Ingredients:

  • 2 (8 oz) packets Shirataki/Konjac Noodles (450 g total)
  • Water (for boiling)
  • 1/2 tsp Salt (for boil)
  • 4 Tbsp Unsalted Butter, cut into four pieces
  • 2 Tbsp Extra Virgin Olive Oil
  • 6 large cloves Fresh Garlic, finely minced
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1/4 cup Vegetable or Chicken Stock
  • 1/2 cup, packed Freshly Grated Parmesan Cheese (plus extra for serving)
  • Sea Salt and Black Pepper (To taste)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Rinse Thoroughly: Drain the shirataki noodles from their packaging liquid. Place them in a sieve and rinse under cold running water for 2-3 minutes to remove any residual odour.
  2. Par-Boil: Bring a saucepan of water to a rolling boil with a pinch of salt. Add the rinsed noodles and boil rapidly for 3 minutes. Drain immediately.
  3. Dry-Fry (Texture Activation): Transfer the drained noodles immediately to a large, dry frying pan (no oil yet). Cook over medium-high heat, tossing frequently for 5–7 minutes, until the surface appears dry and slightly rubbery. This crucial step evaporates excess water. Remove noodles from the pan and set aside.
  4. Sauté Aromatics: Reduce the heat to medium. Add the olive oil and 2 tablespoons of the butter to the frying pan. Once the butter is melted and foaming slightly, add the minced garlic and red pepper flakes (if using).
  5. Cook Gently: Cook the garlic for 60–90 seconds, stirring constantly. Ensure the garlic does not brown or burn, as it will become bitter.
  6. Deglaze and Emulsify: Pour the 1/4 cup of stock into the pan, scraping up any browned bits from the bottom. Let this reduce by half (about 1 minute).
  7. Add Fat and Noodles: Remove the pan from the heat. Add the remaining 2 tablespoons of cold butter and the dry-fried shirataki noodles. Toss continuously until the butter is fully melted and incorporated into the sauce.
  8. Incorporate Cheese: Stir in the freshly grated Parmesan cheese until it melts into a velvety coating. If the sauce looks too thick, add a tiny splash more stock until it reaches a creamy consistency.
  9. Season and Garnish: Taste and adjust seasoning generously with salt and black pepper. Stir in most of the chopped fresh parsley.
  10. Serve Hot: Transfer immediately to bowls and finish with a final grating of Parmesan and a sprinkle of fresh parsley.