Shirataki Noodle Bowl with Ginger (Printer-friendly)

Vibrant low-carb noodle bowl with crisp vegetables and fragrant 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

# How-To Steps:

01 - Drain and rinse the 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 bowl, whisk together tamari, rice vinegar, sesame oil, ginger, 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 2-3 minutes until just tender.
04 - Add bok choy and green onions to the skillet. Stir-fry for an additional 1-2 minutes.
05 - Add the drained shirataki noodles to the pan and pour the ginger sauce over the mixture. Toss everything together and cook for 2-3 minutes until noodles are heated through and vegetables reach crisp-tender texture.
06 - Divide the noodle bowl between serving bowls. Top with toasted sesame seeds and fresh cilantro or basil leaves if desired.

# Expert Suggestions:

01 -
  • You get that satisfying noodle-bowl experience without the heavy carb crash afterward.
  • The whole thing comes together faster than you'd think—perfect for nights when you're hungry but not interested in standing around.
  • It's genuinely adaptable, so your leftovers in the fridge suddenly become ingredients instead of waste.
02 -
  • Shirataki noodles need to be boiled and drained well, or they'll release water into your bowl and turn everything soggy—I learned this the hard way on my first attempt.
  • Don't prep your vegetables too far ahead; they'll start weeping and lose their crunch by the time you cook them.
03 -
  • Pat your shirataki noodles dry with a clean kitchen towel after boiling—the extra moisture is the enemy of a well-balanced bowl.
  • Make the ginger sauce first and let it sit while you prep vegetables; the flavors actually get friendlier as they meld, and you'll have one less thing to think about while the pan is hot.
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