Shirataki Noodle Bowl Ginger (Print Version)

Low-carb shirataki noodles with crisp Asian vegetables and aromatic ginger sauce for a quick, healthy meal.

# 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, optional
13 - 1/2 teaspoon chili flakes, optional

→ Garnish

14 - 1 tablespoon toasted sesame seeds
15 - Fresh cilantro or basil leaves, optional

# How to Make It:

01 - Drain shirataki noodles, rinse thoroughly under cold water, and boil for 2 minutes. Drain completely and pat dry with paper towels to remove excess moisture.
02 - Whisk together tamari, rice vinegar, sesame oil, ginger, garlic, maple syrup, and chili flakes in a small bowl until well combined.
03 - Heat a large non-stick skillet or wok over medium-high heat. Add carrot, bell pepper, and snow peas, stir-frying for 2-3 minutes until just tender.
04 - Add bok choy and green onions to the pan, stir-frying for an additional 1-2 minutes.
05 - Add drained shirataki noodles to the pan, pour ginger sauce over all ingredients, and toss thoroughly. Cook for 2-3 minutes until noodles are heated through and vegetables reach crisp-tender consistency.
06 - Divide noodle mixture between serving bowls. Top with toasted sesame seeds and fresh herbs if desired.

# Additional Tips::

01 -
  • It comes together faster than most takeout, and your kitchen will smell incredible without any heavy oil smoke.
  • Those shirataki noodles have this slippery, satisfying texture that makes every bite feel nourishing rather than like you're being virtuous.
  • The ginger sauce is the kind of thing you'll start making for other dishes once you taste how perfectly balanced it is.
02 -
  • Those shirataki noodles need that boiling and drying step or they'll taste rubbery and smell like the ocean in a way that's not appetizing; I learned this the hard way on my first attempt.
  • The sauce is best made just before cooking, when the ginger is freshly grated and volatile; sitting in a bowl for too long dulls the brightness.
  • Don't crowd the pan when stir-frying vegetables; they need room to caramelize, not steam.
03 -
  • If shirataki noodles feel too weird for you at first, mix them half-and-half with regular wheat noodles or rice noodles until you adjust; they gradually become your favorite once your palate stops fighting them.
  • Toast your sesame seeds in a dry pan for about ninety seconds before using; the difference between raw and toasted is the difference between beige and golden.
Go Back