Shirataki Noodle Bowl (Print Version)

Crisp vegetables and aromatic ginger sauce pair with light shirataki noodles for a satisfying low-carb Asian-inspired bowl.

# 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, optional
13 - 1/2 teaspoon chili flakes, optional

→ Garnish

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

# Directions:

01 - Drain and rinse shirataki noodles under cold water. Bring water to a boil in a pot, add noodles, and simmer for 2 minutes. 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 fully 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 achieve tender-crisp texture.
04 - Add bok choy and green onions to the skillet. Continue stir-frying for 1 to 2 minutes, maintaining crisp texture.
05 - Add drained shirataki noodles to the pan and pour ginger sauce over the mixture. Toss all ingredients together and cook for 2 to 3 minutes until noodles are heated through and vegetables remain crisp-tender.
06 - Divide noodle mixture between serving bowls. Top with toasted sesame seeds and fresh cilantro or basil if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes just as vibrant.
  • You can pile on as many vegetables as you want without any guilt.
  • The ginger sauce clings to every noodle and makes even the simplest greens taste exciting.
  • It's endlessly adaptable—swap in whatever's wilting in your crisper and it still works.
02 -
  • Don't skip the boiling step for the shirataki noodles—it transforms their texture and gets rid of any funky smell.
  • Pat the noodles really dry after boiling so they can crisp slightly in the pan instead of steaming.
  • Add the bok choy and green onions last to keep them from turning limp and drab.
  • If your sauce tastes too sharp, a tiny bit more maple syrup or a squeeze of lime will smooth it out.
03 -
  • Use a microplane to grate the ginger—it breaks down into tiny threads that melt into the sauce without leaving fibrous bits.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling—it deepens their flavor and makes them smell incredible.
  • If you're meal prepping, store the sauce separately and toss everything together just before eating to keep the vegetables crisp.
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