Shirataki Noodle Bowl with Ginger (Printable Version)

Quick low-carb noodle bowl with crisp vegetables and fragrant ginger sauce, ready in 25 minutes.

# Components:

→ Noodles

01 - 14 oz shirataki noodles, drained and rinsed

→ Vegetables

02 - 1 cup bok choy, sliced
03 - 1/2 red bell pepper, thinly sliced
04 - 1/2 cup snow peas, trimmed
05 - 1 medium carrot, julienned
06 - 2 green onions, thinly sliced

→ Ginger Sauce

07 - 2 tablespoons tamari or gluten-free soy sauce
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon fresh ginger, finely grated
11 - 1 garlic clove, minced
12 - 1 teaspoon maple syrup
13 - 1/2 teaspoon chili flakes

→ Garnish

14 - 1 tablespoon toasted sesame seeds
15 - Fresh cilantro or basil leaves

# Preparation steps:

01 - Drain and rinse shirataki noodles under cold water. Boil for 2 minutes, then drain thoroughly and pat dry with paper towels to remove excess moisture.
02 - In a small mixing bowl, whisk together tamari, rice vinegar, sesame oil, grated ginger, minced garlic, maple syrup, and chili flakes until well combined.
03 - Heat a large non-stick skillet or wok over medium-high heat. Add carrot, bell pepper, and snow peas. Stir-fry for 2 to 3 minutes until vegetables are just tender-crisp.
04 - Add bok choy and green onions to the skillet. Stir-fry for an additional 1 to 2 minutes, maintaining crisp texture.
05 - Add drained shirataki noodles to the pan and pour ginger sauce over the mixture. Toss everything together and cook for 2 to 3 minutes until noodles are heated through and vegetables remain crisp-tender.
06 - Divide the noodle bowl between serving bowls. Top with toasted sesame seeds and fresh cilantro or basil leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under half an hour, even on your busiest weeknights.
  • The ginger sauce is bright and fragrant, coating every noodle and vegetable with warmth.
  • It's endlessly adaptable, so you can use whatever vegetables are sitting in your crisper drawer.
02 -
  • Don't skip the boiling step for the shirataki noodles, it makes a huge difference in texture and removes the strange smell they sometimes have.
  • Pat the noodles completely dry after boiling, excess water will dilute your sauce and make the dish watery.
  • Keep the heat high when stir-frying so the vegetables stay crisp and don't release too much moisture.
03 -
  • Use a microplane to grate the ginger, it breaks down into tiny threads that blend seamlessly into the sauce.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, the aroma and flavor intensify beautifully.
  • If you're meal prepping, keep the sauce separate and toss everything together just before serving so the vegetables stay crisp.
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