These springy, zero calorie noodles are a recipe staple for a reason. The bouncy texture thrills noodle connoisseurs, and the star ingredient, konjac gum, lures gluten free and keto diners. It’s the perfect canvas to showcase your favorite flavors.
Ingredients
- 20g (2 tbsp) Konjac Powder
- 1.5g (1/2 tsp) Calcium Hydroxide
- 1000g (1 qt) Water (for konjac)
- 200g (7oz) Water (for calcium)
Equipment
- Blender
- Medium Size Sauce Pot
- Pastry Bag
- Small Rubber Spatula
- Gloves
Timing
Active Time: 5 Minutes
Total Time: 25 Minutes
Yield
8 Portions
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Mix Konjac Gum
Preheat a pot of water to a rolling boil.
Pour the 1000g water in a covered blender and turn it on medium speed. Sprinkle the konjac powder into the blender, the liquid should thicken immediately.
-
Mix Calcium Hydroxide
While wearing gloves, measure the calcium hydroxide and mix it with the 200g water.
Pour the calcium hydroxide water into the konjac liquid and blend for 1 minute.
-
Pipe and Boil
Quickly pour the shirataki noodle “batter” into a pastry bag with a fine tip.
Pipe the noodles out into the pot of boiling water and allow it to boil for 10-15 minutes.
The noodles will expand as they boil so be sure to use a tip that is just slightly smaller than the size of noodle you want.
- The noodles will seem too firm when they are boiling. They will loosen up as they cool.
-
Strain and Serve
Remove the noodles from the pot and strain for 5 minutes before adding them to your favorite sauce or storing them in a container of fresh salted water.
These noodles pair great with our Shoyu Koji Roasted Pork Belly and Quick and Rich Miso Ramen Broth.
Summary
Recipe Name
Shirataki Noodles
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)
Comments (16)
February 5, 2019 3:19 pm
Can you flavor these noodles? Say take dried mushrooms and grind them in a coffee grinder to make a mushroom powder and then add some to this?
February 5, 2019 5:00 pm
Yes, you can flavor them as long as the flavor is not acidic.
January 9, 2020 12:21 pm
Do these have that odd smell like in the packaged noodles?
January 9, 2020 12:41 pm
it does not
January 13, 2020 9:56 am
[…] our Zero Calorie Shirataki Noodles recipe a try! These springy, zero calorie noodles are a recipe staple for a reason. The bouncy […]
January 20, 2020 7:26 pm
can you tell me what the step with the superbag is doing? Can I just pour the mixture directly into my pastry bag and skip this step?
January 21, 2020 3:40 pm
yes you can skip it. We’re going to remove it from the recipe overall
March 3, 2020 5:19 pm
So, all the water you use in this recipe is room temperature? I had trouble with my mixture clumping up but I was using warm water for the mixture in the blender.
March 4, 2020 11:10 am
Yes the water should always be room temp.
April 20, 2020 9:40 am
[…] konjac gum above 9 it will create a firm gel. It’s actually pretty amazing as you can see in our Shirataki noodles recipe. So I added the konjac gum to the plant based ground beef and placed it into a stand mixer. As I […]
June 12, 2020 9:33 am
Can this gum be used in backing? Does it add a taste in the bake products?
June 16, 2020 9:19 am
We haven’t tried it in baking yet
August 8, 2020 10:19 pm
Hi, Can these noodles replace my love for hi calorie ramen noodles ??? Can I eat
Shirataki Noodle daily for weight loss?
August 10, 2020 6:58 am
We’re not weight loss experts, since there is a great deal more involved with adequate nutrition etc so we can’t really comment on that. Shirataki noodles do not have the same texture as ramen noodles, they will certainly taste great in a bowl of broth.
August 11, 2020 6:49 am
Just tried this recipe with limited success, is it possible to troubleshoot the areas of the recipe which are unclear? My resulting batter was extremely airy and densely bubbled. I allowed the batter to rest at both ~1 minute and ~5 minutes, with little perceivable difference cool and slightly better results at 5 minutes. But both attempts resulted in broken mush, which formed clumps after the allotted cook time. Taste was pleasant and airy, but more soft than commercial products. Should I increase konjac or calcium hydroxide to make a firmer noodle that doesnt disintegrate, or keep ratios the same and decrease water? The video includes that bubbling should not be an issue, but there was a significant level of bubbling in my batter, so perhaps my blender created more airiness? I followed measurements and time indications exactly 🤔
August 11, 2020 9:55 am
Our noodles did have bubbles, so that is probably not the issue. The issue may be that the water was not at a rapid boil. If the water is not at a rapid boil then the noodles will not set properly. Commercial shirataki most likely uses a vacuum to remove the air bubbles. If you are making the noodles at a rapid boil and they are still not firming up enough, it would be possible to decrease the amount of water by about 10% in the recipe to make a firmer noodle.