Shirataki Noodle Bowl (Printable)

Light Asian-inspired bowl with shirataki noodles, crisp vegetables, and aromatic ginger sauce. Ready in under 30 minutes.

# What You 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

# How to Make:

01 - Drain and rinse shirataki noodles under cold water. Bring a pot of water to boil, add noodles, and cook for 2 minutes. Drain thoroughly and pat dry with paper towels to remove excess moisture.
02 - In a small mixing bowl, whisk together tamari, rice vinegar, sesame oil, grated ginger, minced 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 to 3 minutes until vegetables achieve tender-crisp texture.
04 - Add bok choy and green onions to the skillet. Continue stir-frying for 1 to 2 minutes until vegetables are gently wilted and fragrant.
05 - Add drained shirataki noodles to the pan and pour ginger sauce over the mixture. Toss all components together 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 if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • It comes together faster than you'd think, and you actually feel full without the heaviness that usually follows noodle bowls.
  • The ginger sauce is bright and complex enough to make simple vegetables taste like they've been secretly cooking all day.
02 -
  • Those shirataki noodles absolutely must be drained and patted dry, or they'll release water into your sauce and turn everything watery and sad.
  • Cooking the vegetables in stages matters more than you'd think—the firmer ones need a head start so everything finishes at the same moment instead of some being raw and others overcooked.
03 -
  • Have all your vegetables prepped and your sauce whisked before you touch the pan, because once the heat is on, everything moves fast and you won't have time to catch up.
  • If your shirataki noodles still smell funky after boiling and draining, that's normal, but a quick toss in a hot pan with the sauce erases that smell completely.
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