Shirataki Noodle Bowl with Ginger (Printable)

Light and satisfying noodle bowl with crisp vegetables and aromatic ginger sauce

# Components:

→ 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 tbsp tamari or gluten-free soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp toasted sesame oil
10 - 1 tbsp fresh ginger, finely grated
11 - 1 garlic clove, minced
12 - 1 tsp maple syrup
13 - 1/2 tsp chili flakes

→ Garnish

14 - 1 tbsp toasted sesame seeds
15 - Fresh cilantro or basil leaves

# Method:

01 - Drain and rinse shirataki noodles under cold water. Boil for 2 minutes, then drain thoroughly and pat dry with paper towels.
02 - In a small bowl, combine tamari, rice vinegar, sesame oil, grated ginger, minced garlic, maple syrup, and chili flakes. Whisk until well blended.
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 tender-crisp.
04 - Add bok choy and green onions to the skillet. Stir-fry for 1-2 minutes until just wilted.
05 - Add drained shirataki noodles to the pan and pour ginger sauce over the mixture. Toss everything together and cook for 2-3 minutes until noodles are heated through.
06 - Divide noodle bowl between serving bowls. Top with toasted sesame seeds and fresh cilantro or basil leaves.

# Expert Advice:

01 -
  • It comes together in under half an hour, which means you can have a vibrant dinner on the table faster than takeout arrives.
  • The ginger sauce is punchy and aromatic, turning simple vegetables and noodles into something you actually crave.
  • Shirataki noodles are nearly calorie-free and naturally gluten-free, so you can enjoy a big bowl without any heaviness.
  • You can toss in whatever vegetables are lingering in your crisper drawer, making it endlessly adaptable.
02 -
  • Shirataki noodles can smell a bit fishy straight from the package, but a thorough rinse and quick boil completely eliminates that odor.
  • Patting the noodles dry after boiling is key, otherwise they release water into your stir-fry and dilute the sauce.
  • Don't skip the toasted sesame oil, regular sesame oil won't give you that deep, nutty flavor that makes this dish sing.
03 -
  • Use a fine grater or microplane for the ginger so it blends smoothly into the sauce without leaving fibrous bits.
  • Heat your skillet or wok until it's really hot before adding the vegetables, this ensures they get a slight char and stay crisp instead of steaming.
  • Taste the sauce before adding it to the pan and adjust the sweetness or heat to your preference, it's easier to tweak it now than after everything is mixed.
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