Looking for a low-carb alternative to your favorite noodles? This quick and easy Shirataki Noodle Salad recipe is packed with fresh ingredients and flavor, perfect for your weight loss journey.
As I’ve personally been on a health journey recently, here are some recipes that have helped me lose over 20 pounds: Stir-Fried Bok Choy, Spicy Minced Tofu Bowl, and Low-Carb Tuna Kimbap. Because a low-carb, high-protein diet works for me, I’m always on the lookout for recipes that fit that lifestyle and would pair well with a simple grilled or stir-fried meat.
Shirataki Noodles (also known as Konjac Noodles or Miracle Noodles) are one of the popular low-carb and low-calorie alternatives to noodles. These are very common in Japanese cuisine, usually used in hotpots or noodle soup, but they can also be served stir-fried or used in cold noodles.
It is made from 97% water and 3% fiber from the konjac plant, a type of yam. I saw these in Costco for only .99 cents for 2 packs, 400 grams each, so I thought, why not give it a try?? This Shirataki Noodle Salad is very easy to make! I used 7 ingredients and a simple seasoning, but it turned out so good, it paired really well it some steak!
Ingredients
- Konjac Noodles – These noodles are very similar to Japchae, but thicker and chewier. They are usually packaged, soaked in alkaline water to keep them fresh. When you open it, it smells a bit fishy, and I was honestly surprised. But once you boil and wash the noodles, the smell will go away. They are flavorless, but it’s a great vessel for any sauce that you cook it with. I’ve read up that you need to consume this in moderation, as it is very slow to digest.
- Carrots and Cucumber – These add freshness and crunch to the salad.
- Imitation Crab – Korean or Japanese imitation crab is usually savory enough to add flavor to the salad. This is one of the keys that made it so good!
- Japanese Mayo – This is the only dressing I used. I find Japanese mayo, seasoned with salt and pepper, to be umami-filled enough and complements the salad well, but I think roasted sesame or creamy wasabi dressing may work too. Try them out according to your preference.
- Salt and Pepper – Season the salad to taste.
- Roasted Peanuts and Sesame Seeds – Crush these to extract more flavor and texture, then use them as a garnish. Use as much as preferred, but skip either if you’re allergic.
How to Make Konjac Noodle Salad?
Boil the Noodles
Open the package and drain the alkaline water. Boil the noodles for 2-3 minutes to remove any pungent odor. Drain and rinse them, then set aside to remove excess water.
Prepare the Ingredients
Remove the seeds of the cucumber, then julienne them along with the carrots. Add salt to the cucumber and leave for 5 minutes to draw out moisture. Afterwards, drain, squeeze out, and pat dry any excess water. Thaw and shred the imitation crab.
Make the Konjac Salad
Roughly cut the noodles so it’s easier to mix. Then, in a bowl, combine noodles, cucumber, carrots, and imitation crab. Add mayo and season with salt and pepper. Mix it well using a gloved hand to mix it thoroughly.
Garnish the Salad
Crush peanuts and sesame seeds, then sprinkle all over the salad to garnish. Mix thoroughly and enjoy!
Recipe Notes:
- If you don’t have konjac noodles, vermicelli noodles also work for this recipe. Or you can skip the noodles, and it will work out just as well since the cucumber-carrots-imitation crab combination is essentially Kani Salad! The added noodles simply make it more filling.
- You can prepare the vegetables and imitation crab in advance, but keep them in separate containers to keep them fresh, then combine right before serving. Prepare the noodles only when you’re about to consume as it does not do well in the fridge.
- Consume the salad immediately as the texture may change when kept in the fridge.
- This is a great side dish to any protein, so enjoy it with Spicy Korean BBQ Chicken, Pan-fried Samgyeopsal, or LA Galbi.
Other easy salad recipes you might like:
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Shirataki Noodle Salad
Equipment
- Strainer
- Big Bowl
Ingredients
- 400 grams Konjac Noodles
- 2 medium Cucumbers
- 1 medium Carrot
- 4 pcs Korean Crabsticks
- 1/4 cup Mayo
- Salt and Pepper To taste
- Roasted Peanuts Crushed
- Sesame Seeds Crushed
Instructions
- Open the packaged konjac noodles and drain out the alkaline water. Boil them for 2-3 minutes, then drain, rinse, and set aside to drain.
- Prepare the vegetables by removing the seeds of the cucumber, then julienne them along with the carrots.
- Add salt to the cucumber, mix, and leave for 5 minutes. Afterwards, drain, squeeze out, and pat dry.
- Thaw and shred the imitation crab.
- Roughly cut the noodles to make the strands shorter.
- In a bowl, combine konjac noodles, cucumber, carrots, and imitation crab.
- Add mayo, then season with salt and pepper to taste.
- Crush roasted peanuts and sesame seeds, then garnish the salad.
- Mix well, serve, and enjoy!
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