I am always on the lookout for alternatives to the typical carbohydrates that I eat on a regular basis. Pasta is usually the first thing I go after when I start to learn about Keto. I always found it hard to resist that comforting bowl of noodles as I made my way through my Keto journey. But recently, I discovered Shirataki noodles and never looked back! Shirataki noodles are a bit of an odd ball in the world of food. They come from the Konjac plant, a tuberous root that has been used for centuries in China to treat indigestion and constipation.

Shirataki noodles are super-dense and high in fiber, almost like a cross between a noodle and a starch. There are some issues with consuming them, though—these noodles are almost completely devoid of nutrition and can negatively boost blood sugar. So how do you use them?

Who wouldn’t want pasta back in their life?

Have you heard of the Shirataki Nasoya Pasta Zero noodles that are now on sale in some supermarkets? I bought mine at the local supermarket. Shirataki noodles have been around for a long time and are ideal for the keto diet because they are low in carbs and high in fiber.

What exactly are Shirataki noodles?

Shirataki is a traditional Japanese noodle that is thin and translucent. This low-calorie spaghetti is made from the root of the congee plant (often called congee yam). It is a soluble fiber product, rich in calcium, fiber and folic acid. What’s even better is that these noodles are wheat-free, so gluten-free and suitable for the keto diet. If you are vegan, this product is also dairy free.

Each serving contains only 15 calories, 4 grams of carbohydrates, 3 grams of fiber and 1 gram of protein. The net amount of carbohydrates after subtracting fiber is only 1 gram. Regular pasta contains over 40 grams of carbohydrates per serving!

Miracle Noodle and other brands also sell shirataki noodles, by the way – so if you can’t find the Nasoya brand in the store, you can find another brand that sells pretty much the same type of noodles.

When I started researching these shirataki noodles, the first thing I noticed was that many reviewers complained about the smell. Several people commented that the noodles smelled like fish. Personally, I didn’t smell anything strong unless I stuck my nose in the bag.

I also found that these noodles have absolutely no flavor, so you have to like them a little to get the WOW factor!

I did.

First rinse the pasta well to remove the moisture it has been soaking in.

Then I fried the noodles in a pan on medium-high heat for about 2 minutes.

I also added garlic powder, Italian seasoning and 2 tablespoons of butter to give them a paste. The texture of this pasta is similar to spaghetti squash, but slightly rubberier. They are also incredibly long, so you can cut them with scissors before you coat them.

Since the noodles themselves have no flavor, my goal was to give them the flavor of spaghetti. After I put some of the pasta in a bowl, I drizzled it with pasta sauce with no added sugar. If you like a little spice, sprinkle them with ground red pepper. Collina spaghetti would also not be complete without Pecorino Romano cheese!

Because this pasta absorbs the sauce very well, it gives the bowl of pasta the spaghetti flavor I was missing. Note, however, that the texture is a bit rubbery.

I 100% recommend these shirataki noodles, as long as you cook them well!

Have you tried other new spice pastes?

Frequently Asked Questions

Can you eat shirataki noodles on keto?

Yes, you can eat shirataki noodles on keto. Shirataki noodles are made from a type of yam called konjac yam and they are low in calories and carbs.

How do I make shirataki noodles less chewy?

You can make them less chewy by boiling them in a pot of water for about 5 minutes.

What is the best keto pasta?

The best keto pasta is zucchini noodles.

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