Shirataki Noodle Bowl (Printable)

Vibrant low-carb bowl with shirataki noodles, crisp vegetables, and aromatic ginger sauce. Ready in 25 minutes.

# Ingredient List:

→ 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

# Steps:

01 - Drain shirataki noodles and rinse under cold running water. Bring a pot of water to boil, add noodles, and cook 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 reach tender-crisp texture.
04 - Add bok choy and green onions to the skillet. Continue stir-frying for 1 to 2 minutes, stirring constantly.
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 the noodle bowl between serving bowls. Top with toasted sesame seeds and fresh cilantro or basil leaves if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under half an hour, even on your most distracted evenings.
  • The ginger sauce is so good you will want to keep extra in a jar for everything else.
  • You can swap in any vegetables you have without overthinking it.
  • It feels indulgent but keeps you energized instead of weighed down.
02 -
  • If you skip drying the shirataki noodles, they will water down your sauce and taste rubbery instead of silky.
  • Grate the ginger on a microplane so it melts into the sauce, big chunks are too sharp and unpleasant.
  • Do not overcook the vegetables or they lose their snap and turn dull and limp.
  • Taste the sauce before adding it to the pan, you might want more maple syrup or chili depending on your mood.
03 -
  • Toast your sesame seeds in a dry pan for a minute until they smell nutty, it makes a huge difference.
  • If your skillet is not hot enough, the vegetables will steam instead of stir-fry and lose their texture.
  • Double the ginger sauce and keep extra in a jar, it is incredible on grilled vegetables, rice bowls, and even as a salad dressing.
  • Use a wok if you have one, the high sides make tossing everything together so much easier.
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