions or celebrations feature shirataki noodles in Japanese culture?
Shirataki is popular during New Year’s “Osechi” meals for its symbolic meaning of longevity, and it’s also a common low‑calorie option during Buddhist festivals where meat is avoided.
How does this low‑calorie garlic soy shirataki noodle dish fit into the broader Japanese cuisine tradition?
The dish follows the Japanese principle of simple, balanced seasoning—using soy, vinegar, and sesame—while embracing the modern health‑focused trend of low‑calorie, plant‑based foods.
What are the authentic traditional ingredients for shirataki noodle dishes versus acceptable substitutes?
Authentic ingredients include konjac flour, soy sauce, rice vinegar, sesame oil, and garlic. Acceptable substitutes are zucchini noodles for texture, tamari for gluten‑free soy sauce, and maple syrup instead of honey.
What other Japanese dishes pair well with this garlic soy shirataki noodle recipe?
Pair it with a light miso soup, a side of edamame, or a simple cucumber sunomono salad to keep the meal low‑calorie and refreshing.
What makes shirataki noodles special or unique in Japanese cuisine?
Shirataki’s unique gel‑like texture comes from glucomannan fiber, giving it almost zero calories while still providing a satisfying bite, making it a staple for health‑conscious Japanese cooking.
What are the most common mistakes to avoid when making this garlic soy shirataki noodle dish?
Common mistakes include skipping the rinse, overcooking the noodles, and not balancing the salty soy sauce with enough acidity or sweetness. Rinsing and a brief boil are essential for flavor and texture.
Why does this recipe use pepper‑infused soy sauce instead of regular soy sauce?
Pepper‑infused soy sauce adds a subtle heat that complements the togarashi garnish, creating a layered spiciness without needing extra chili oil.
Can I make this dish ahead of time and how should I store the garlic soy shirataki noodles?
Yes. Prepare the sauce and store it in the refrigerator for up to three days. Keep cooked noodles in a sealed container with a little water in the fridge; toss with sauce just before serving.
What does the YouTube channel pattyplates specialize in?
The YouTube channel pattyplates focuses on quick, budget‑friendly, and health‑conscious home cooking tutorials, often featuring low‑calorie or low‑carb adaptations of popular dishes.
How does the YouTube channel pattyplates' approach to low‑calorie cooking differ from other cooking channels?
Pattyplates emphasizes minimal ingredient lists, clear step‑by‑step visuals, and practical tips for everyday cooks, whereas many other channels may focus on elaborate techniques or gourmet presentations.
Last updated: September 4, 2026
