Shirataki Noodle Bowl (Printable)

A quick, healthy bowl featuring low-carb noodles with fresh Asian vegetables and aromatic ginger seasoning.

# What You'll 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

# Directions:

01 - Drain shirataki noodles thoroughly, rinse under cold water, and boil for 2 minutes. Drain completely and pat dry with paper towels to remove excess moisture.
02 - In a small mixing bowl, whisk together tamari, rice vinegar, sesame oil, ginger, 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. Stir-fry for an additional 1 to 2 minutes until wilted and fragrant.
05 - Add prepared shirataki noodles to the pan and pour ginger sauce over the mixture. Toss thoroughly until noodles are heated through and vegetables remain crisp-tender, approximately 2 to 3 minutes.
06 - Divide noodle mixture evenly between serving bowls. Top with toasted sesame seeds and fresh herbs as desired before serving.

# Expert Tips:

01 -
  • It's genuinely quick—you can have dinner on the table faster than most takeout apps deliver.
  • The ginger sauce is where the magic happens, tasting complex and restaurant-quality without any fussy techniques.
  • Shirataki noodles stop being that weird thing in your pantry and become the star of the show.
  • Everything tastes fresh and crisp, never mushy or sad, because the timing is forgiving.
02 -
  • Do not skip the rinsing and drying of shirataki noodles—I learned this the hard way when my first bowl turned into a swimming pool of excess water.
  • The sauce really does need to be tasted before it goes in the pan, because ginger strength varies wildly between brands and your personal spice tolerance matters.
  • Medium-high heat is crucial; too low and your vegetables steam instead of stir-fry, losing their crispness in the process.
03 -
  • Toast your own sesame seeds in a dry skillet for 2 minutes before serving—the flavor depth is remarkable and worth the extra step.
  • If you're cooking for someone skeptical about shirataki noodles, let the vegetables and sauce do the talking and don't make it a thing.
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