Shirataki Noodle Bowl with Ginger (Printable Version)

Vibrant low-carb bowl with shirataki noodles, crisp vegetables, and fragrant ginger sauce.

# What You Need:

→ 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 and rinse the shirataki noodles under cold water. Bring a pot of water to boil and cook noodles 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 well combined. Set aside.
03 - Heat a large non-stick skillet or wok over medium-high heat. Add carrot, bell pepper, and snow peas. Stir-fry for 2-3 minutes until vegetables begin to soften but retain crispness.
04 - Add bok choy and green onions to the skillet. Continue stir-frying for 1-2 minutes until vegetables are slightly wilted.
05 - Add the prepared shirataki noodles to the pan and pour the ginger sauce over all ingredients. Toss thoroughly to coat noodles and vegetables evenly. Cook for 2-3 minutes until noodles are heated through and vegetables reach a crisp-tender consistency.
06 - Divide the noodle mixture between serving bowls. Top with toasted sesame seeds and fresh cilantro or basil leaves if desired.

# Expert Advice:

01 -
  • It comes together in under 25 minutes, which means dinner happens faster than takeout arrives.
  • The ginger sauce is so aromatic it makes your kitchen smell like a restaurant, even though you're just cooking at home.
  • You can eat an enormous, colorful bowl of vegetables without feeling guilty about carbs or calories.
02 -
  • Do not skip the drying step after boiling the shirataki noodles—wet noodles dilute the sauce and turn it watery and disappointing.
  • The vegetables must be cut thinly enough to actually soften in the time you're cooking them, or you'll end up with a half-raw bowl.
03 -
  • Keep your heat high and your movements quick—this dish doesn't benefit from slow, gentle cooking the way some meals do.
  • The ginger sauce is forgiving enough to multiply by four and keep on hand; it's perfect for grain bowls, raw vegetable platters, or even drizzled over simple grilled chicken.
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