Cold Wakame Shirataki Noodle Recipe with Cucumber, Ginger and Sesame

When you see shirataki noodles at the store, do you think “low-carb fad food?” While the Atkins and South Beach diets did make the most of these low-carb yam noodles, there’s no need to limit your use of them to low-carb versions of your favorite dishes. If you need proof, try out this delicious shirataki noodle recipe.

Shirataki noodles are Japanese noodles made from konjac yam, a naturally fiber-rich vegetable without many calories or carbohydrates. Not only are the noodles low in carbs, but they have a fantastically chewy texture that’s distinct from wheat-based pastas. They’re also really great for picking up flavors, which is why they’re so tasty in a cold, Japanese-inspired shirataki noodle recipe with wakame.

Wakame is yet another intriguing ingredient that you may not have used in your kitchen yet, though you’ve likely seen it floating around in your miso soup. It’s a nutrient-rich seaweed that adds quite a bit of iodine flavor to the salad and balances out the acidic flavors of the rice vinegar. While this salad is delicious right after being made, it’s also fantastic if you let the noodles marinate in the dressing a bit before serving — up to a day.

Cold Wakame Shirataki Noodles

1 serving


1 package shirataki noodles
3 grams dried, ready-to-use wakame
1 Tbsp. rice vinegar
1 tsp. mirin
1 tsp. soy sauce
1 Japanese cucumber
1 tsp. fresh ginger root
2 tsp. sesame seeds
chili oil (optional)


Prepare the shirataki noodles according to package directions. Usually this mean submerging them in boiling water for about 2 minutes.

Prepare the wakame according to package directions. For most ready-to-use wakame, this means soaking it in cold water for about 5 minutes.

Rinse the shirataki noodles under cool water until they are chilled. Season with rice vinegar, mirin and soy sauce. Allow to marinate while preparing the rest of the ingredients.

Cut the cucumber into julienne; you may peel them if you like, but for organic cucumbers this is not necessary, and the skin adds a bit of texture and color to the dish. Toss the seaweed and cucumbers together and place at the bottom of the bowl. Top with the noodles.

Peel the ginger and slice very finely on a mandoline. Sprinkle the ginger and sesame seeds over the noodles.

For the chili oil, you can either use store-bought or make your own by infusing a neutral oil with your favorite hot chili flakes or sichuan peppercorns.

Related on Organic Authority

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10 Delicious and Healthy Uses for Seaweed

Noodle image via Shutterstock: jreika

Emily Monaco is a food and culture writer based in Paris. Her work has been featured in the Wall... More about Emily Monaco