A simple and quick 15 minute shirataki noodle recipe with a black garlic sauce, that’s packed with sweet garlicky smoky flavours with oodles of health benefits in there somewhere. But honestly, it’s all about the taste isn’t it? 🙂

It’s always a fun time whenever we visit my mom and dad in Toronto. I always come home with new goodies and ingredients to play with since they themselves also love to eat and try new things.


It’s almost guaranteed that whenever I come home, I come home with a big haul of food that can feed me for weeks. Must be a parental thing to make sure their kids are well fed. I’m not complaining, food is always welcomed and it’s our parents way to show they care.


Black Garlic Shirataki Noodles with King Oyster Mushrooms


During my most recent visit, my mom packed me some pretty neat stuff which I’m excited to share with you: Black garlic and Shirataki noodles.


Note: I am planning on changing up and rearranging the site soon with a ‘pantry’ section. I love showcasing all the cool neat stuff I have come across! Some of them common – some of them not so common, but what might seem common to me might not be common to you so I thought it might  be a fun way for me to write about it to show you so we can learn about new ingredients 🙂


Black Garlic Shirataki Noodles with King Oyster Mushrooms


I put together a very simple recipe to showcase the sweet umami flavours from the black garlic along with the neat texture of the shirataki noodles. You will see it’s not very intimidating and a lot of these ingredients can be very versatile as well.




Most of these ingredients can be found at your local Asian supermarket. However, the black garlic might take a bit more hunting. If you cannot find it, it’s probably easiest to nab it online.


**Disclaimer: there are affiliate links provided to make it easier to find the products I use. I would never suggest anything that I myself would not use or don’t highly recommend.


Black Garlic Shirataki Noodles with King Oyster Mushrooms


I used King Oyster Mushrooms in this recipe because it has a meatier flesh and a mild flavour, but you can substitute any type of mushrooms with it. You can even add a meat or veg protein and this recipe will work out just as good.


Dashi Powder is a powdered form stock base for dashi stock. It is most commonly used to make dashi stock for miso soups in a pinch but it can also be used in smaller quantities to enhance a dish by adding smoky, savory flavours to your meals. Since it is in granule form, you will need to add it to a liquid to break it down before using. You can omit this for this recipe, but you will lose the smoky flavours from the dish.


Black Garlic Shirataki Noodles with King Oyster Mushrooms


You won’t believe this but Shirataki Noodles are actually made from yams! Yeah, yams! They have become quite popular recently since they are great for anyone on special gluten-free or vegans diets and they are low in calories and carbs since it is made up of an indigestible dietary fibre which you essentially don’t digest! They have an interesting bouncy, crunchy texture that is fun to eat. They are usually located in the refrigerated  section of the supermarket in little packages suspended in water.


They come tied up in cute little knots, which you can untie to get the long stringy noodles, or leave as-is to have them as little bundled noodles. I personally prefer them tied up because you get a lot more texture and crunch from them that way and the little bundles are great and absorbing all the sauces.


Note: If you are not use to it, the water may smell a bit fishy. Rinse out the noodles in cold water, and you’re good to go. No more fishy smell 🙂


Black Garlic Shirataki Noodles with King Oyster Mushrooms


Black garlic. It looks wierd, almost makes you wonder if they are rotted or molded right? Black garlic is essentially made by fermenting regular garlic in a low heat and humid environment for a long period of time. You can actually make this yourself in a slow cooker or rice cooker but be prepared to keep the cooker on for a week. It takes at least 200 hours to produce these nuggets.


If you have never had black garlic before, the best way I can describe this is sweet! The garlicy spicy kick is almost non-existent and is replaced with a very sweet caramelized mild garlic flavour. Lots of umami-ness, and it has a great soft and sticky texture.


Black Garlic Shirataki Noodles with King Oyster Mushrooms


Black garlic is a very versatile ingredient and can be used in anything and everything: sauces, spreads, dressings, as a garlic replacement etc. Apparently it has loads of health benefits as well, such as cancer protections, controlling cholesterol, protection from infections and very high in antioxidants. We just like it for the flavour, the health benefits are a bonus!


Black Garlic Shirataki Noodles with King Oyster Mushrooms



This is a very simple recipe that can be thrown together in 10 minutes, and packs a lot of flavour.

4 steps. I promise 🙂

  1. Chop or slice up your mushrooms and black garlic and put aside
  2. Rinse out the Shirataki noodles and drain and put aside
  3. In a small bowl, combine the: light soy sauce, dashi stock, water and sugar and put aside
  4. Heat up frying pan and toss them in the same order of prep!  1-2-3!

Black Garlic Shirataki Noodles with King Oyster Mushrooms


We would love to see what you guys do with black garlic and shirataki noodles! Hashtag us at #pupswithchopsticks to show us! 🙂



Black Garlic Shirataki Noodles with King Oyster Mushrooms




Black Garlic Shirataki Noodles with King Oyster Mushrooms
5 from 4 votes
Black Garlic Shirataki Noodles with King Oyster Mushrooms
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

A simple and quick 15 minute shirataki noodle recipe with a black garlic sauce, that's packed with sweet garlicky smoky flavours

Course: Main Course, Side Dish
Cuisine: asian
Servings: 3
Author: Pups with Chopsticks
  • 1 package shirataki noodles (250g)
  • 3-4 king oyster mushrooms (sliced)
  • 6-8 cloves black garlic
  • 1 1/2 tbsp light soy sauce
  • 1 tsp dashi powder
  • 2 tsp water
  • 1/4 tsp sugar
  1. Slice or chop the king oyster mushrooms and black garlic and put aside

  2. Remove shirataki noodles from package and rinse thoroughly with cold running water

  3. Combine all the ingredients under the 'Sauce' into 1 bowl and put aside

Putting it Together
  1. Heat up frying pan to medium heat with a bit of oil or butter

  2. When the frying pan is up to temperature, add in the mushrooms and saute for 3-5 minutes

  3. Turn down the heat to medium-low before we add in the garlic.

  4. Add in the black garlic once the mushroom is soft and cook for 2 minutes. The black garlic is very soft, so you can mash it up into the mushrooms to make it a paste for a more evenly distributed flavour.

  5. Add in the sauce and the noodles and fry it for another 3-5 minutes.

  6. Voila! Enjoy! 🙂




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22 thoughts on “Black Garlic Shirataki Noodles with King Oyster Mushrooms”

  1. They use black garlic at my local ramen joint. I’ve been meaning to figure out what it actually is and where to get it so finding this post was super helpful. Does it just come in bulbs like in your picture or is it packaged somehow. Never heard of shirataki noodles either. Really informative post and wonderful sounding recipe!

    1. Thank you for your kind words. I am so happy to hear that you found it informative! 🙂 It’s always nice to know when I can be helpful!
      Black garlic, from what I have seen are most commonly found in bulbs, but I have seen companies sell them in cloves as well. Hope that helps! 🙂

  2. I’m always learning about new ingredients when I come to your site! Shirataki noodles are definitely something that I need to pick up and try! I love how few ingredients you used, but the flavours are all complex, distinct, and go so well together! I can’t wait to see your “pantry” section of your website when you have it up! 🙂

    1. Yay thanks Marie for your kind words! 🙂 I usually like to go the simple route when it comes to cooking. It’s only when taste is compromised, that I will go the more complex route but even then I try to figure out a way to keep things simpler without sacrificing taste and quality. Hopefully the ‘Ingredient’s and Stuff’ will come soon. Need to figure out how to actually do it! hah 🙂

  3. i’ve had black garlic in ramen before, but never actually cooked with it! and i’ve seen shirataki noodles in the grocery store as i navigate around tofu and fish cakes, but never bought it. this sounds like a delicious way to play around with both of these things!

    1. Shirataki noodles are so versatile, you can slap together a meal with it usually in less than 15 minutes! The bundles just absorb all the flavours!

  4. I always learn something new when I visit your site! Those noodles look so wonderful; love the way you kept them in a bundle. And black garlic. Will have to pick them up at my next visit to the Asian grocery store here in Salt Lake City!

    1. I’m so happy to hear Neena! 😀 It’s always nice to know that my posts can be useful. Let me know how you like the noodles! I find that keeping them bundled is such a fun way to eat them and because they are bundled up, they absorb so much more flavours!

  5. How unique – I love the look of those little shiritaki noodle bundles. I’ve grown to really love mushrooms, too, so this sounds totally yummy. I’ll have to run to the Asian market by me and gather up some of these ingredients. Thanks for sharing recipes with such interesting components – I love learning about them!!

    1. I love mushrooms too! :O I’m so glad I can demystify some of the more uncommon ingredients and make cooking fun and yummy!

  6. Joyce, I can totally relate. My parents give me a ton of food every time I visit too. Enough to fill my fridge for weeks. It definitely shows they care. Plus, it’s nice to get free anything. Love that you were able to turn the food they gave you into an awesome recipe for us! Your parents must have pretty sophisticated taste to have black garlic lying around! Between the black garlic and the mushrooms, this dish looks SO flavorful. I’ll definitely be trying it soon! Thank you (and your parents!) PS excited for the new pantry section of your site!

    1. haha yes, it’s the same for me here too. A lot of the time I have to play tetris with the food in my fridge to squish every last thing in. My parent’s are enjoying finding new ingredients lately so it’s fun to see what they come up with whenever I visit. I guess that’s where I get my foodieness from!

  7. I LOVE learning about new foods, and well you pretty much slammed me with this one! Garlic is one of my favs, I think it should be in every single recipe, and this black garlic sounds so different and interesting. Can’t wait to search for the shirataki noodles, they look so fun! And food should always be fun, right?! BTW, your parents sound super cool, I’d go visit them very often if I were you 😉

    1. Haha My parents would love you Erica. They always ask me why I don’t visit more often. 🙂 Something to do with me being a hermit, but you’re right I should visit them more often! and Yes! food should be fun and not daunting! It’s a bonus when our creation is delicious as well.

  8. Lovely pictures, it’s making me hungry just looking at the pictures! This recipe is so unique and intriguing, I too have never used some of these ingredients, and would love to experiment with them!

    1. Black garlic is a bit tougher to find, but you can pick them up online. I swear they go with everything. They just taste sweet! Like caramelized sweet with a mild garlic flavour. They can be made into sauces or dressings, put into stews or soups. Versatile! 🙂

  9. Hi Joyce;

    What do you think this dish would taste like without black garlic.
    If you mashed regular garlic with the other seasonings?
    Also add a little balsamic? Black garlic is really difficult to find
    other then going on-line.

    1. Hi twobacas,

      Without black garlic it would just lose the sweet flavour. You can substitute balsamic but reduce it a bit in a pot over low heat first to remove the sourness of the balsamic so that it becomes a thick syrup and it would be a very similiar taste to black garlic 🙂 Black garlic also doesn’t have a strong garlic flavour so you don’t need to increase the amount of garlic if you don’t plan to use it.

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