How to Cook Shirataki Noodles Without the Fishy Smell

Shirataki noodles can smell pretty fishy when you open the bag. The good news is that the smell doesn’t have to end up on your plate. I rinse them, boil them briefly, then dry them in the pan before adding sauce. Here’s exactly how I cook them.

Why I Use Shirataki Noodles
When I want pasta without the usual carbs, I reach for shirataki noodles. The bag I used lists less than 1 gram of carbs per serving, but check your package because brands and serving sizes vary. They’re made from konjac, and they do have a different texture from regular pasta.

The catch? Open the bag and you may wonder what the hell that smell is. Here’s how I get rid of it.
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How to Cook Shirataki Noodles

1.   Rinse them well. Drain the package, put the noodles in a bowl of cool water, and swish them around. Drain and repeat 3 or 4 times.
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2.   Boil for 2 to 3 minutes. Add the rinsed noodles to boiling water, then drain.
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3.   Dry them out. Return the noodles to the empty pot over medium heat. Stir for 3 to 4 minutes so the extra water evaporates. 
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4.   Add your sauce. I served mine with my homemade Alfredo sauce and mushrooms. Spaghetti sauce works too.
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​If this is your first time eating shirataki noodles, try a smaller serving. They can be a lot for some stomachs to handle.
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So yes, they smell weird straight out of the bag. Give them a good rinse, a quick boil, and a few minutes in a dry pan, then cover them in something delicious.

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My kiddo even gave them a try, and that’s a win in my kitchen.