Shirataki Noodle Bowl with Ginger (Print Version)

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

# What You'll Need:

→ Noodles

01 - 14.1 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 Make It:

01 - Drain and rinse shirataki noodles under cold water. Boil for 2 minutes in a pot of water, 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. Set aside.
03 - Heat a large non-stick skillet or wok over medium-high heat. Add carrot, bell pepper, and snow peas, stirring frequently for 2 to 3 minutes until just tender.
04 - Add bok choy and green onions to the skillet, continuing to stir-fry for 1 to 2 minutes more.
05 - Add drained shirataki noodles to the pan and pour ginger sauce over all ingredients. Toss thoroughly 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 leaves as desired.

# Additional Tips::

01 -
  • It comes together in under 30 minutes, which means weeknight dinners become something you actually look forward to.
  • The ginger sauce transforms those neutral shirataki noodles into something bright and deeply satisfying, with layers of sesame and warmth you won't expect.
  • You can throw in whatever vegetables are lingering in your crisper drawer and it only gets better, making it impossible to mess up.
02 -
  • The key to shirataki noodles not tasting like rubber is that quick boil and then not cooking them any further—they're done when the veggies are hot, not when they've been sitting in sauce for ages.
  • Don't skip the ginger sauce step by just splashing on soy sauce and calling it done, because that's the actual star of the show that transforms this from boring to genuinely delicious.
03 -
  • Pat those shirataki noodles completely dry with paper towels after boiling—excess moisture is what makes them watery and sad instead of silky and delicious.
  • If your sauce tastes a little sharp from the vinegar, don't add more syrup; instead whisk in a tiny splash of sesame oil to balance it, which sounds weird but absolutely works.
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