Wafu Shirataki Pasta with Pancetta and Mushrooms

Wafu Shirataki Pasta with Pancetta and Mushrooms

Shirataki is a perfect alternative of pasta as it consists only 7kcal in 100g! Healthy, tasty, low calories!

  • 30 mins
  • Easy
  • Mains
  • 2 Servings


Serves 2

  • 3 packs shirataki noodles or konjac noodles
  • 80g shiitake mushrooms
  • 80g oyster mushrooms (shimeji, enoki, porcini etc.)
  • slice bacon or 60g pancetta, diced
  • 2 spring onions
  • cloves garlic
  • 2 tbsp sake
  • 2 tbsp Japanese traditional dark soy sauce
  • Black pepper
  • Olive oil (to stir-fry)
  • Grated parmesan cheese
  • Nori seaweed, cut into thin strips


  1. Rinse the shirataki noodles in clean water a few times and cut them up into more easily served lengths.
  2. Boil the shirataki for 3 minutes in a salted water in a saucepan, then drain well.
  3. Remove the stems of the mushrooms and slice finely. Cut the bacon into thin strips. Chop the garlic. Thinly slice the spring onion diagonally.
  4. Heat the oil in a frying pan and stir-fry the the pancetta. When the pancetta becomes crispy, add the mushrooms and garlic then stir-fry until cooked. Season with pepper.
  5. Put the shirataki into the pan and mix with the ingredients, then add the sake, soy sauce and stir-fry lightly to season.
  6. Garnish with spring onion, nori seaweed and parmesan cheese when serving.


Shirataki come packaged in liquid and are ready to be used straight away, but it is recommended to rinse them in clean water to remove the slightly “interesting” smell that accompanies the liquid.

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