Zero Calorie Shirataki Noodles
Active Time 5 Minutes
Total Time: 25 Minutes
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 (12)
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