Last Updated on June 3, 2023
This recipe is very quick and easy to put together. Vegan Butter Shoyu Shirataki Noodles is cooked with one of my favorite Japanese flavor combos, butter (vegan) + shoyu (soy sauce) and shirataki noodles make this dish healthier with less calories. For GF option, use tamari instead of soy sauce.
Butter Shoyu Flavor
Believe it or not, this flavor combination is more common in Japanese everyday cooking than you’d imagine. Whether it’s vegan butter or dairy one, butter isn’t a Japanese ingredient, per se. However, whoever invented this flavor combination deserves a special prize because it’s just so good!
They’re all delicious and a great side dish to eat a bowl of rice with. It’s rich from the “butter” flavor combined with cooked soy sauce which gives a slightly smoky umami-rich savory taste.
In this recipe, I didn’t use garlic but an addition of garlic or garlic powder gives another layer of deliciousness that you may want to try.
Every dish I make with this particular combo of butter + soy sauce, that’s pretty much all you need to flavor the dish. The end result is much more than what you may expect. It’s so easy and simple yet super satisfying and addicting!
Shirataki is a noodle form of konjac (konnyaku in Japanese.) It’s very low in calories and higher in fiber. Shirataki is made from a type of yam called “konnyaku yam.” It can be a great & healthier alternative to regular noodles.
It’s pretty easy to find it at any grocery stores near you. If not, you can easily find one online. They’re also available in many shapes; spaghetti, fettucine, angel hair, and rice etc. The color is typically either white, gray, or sometimes you can find some in different colors.
The particular one that I used here is actually orange because it’s made with carrot. Despite of the appearance, it doesn’t taste like carrot. I think different color options may give you different inspirations to play with in terms of the flavor and/or presentation.
This warm orange color shirataki matches well with the flavor of butter + soy sauce!
How to Serve
I recommend having Butter Shoyu Shirataki with a white rice. Personally, I consider shirataki noodles as a side dish ingredient rather than a main dish. I think majority of Japanese people would agree with me on this. LOL.
Best served warm or at room temperature.
How to Store
Store any leftovers in the fridge for 1-2 days although it’s best to consume immediately.
- Healthy Vegan Shirataki Salad With Sesame Ginger Ponzu Sauce
- Unique Vegan Shoyu Butter Radish
- My favorite Vegan Shoyu Butter Spinach
- Shirataki: You can use your favorite shirataki noodles to make this recipe. You used shirataki from Umami Insider.
- Vegan butter: I recommend using unsalted butter to control the saltiness.
- Soy sauce or tamari: Both work for this recipe and the results are equally delicious! Use tamari for GF option.
- White pepper: I recommend white pepper instead of black pepper. There is something about the aroma of white pepper goes very well Asian dishes.
- Toasted sesame seeds: Check out my toasted sesame seeds recipe to make the best tasting sesame seeds ever! It’s easy to make and stores well in the fridge.
- Shirataki noodles may have an odd smell (fishy smell) when you open the bag. However, it’s completely normal and you can get rid of it by cooking in boiling water for a minute!
- You can add minced garlic or garlic powder for more bold flavor.
- Using 1 bag of shirataki (drained weight 6.2 oz / 177 g) will make 1 serving of a medium-small side dish or 2 servings of extra small.
Vegan Butter Shoyu Shirataki Noodles
- 7 oz shirataki noodles of your choice drained weight: 6.2 oz / 177 g *
- 1 tbsp unsalted vegan butter *
- 1 tbsp soy sauce or tamari *
- A dash of white pepper or black pepper
- Salt optional
- 1/2 scallion finely chopped
- 1/2 tsp toasted sesame seeds
- Prepare boiling water in a pot.
- In the meantime, prepare the shirataki noodles. Place the drained shirataki in a colander. Rinse under running water. Transfer the shirataki to the boiling water and cook for a minute. Use the same colander to drain. Rinse under running water until cooled down. Drain well and set aside.
- Heat up a frying pan at medium high heat. Add vegan butter and let it melt until slightly browned.
- Add drained shirataki noodles, soy sauce (or tamari), and a dash of white pepper. Stir for a minute or so until the noodles are re-heated. Adjust the seasoning with salt (if needed.)
- Serve immediately with scallion and toasted sesame seeds on top.
- Shirataki noodles have an odd smell (fishy smell) when you open the bag. Don’t worry, it’s completely normal and you can get rid of it by cooking in boiling water for a minute!
- For gluten-free option, use tamari.
- If you like bolder flavor, add minced garlic in step 3.
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