- 1 (7 oz) package Angel Hair Shirataki Noodles
- 1 tablespoon unsalted butter (a rich, European-style butter is best in this simple recipe)
- 2 tablespoons dry-grated Parmesan cheese (10 grams)
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- Bring a medium pot of water to a boil. Measure out your butter and Parmesan, and mix the salt, black pepper and garlic powder in a small bowl.
- Using scissors, open the shirataki noodles package. Pour its contents into a colander. Ignore the slightly fishy smell – it will rinse/cook out. Rinse the noodles under cold running water for a full minute.
- If the noodles are very long, use clean kitchen scissors to cut them in half.
- By now, your water should be boiling. Transfer the noodles to the boiling water, bring the water back to a boil and boil them for 3 minutes. While the noodles cook, heat a clean, dry medium-sized skillet over medium-high heat.
- Pour the cooked noodles back into the colander and drain well. Transfer the noodles to the hot skillet and dry-roast them (adding no oil to the skillet), stirring, for 1-2 minutes, until they are visibly dry and make a squeaking sound when moved in the skillet. This step will get rid of their rubbery texture and help them better absorb the sauce.
- Add the butter to the skillet. Thoroughly mix it into the shirataki, coating the noodles evenly. The noodles look much better now – they started out translucent-white and slimy; turned into a more opaque white after dry-roasted; and now, covered in butter, they are golden and smell really good!
- Add the salt, pepper and garlic powder, mixing them evenly into the noodles. Turn the heat off, and mix in the Parmesan. Serve immediately
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