What Are Shirataki Noodles And Are They Healthy?
What Are Shirataki Noodles And Are They Healthy? is a easy Korean recipe that serves 2. 85 calories per serving. Recipe by Felu - Fit by cooking on YouTube.
Prep: 7 min | Cook: 8 min | Total: 20 min
Cost: $19.80 total, $9.90 per serving
Ingredients
- 200 g Shirataki Noodles (Rinse thoroughly and drain; use brand without calcium hydroxide for minimal odor)
- 25 g Korean Black Bean Paste (Chunjang) (Thick, fermented; provides umami and depth)
- 10 g Gochujang (Korean Chili Paste) (Spicy, fermented soy base)
- 12 g Rice Vinegar (Adds bright acidity; 10‑15 g range acceptable)
- 2 g Sesame Oil (Toasted sesame oil for nutty aroma)
- 1 pinch Salt (Season to taste)
- 15 g Water (To thin the sauce; use room‑temperature water)
- 1 tsp Lemon Juice or White Vinegar (optional) (Use after rinsing if noodles retain odor)
Instructions
Rinse and Drain Noodles
Place the shirataki noodles in a colander and rinse under cold running water for about 30 seconds, then shake to remove excess water.
Time: PT1M
Prepare the Sauce
In a mixing bowl combine 25 g black bean paste, 10 g gochujang, 12 g rice vinegar, 2 g toasted sesame oil, a pinch of salt, and 15 g water. Stir until a smooth, dark thick sauce forms.
Time: PT5M
Dry‑Roast the Noodles
Heat a non‑stick skillet over medium heat. Add the drained noodles and spread them in an even layer. Cook for 3‑4 minutes, stirring occasionally, until all visible liquid evaporates and the noodles become slightly crisp on the edges.
Time: PT4M
Temperature: Medium heat
Combine Noodles and Sauce
Pour the prepared sauce over the dry‑roasted noodles. Toss continuously for 1‑2 minutes on medium heat until the noodles are fully coated and the sauce thickens around them.
Time: PT2M
Temperature: Medium heat
Serve
Transfer the coated noodles to plates. Garnish with toasted sesame seeds or sliced green onions if desired. Serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 85
- Protein
- 3 g
- Carbohydrates
- 10 g
- Fat
- 2 g
- Fiber
- 8 g
Dietary info: Gluten‑Free, Vegan, Keto‑Friendly, Low‑Calorie
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Shirataki Noodles: Konjac noodles, Zucchini noodles (for higher carbs)
- Instead of Korean Black Bean Paste (Chunjang): Miso paste, Doenjang
- Instead of Gochujang (Korean Chili Paste): Sriracha, Korean chili powder mixed with soy sauce
- Instead of Rice Vinegar: Apple cider vinegar, White wine vinegar
- Instead of Sesame Oil: Peanut oil, Olive oil (less authentic)
- Instead of Salt: Soy sauce (adds extra flavor)
Equipment Needed
- Non‑Stick Skillet
- Mixing Bowl
- Spatula or Wooden Spoon
- Kitchen Scale
- Colander or Fine Mesh Sieve
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Rinse the shirataki noodles thoroughly to remove packing liquid and odor.
- Dry‑roast the noodles until all liquid evaporates; this prevents sogginess.
- Mix the sauce until smooth; proper emulsification ensures even coating.
- Toss noodles with sauce while still hot so the sauce adheres.
Chef Tips from the Video
- Use a high‑quality Korean black bean paste for authentic depth.
- A splash of low‑sodium soy sauce can boost umami without adding many calories.
- Finish with toasted sesame seeds and sliced scallions for texture and color.
Troubleshooting
Noodles remain slimy after cooking.
Continue dry‑roasting for another 1‑2 minutes until all moisture evaporates; you may increase heat slightly.
Sauce is too thick and clings poorly.
Add a tablespoon of water or extra rice vinegar while stirring; re‑heat briefly to loosen.
Persistent fishy odor.
Rinse again and add a teaspoon of lemon juice or white vinegar; let sit 2 minutes before draining.
Storage
Refrigerator: Store leftover noodles and sauce in an airtight container for up to 2 days.
Freezer: Not recommended; texture of shirataki degrades when frozen.
Room temperature: Do not leave at room temperature for more than 1 hour due to sauce freshness.
Make-Ahead Tips
- Rinse and dry‑roast the noodles up to 24 hours ahead; store in a sealed container.
- Prepare the sauce in advance and keep refrigerated; re‑heat briefly before mixing.
- Combine noodles and sauce just before serving to retain texture.
Frequently Asked Questions
What is the cultural significance and history of shirataki noodles in Asian cuisine?
Shirataki noodles originate from Japan and are made from the konjac plant’s glucomannan fiber. Traditionally they were used as a low‑calorie staple in Buddhist vegetarian cooking and have become popular across Asia as a diet‑friendly noodle alternative.
What are the traditional regional variations of Korean black bean paste (chunjang) in Korean cuisine?
In Korean cuisine, chunjang is the base of the classic dish jjajangmyeon (black bean noodles). Variations include adding pork, seafood, or extra vegetables, and some regions adjust the sweetness by adding sugar or caramel.
How is a Korean‑style gochujang sauce traditionally served with noodles in Korea?
Gochujang is usually mixed with sugar, soy sauce, and sesame oil to create a sweet‑spicy glaze that coats noodles or rice dishes. It is often served warm, allowing the sauce to cling to the starches, similar to the method used in this recipe.
What occasions or celebrations is a low‑calorie shirataki noodle dish associated with in modern health‑focused Korean cooking?
While not tied to a specific holiday, shirataki noodle dishes have become popular during weight‑loss challenges, fitness gatherings, and Korean wellness retreats where low‑carb, high‑fiber meals are emphasized.
What are the authentic traditional ingredients for Korean black bean & gochujang sauce versus acceptable substitutes?
Authentic ingredients include chunjang (Korean black bean paste), gochujang, rice vinegar, toasted sesame oil, and a pinch of salt. Acceptable substitutes are miso for chunjang, sriracha for gochujang, and apple cider vinegar for rice vinegar, though flavor will shift slightly.
What other Korean dishes pair well with shirataki noodles prepared with this sauce?
These noodles complement Korean‑style stir‑fried vegetables, grilled bulgogi, or kimchi. They also work as a base for bibimbap‑style bowls topped with a fried egg and assorted veggies.
What are the most common mistakes to avoid when making shirataki noodles with this Korean sauce?
Common mistakes include skipping the thorough rinse, which leaves a strong odor; under‑dry‑roasting, resulting in soggy noodles; and adding too much sauce, which can overwhelm the delicate texture. Follow the critical steps for best results.
Why does this recipe use dry‑roasting instead of boiling the shirataki noodles?
Dry‑roasting evaporates the packing liquid and creates a slightly crisp surface that better absorbs the thick Korean sauce, whereas boiling can leave the noodles too soft and watery, reducing flavor uptake.
Can I make this shirataki noodle dish ahead of time and how should I store it?
Yes, you can pre‑roast the noodles and keep them in an airtight container in the refrigerator for up to 2 days. Store the sauce separately and combine just before serving to maintain texture.
What texture and appearance should I look for when the noodles are properly cooked?
The noodles should be dry to the touch, slightly translucent, and have a light crisp on the edges. The sauce should coat them evenly, giving a glossy, dark‑brown finish without pooling.
What does the YouTube channel Felu - Fit by cooking specialize in?
The YouTube channel Felu - Fit by cooking focuses on healthy, low‑calorie, and fitness‑friendly recipes that blend Asian flavors with nutrition‑focused cooking techniques.
How does the YouTube channel Felu - Fit by cooking's approach to Korean-inspired meals differ from other Asian cooking channels?
Felu - Fit by cooking emphasizes calorie counting, fiber content, and practical meal‑prep tips, often using diet‑friendly ingredients like shirataki noodles, whereas many other channels prioritize traditional taste over nutritional profiling.
Last updated: September 3, 2026
