Zero Calorie Shirataki Noodles

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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.




Active Time: 5 Minutes

Total Time: 25 Minutes


8 Portions

  • 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.
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Recipe Name
Shirataki Noodles
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2.51star1star1stargraygray Based on 13 Review(s)


  • Brian K. Wharton
    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?

  • Do these have that odd smell like in the packaged noodles?

  • […] our Zero Calorie Shirataki Noodles recipe a try! These springy, zero calorie noodles are a recipe staple for a reason.  The bouncy […]

  • 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?

  • torjie C sweeten
    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.

  • […] 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 […]

  • Anne Miller
    June 12, 2020 9:33 am

    Can this gum be used in backing? Does it add a taste in the bake products?

  • Hi, Can these noodles replace my love for hi calorie ramen noodles ??? Can I eat
    Shirataki Noodle daily for weight loss?

    • 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.

  • Jessica Jacobs
    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 ?

    • 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.

  • Good base recipe I made a block instead of noodles.
    Fried with flavorings for really good low calorie food.
    I used vinegar to break down the parts left in the blender to make cleaning very easy.

    • How did you make it into a block? I’m interested in this for switching it instead of boba

  • Hi! when I boil the mix, it’s turning yellow! Is there a reason for that?

    • The noodles and water may have a very slight yellow color during cooking due to the high PH

  • Can broth be used instead of water? How would it affect the integrity of the noodle?
    The noodles would be less bland I would think.

  • Can these noodles stand up to any amount of stir frying? I’m thinking a Pad Thai situation. Thanks!

  • Finally got around to making these and they were very good. I did use a chamber vacuum sealer to remove most of the ai, don’t need to rush the piping step IMHO, and a very small tip, Wilton #4 on the piping bag and it was just about right for our tastes, will try the #2 next time.

  • we’ve all bought shirataki noodles from the store.. the real question is how does this recipe compare? Because most people are tired of the rubbery, plastic like noodle that we get from the stores and your recipe seems to have the same ingredients so i have to assume it will taste similar right?

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