Keto Sesame Noodles is an easy side dish that can be served hot or cold. Tossed with a rich and flavorful sauce, these pan-fried noodles are on the table in less than 15 minutes!
Got a few minutes?
Then do yourself a big favor and make these Keto Sesame Noodles. Because they are easy, delicious, and work as a side dish with just about anything. You won’t regret it!
I have always loved Asian sesame noodles, and I found myself craving them a few months ago. So I tossed together the sauce ingredients and pan-fried some shirataki noodles. It came together so well that it instantly became one of our favorite keto side dishes.
It’s such a fast and simple dish, but the flavor is outstanding. And because they can be served hot or cold, they are wonderful any time of year. They will take your keto meals from good to fabulous.
What are shirataki noodles?
Before we get started, perhaps we should discuss these low carb, high fiber noodles as they get a bit of a bad rap at times.
Shirataki noodles are made from the konjac root (or yam), and are mostly translucent, with a slightly gelatinous texture. They usually come packaged in liquid that needs to be drained off.
Some people object to shirataki because of the smell and the slightly rubbery texture. But it all comes down to how you cook and serve them. With the right approach, they can be absolutely delicious. I recommend rinsing them well and then sautéing them in a pan for 3 to 5 minutes. They have much better flavor and texture when cooked in this way.
And they are incredibly healthy, too. Konjac root is the same ingredient found in glucomannan, a popular keto thickening agent. It’s a soluble prebiotic fiber that is known to improve gut health and possibly even lower blood glucose. So it’s worth getting familiar with shirataki noodles as a keto pasta replacement!
Ingredients you need
- Shirataki noodles: These low carb, high fiber noodles are an excellent keto-friendly pasta alternative. You can use other kinds of keto noodles but they may require a different cooking method prior to adding the sauce.
- Peanut butter: I recommend creamy natural peanut butter with no added sugar. My favorite is the dark roasted peanut butter from Santa Cruz. You can also use almond butter.
- Sesame oil: Use toasted sesame oil for the sauce, as it adds much more sesame flavor than the plain variety.
- Tamari: I use this gluten-free soy sauce frequently in my keto recipes, as it has more umami than regular soy sauce.
- Rice vinegar: Be sure to use regular rice vinegar, as seasoned rice vinegar contains sugar and has quite a few carbs. You can also just use apple cider vinegar.
- Avocado oil: You need oil for frying the noodles, but it doesn’t have to be avocado oil. Olive oil or plain sesame oil works just as well.
- Fresh ingredients: Ginger, garlic, green onion.
Step by step directions
1. Make the sauce: Whisk together the peanut butter, sesame oil, tamari, rice vinegar, garlic, ginger, and red pepper flakes.
2. Rinse the noodles: Drain the noodles in a sieve over the sink, then rinse several times with fresh water.
3. Sauté the noodles: Heat some additional oil in a pan and add the noodles. Cook, stirring frequently, about 3 minutes.
4. Add the sauce: Pour the sauce over the noodles and toss well to coat. Remove from heat and garnish with the green onion and sesame seeds.
Expert Tips and FAQ
Be sure to drain the noodles and rinse them very well, as this helps eliminate the fish odor.
These keto sesame noodles can be made several days in advance. In fact, I find that the flavor almost gets better as it sits! Keep them refrigerated in a covered container. You can then serve them cold or room temperature, or you can rewarm them gently in a pan or in the microwave.
These low carb noodles are perfect for people on a keto diet. This recipe for keto sesame noodles has 6g of carbs and 2.6g of fiber. Thus it has only 3.4g net carbs per serving.
Made from the fibrous konjac root, shirataki noodles are high in soluble fiber, which acts as a prebiotic and can improve gut health.
I have experimented with many methods and I find that pan-frying produces the best results. It coats the noodles in oil and butter and helps cook off the funny odor from the liquids. It also improves their texture, making them less rubbery.
More delicious Keto Asian-style Recipes
- This Keto Korean Beef is one of my most popular dinner recipes. It’s a great way to use zucchini noodles.
- My whole family adores this Easy Keto Beef and Broccoli!
- I make Keto Pad Thai with shredded cabbage in place of the noodles and it’s so tasty.
- I’ve been making Keto Thai Basil Chicken for over 8 years and it always meets with approval.
Keto Sesame Noodles Recipe
Ingredients
- 2 tablespoon creamy peanut butter (all natural)
- 2 tablespoon toasted sesame oil
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 2 cloves garlic minced
- 2 teaspoon minced fresh ginger
- ¼ teaspoon red pepper flakes (optional)
- 12 ounces shiritaki noodles (two 7-ounce packages)
- 1 tablespoon avocado oil (or olive oil)
- 1 medium green onion, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- In a glass measuring cup, combine the peanut butter, toasted sesame oil, tamari, rice vinegar, garlic, ginger, and red pepper flakes. Whisk until well combined and smooth.
- Drain the noodles in a sieve and rinse well.
- Heat the avocado oil in a medium skillet over medium heat. Once hot, add the noodles and sauté 3 minutes.
- Add the sauce to the pan and stir to combine well and coat the noodles. Remove from heat and garnish with green onion and sesame seeds.
Cheryl M says
YUMMY!! The shiritaki noodles really shine in this one. Super flavorful and so easy to make! I made it exactly per the recipe and will make again this week – only wish I had chopsticks to complete the experience. Thank you for this gem!!
Lindy says
Everything you create is a masterpiece. Thank you, for all your hard work and constant vigilance to keep us healthy and loving the keto lifestyle.
I made this and added some ground beef to the mix – wow the flavour was awesome! Will definitely make this again!
Carolyn says
Sounds like a great meal!
Cinn says
This was the first recipe I have used with the shiitake noodles and it is absolutely divine. Thank you so very much for your recipe.
I also want to thank you for giving me the Boost to go finally buy some shiitake noodles.
Carolyn says
So glad you liked them!
Lori says
In Canada we have a product called NuPasta and it is made with yam and oat fibre…no fishy smell and not nearly as chewy as shirataki. They come in all different styles, spaghetti, angel hair, fettucini and rice shaped. I will be trying this recipe very soon. Thank you for all your fab recipes Carolyn 🙂
Renee Jewett says
This looks amazing! Is there anything in your recipe books or on your site you’d recommend serving it with? (I didn’t see a suggestion in the text above. Sorry if I missed it.)
Carolyn says
Honestly, ANY grilled or cooked meat would be good.
Christin says
Thank you for this recipe, specifically how to cook these noodles. I have about 5 packs in my pantry but wasn’t impressed with them…until now! They turned out amazing! I made them with this recipe, the sauces are similar. Thanks again! https://tastykitchen.com/recipes/main-courses/spicy-chicken-peanut-noodles/
Maria says
Or, if you want a cheaper option, glass noodles made from mung bean sprouts are great! You can find them in the asian sections of the stores. I’ve even found them in a remote Mexican convenience store. You just soak them for 10 minutes or so, and they’re ready to go, no boiling necessary.
Lisa says
I found a genius way to remove the fishy smell of these fabulous noodles. I first rinse them well in a mesh strainer and then I soak them in a small dish
of water with a Tablespoon of vinegar added. Let it sit for 15 minutes, drain, wash off and prepare in the pan to dry out. I love all your recipes Carolyn!
SueG says
I love your recipes – can’t wait to try this one. i’m pretty sure this ‘ingredient’ is a typo: “6 ounces shiritaki noodles (two 7-ounce packages)”
Carolyn says
Should already be fixed now. It’s 12 ounces… but still two 7 ounce packages because you drain off the liquids.
Aimee says
I’m so glad you brought up shiritaki! Maybe you can offer some advice before I buy it again to try this recipe, which sounds and looks delicious. My struggle with shiritaki noodles is the crunch/pop aspect. Like after the rubbery texture you mention, as you chew there is a pop/crunch aspect of the texture…almost like when you eat shrimp. Have you noticed that? Is this because I haven’t cooked the noodle long or hot enough, you think? The whole food noodle sub I’ve liked best is very thinly sliced yellow onion and green cabbage sautéed until limp like noodles, but that’s pretty carby. I’d love to crack the shiritaki code. Thanks in advance! 🙂