Shirataki Noodle Bowl (Printable)

Quick, healthy bowl with shirataki noodles, fresh vegetables, and aromatic ginger sesame sauce.

# 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 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 begin to soften but remain crisp.
04 - Add bok choy and green onions to the skillet. Stir-fry for 1 to 2 additional minutes until bok choy is slightly wilted.
05 - Add prepared 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 achieve crisp-tender texture.
06 - Divide noodle mixture evenly between serving bowls. Top with toasted sesame seeds and fresh cilantro or basil leaves as desired.

# Expert Hints:

01 -
  • It comes together faster than takeout, and tastes just as craveable without the guilt.
  • The ginger sauce is so fragrant and alive that it transforms simple vegetables into something you actually want to eat again tomorrow.
  • Perfect for when you want something filling but light, especially after you've been eating too much of everything else.
02 -
  • Shirataki noodles need that preliminary rinse and boil or they'll taste off and possibly ruin your whole dish—don't skip this step thinking you're saving time.
  • The vegetables cook quickly once the pan is hot, so have everything prepped and within arm's reach before you start cooking or you'll find yourself scrambling.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before serving—the difference between toasted and untoasted is night and day.
  • If your ginger sauce ever tastes too sharp or acidic, add another tiny drizzle of sesame oil to smooth it out, not more sugar.
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