Zero Calorie Noodles, Asian Style. No, really – ZERO Calories. ZERO Carbs. Maximum Satisfaction.

Zero Calorie Noodles 1865x1865

I can tell you the exact moment I learned about ZERO calorie noodles -one of those moments that makes your heart skip a beat, never to be forgotten. I mean, seriously: zero calorie pasta? Could it be true?

Yes, indeed: Shirataki noodles. You can buy these miracles-in-a-bag in Asian specialty markets, or many enlightened mega marts. The noodles come in two forms:  Zero calorie version, made entirely from fiber from a yam, or add just 20 calories per serving and you can buy noodles made from yam fiber plus a little tofu, which gives them more of the taste and texture of traditional pasta.

After some research, I can’t find a single downside to these noodles. Zero calories. Zero carbs. Gluten free. High fiber. Vegetarian. Vegan. Pretty much the best food a dieter can eat.

Either way, I love these noodles. They don’t have much flavor on their own, but I make them with Asian flavors and veggies, and the whole plateful is about 120 calories, and very VERY low carbs.

I like the House brand, a company which makes fabulous tofu. Some folks complain about a fishy smell to their noodles when they opened up the bag, but the House brand at least does not have any “off” smell.

So, if you’re like me and still have some holiday pounds to lose, put these miracles on your menu!


Serves 2

1/2 medium onion, cut in thin julienne strips
1/2 each red bell pepper and green bell pepper
2 cloves garlic, minced
2 tablespoons low sodium soy sauce
1 tablespoon grated fresh ginger
1 teaspoon hot chile (Siracha) sauce
1/2 tablespoon creamy peanut butter
1 package (8 ounces) shirataki noodles
Cilantro leaves for garnish

Heat a large skillet to medium high heat and then lightly spray with oil. Saute the onion slices for about 3 minutes, until softened and lightly browned. Add peppers and cook another 2 or 3 minutes, until softened. Add garlic and cook another minute, until fragrant.

Mix together soy sauce, ginger, chile sauce and peanut butter. Add sauce to skillet and cook one minute.

Rinse well, drain and press noodles in a fine mesh strainer, removing as much water as possible. Stir noodles into skillet mixture and cook for about 3 minutes.

Serve immediately, sprinkled with cilantro leaves as desired.

Check out other food bloggers shirataki adventures:
Guilty Kitchen, Szechuan Noodle Salad
MIso Shirataki Noodles, The Well Seasoned Kitchen
Shirataki Noodles with Veggies and Peanut Sauce, Kalyn’s Kitchen
Zero Calorie Noodles with Spicy Peanut Sauce, Healthy Delicious
Shirataki Noodles with Shrimp and Grapefruit, Choosy Beggars

Also, see the discussion at The Kitchn. People either love them or hate them!


  1. Charlie says

    Go to for a wide variety of zero or near zero calorie pasta & rice products! My wife & I have tried some of their noodles and they are great in just about any pasta recipe!

  2. Karela says

    The trick with shiritaki noodles is to rinse well and then boil for a few minutes. I give the spaghetti type noodles 4 minutes and about 6 for the linguini type. Then drain them and put them in a dry non-stick skillet with no oil and stir fry until they begin to squeak—-about 10-15 minutes. That dries them out so that they can then take on the flavors of the sauce. I make a great spaghetti casserole with them. Brown 3/4 pound of lean ground beef and 1/2 an onion. Season with salt,pepper, garlic powder and onion powder. Add an 8 ounce can of tomato sauce with Italian herbs–more if you aren’t counting carbs, but it’s delicious just like this. At the same time add the already dry fried noodles and some extra Italian herbs if desired. Put it all in a casserole dish and top with grated cheese of your choice. Regular cheddar and/or Monterey Jack have no carbs. Bake at 350 degrees till the cheese gets little golden bubbles. My non dieting friends couldn’t tell the difference. And neither could her husband. Yummy. And also very low calorie unless you go crazy on the cheese. :)

    • says

      Amanda – Yes, it’s true. ZERO calories. You should also check out the shirataki noodles with just a bit of tofu – only about 10 calories for a bowlful!

  3. Jenna says

    Um, just a teeny tiny word of caution before folks decide to eat these wonder noodles often and many.

    TAKE TIME to introduce them into your diet. Yeah, zero calories, yay. However, if you aren’t used to them, and you go overboard – um. Well. If you eat a bunch of Styrofoam packing peanuts, while they have no calories they do have the ability to work rather like a whisk broom on your system. Personally? I haven’t had good luck with them myself – I’ve been gluten free for 3 years because of celiac, so it might just be a case of my system still hasn’t completely healed from the damage, but these noodles went through my system like Sherman stormed through Georgia. They are NOTHING but fiber. And clingy sticky fiber at that. So enjoy the pasta, but please still be moderate. At least until you see how you are affected.

    Or at the very least? Make sure you stock up on the quality TP and keep a few novels next to the tub should you get stuck in the littlest reading room in the house, okay?

  4. says

    Hmm, I’ll have to check these out. I often cook with sweet potato noodles from the Asian store and, while they look slightly different than these, I wonder if the taste might be similar. I love this bright, colorful dish, Donna!

  5. says

    I haven’t had the zero calorie type. The ones I did try I liked okay, but I would have to say I did not love them. I bet after a couple weeks of phase one they’d taste pretty good though.

  6. Amy says

    I have rice noodles on my shopping list right now to make Malaysian laksa, but I think I’ll give these a whirl instead! Thanks for the fun tip. I love freaky ingredients.

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