Cheesy Spinach Shirataki Noodles


Shirataki noodles come from the root of the konjac yam, a plant indigenous to Asian countries. They are made from the soluble fiber of the plant and are very low in carbohydrates and calories; the entire bag is about 30 calories! These guys are a great alternative to your favorite pasta dish. They are not meant to be eaten plain, and to be honest they are virtually flavorless, which means they’re awesome at soaking up whatever sauce or spices you dress them with. We will warn you that upon opening the package they won’t smell particularly pleasant; but with a quick rinse and boil, they’re good to go. Note: this is just one of our favorite ways to use these noodles… Feel free to get creative!

Ingredients (serves 1):

1 package of Spinach Shirataki noodles

2 tbsp homemade bruschetta (or your choice of tomato sauce)

 ΒΌ cup cherry tomatoes, halved

 1 tbsp parmesan cheese, shredded

 1 tbsp feta cheese, crumbled

 *note: feel free to add any of your favorite veggies to this dish


 1) Fill stock pot with ~3 cups of water and set to boil

2) Open Shirataki noodles and rinse with cold water for about 15 seconds. Add noodles to pot of boiling water and let simmer for 1 minute. (OR pat-dry and microwave for ~1 minute after rinsing)

3) Toss noodles, tomato sauce, cheese, and tomatoes into sautΓ© pan and mix together until tomatoes are softened 

4) Serve!