What Are Shirataki Noodles And Are They Healthy?

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

1. 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

2. 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

3. 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

4. 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

5. 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