Hibachi restaurants may be one of my favorite restaurant destinations. The food is tasty and the chef entertaining. Perhaps it’s the butter, garlic and soy sauce that does it for me? However, hibachi and keto aren’t the most compatible combos, and my husband is not a big oriental food fan so it’s been a while since I got my hibachi fix.

Miracle noodles (or shirataki noodles) have come to my attention as a keto pasta alternative, so I started experimenting with them to see what they can do. They come in several different shapes, including fettuccine, spaghetti, angel hair and rice. There are other shapes but I haven’t found them locally (Whole Foods, HEB and Nature’s Grocer all had various noodle shapes). I started by adding a bit of butter to see about a nice butter noodle pasta dish. It was ok, but one thing led to another and the keto Hibachi noodle recipe hit it out of the park for me.

It is very important that shirataki noodles are prepared adequately before putting them with a sauce. The liquid they are packaged in has a particular odor that most find offensive (perhaps cats would like it). My favorite method for preparing the noodles is to put them in a strainer over a colander, turn the tap water up as hot as it will go, and using the sprayer, leave the faucet open to rinse them for a while. I use this time to gather the rest of the ingredients or participate in whatever other adventure is currently happening in the kitchen.


While the noodles are having a shower, I take a dry frying pan and heat it to medium-high. By the time the noodles are done rinsing, the frying pan should be nice and hot so the wet noodles sizzle right away. As they sizzle less, I push them around the pan with a wooden spoon to find other wet spots that need to dry off. Onces they are dry, it’s time to add the sauce! These noodles absorb the flavor of the sauce, and are tasteless otherwise.

Have you tried shirataki noodles? What do you think of them?


This tasty noodle dish is a great treat for low carb or ketogenic diets.

Course Main Course
Cuisine Japanese
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Jess


  • 1 package Shirataki noodles
  • 1 tbsp butter
  • 1 clove minced garlic
  • 1 tbsp soy sauce


  1. Rinse and dry pan fry noodles over medium high heat.

  2. Push noodles to one side of frying pan, add butter and melt.

  3. Add garlic to butter, stir gently until fragrant.

  4. Combine butter sauce with noodles; add soy sauce and stir to combine.

  5. Serve and enjoy!

Recipe Notes

Any noodle shape will work, my favorite for this recipe is angel hair.



Jess Fuller is the baker and blogger behind Llama in the Kitchen. She is an attorney with a passion for food, with a particular interest in cakes. She loves creating beautiful cakes that taste even better than they look, as well as food suitable for various health conditions and eating styles.

Leave a Reply

Your email address will not be published. Required fields are marked *