Easy Vietnamese Shirataki Noodle Salad
This Vietnamese-inspired Shirataki Noodle Salad recipe with crispy shallots is easy, refreshing, and oh-so-yummy! It tastes just like your favorite Vietnamese rice noodle salad but low carb DELICIOUS! Toss the low-carb miracle noodles (konjac noodles) in a sweet and tangy keto Vietnamese dipping sauce (nuoc cham), it’s a guaranteed winner for hot summer!
If you love shirataki noodles, also check out my Shirataki noodles with Asian “Peanut” Sauce, Spicy shirataki Dan Dan Noodles, Shirataki noodle chicken lo mein, and Asian Shirataki Chicken Noodle Soup!
Vietnamese Noodle Salad with Shirataki Noodles and Crispy Shallots!
This is my must-order dish in Vietnamese restaurants everytime I eat out! Other than how delicious it is (and that Nuoc Cham dipping sauce is truly exceptional), here’s why it’s my go-to summer meal!:
- It’s low carb with shirataki noodles (p.s. Some called them konjac noodles or miracle noodles).
- Easy and quick to make
- Healthy, gluten-free
- Versatile – I keep it meat-free and with crispy shallots but you can add any toppings if you want.
Ingredients for Shirataki Noodle Salad Recipe with Vietnamese Dipping Sauce
- For the noodle bowl – Shallots, scallions, shirataki noodles, carrots, cabbage, baby greens, mint, cilantro,
- For the noodle sauce – lime, fish sauce, honey or keto honey (product link in recipe card), rice vinegar, garlic, and Thai chili, red serrano chili, or fresno chilli.
How To Make It
- Thin slice the shallots and shallow fry them to golden brown
- Rinse the konjac noodles and and set them aside to drain well
- Make the Vietnamese dipping sauce
- Assemble! Noodles – veggies – crispy shallots – sauce …Toss & EAT!
Common questions for shirataki noodles
What are shirataki noodles
Shirataki or Konjac noodles are made from 97% water and 3% fiber from the konjac plant (a water-soluble dietary fiber). It is a common staple food in Asia, especially in Japanese cuisine. It’s a low calorie food. In Asian markets, you can find them in various forms and shapes. They are flavorless and are a “texture” food with a springy and bouncy texture. Many Asian people use it in hot pot, noodle soup, and noodle saute, or serve it cold in summer.
The noodles are sealed in a water packet for freshness. Many people found them to have a funny smile when you first opened the packet. This is because the calcium hydroxide – a food grade lime water – is used to keep the noodles fresh.
Once you rinse them in cold water, the flavor should dissipate.
Shirataki Noodle Ingredients
In general: purified water, konjac flour, and calcium hydroxide (food grade lime water to keep the noodles fresh).
I use Well and Lean konjac noodles (product link in recipe card) and the noodles are blended with oat fiber for better texture and color so that the noodles are white as opposed to transparent.
Shirataki Noodle Calorie
Per 100 gram
- Calories 5
- Sodium 12mg
- Total carbohydrate 2 gram
- Dietary fiber 2 gram
- Total fat, sugars, and protein are 0 gram
This makes the net carb count 0 gram
How to cook shirataki noodles
To Prepare – open the packet, rinse the noodles with a colander under tap water for 1-2 minutes to rinse off the smile. Drain the noodles well.
To Cook –
- For stir-fry dishes – saute the noodles without oil to further remove the liquid so that any sauce added to the noodles won’t get diluted.
- For hot soup dishes – add the noodles directly to the soup broth. No need to saute.
- For cold noodles – I like to serve the noodles without sauteing, like my Shirataki noodles in “peanut” sauce.
How to make ahead
For this recipe, the vegetables and the sauce can be made ahead. I recommend preparing the noodles right before serving as konjac noodles don’t do well once refrigerated.
Pairing and topping suggestions
- Vietnamese air fried chicken wings
- Thai chicken satay
- Beef kabobs with broccoli
- Chicken yakitori
- Vietnamese garlic shrimp
- Vietnamese lemongrass pork
- Vietnamese pizza
- Browse my Paleo Vietnamese food recipes
More shirataki recipes
- Shirataki Noodles “Peanut” Sauce
- Vietnamese lemongrass chicken shirataki noodle bowl
- Asian Chicken Shirataki Noodle Soup
- Sichuan Spicy Dan Dan Shirataki Noodles
- Chicken Lo Mein with Shirataki Noodles
- Thai Shirataki Fried Rice with Chicken
- Garlic Shirataki Fried Rice
- Omurice (Japanese fried rice omelette, using shirataki rice)
Vietnamese Shirataki Noodle Salad (keto, paleo)
- Start a saute pan with 2 tbsp cold oil and add the shallots. Saute over low heat until they are golden, about 12-15 minutes. Push the shallots around the pan periodically so they cook evenly. Transfer them to dry on a paper towel. The shallots will continue to brown and crisp.
- In the meantime, prepare the noodles, Vietnamese dipping sauce, vegetables, and herbs.
- Use the same pan and add 0.5 tbsp oil . Saute the scallions with 2 pinches of salt over medium heat until they are softened, about 10 seconds. Transfer the scallions and the oil to a small bowl.
- To assemble, divide the noodles, vegetables, and herbs into two serving bowls. Add the shallots. Drizzle the bowl with scallion oil and the dipping sauce. Toss well and eat!
- To Prepare shirataki noodles – open the packet, rinse the noodles with a colander under tap water for 1-2 minutes to rinse off the smile. Drain the noodles well.
- To make ahead – For this recipe, the vegetables and the sauce can be made ahead. I recommend preparing the noodles right before serving as konjac noodles don’t do well once refrigerated.
- The nutritional label is estimated using Keto honey.