Shirataki Noodle Bowl (Print version)

Light and satisfying noodle bowl with crisp vegetables in aromatic ginger 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, optional
13 - 1/2 teaspoon chili flakes, optional

→ Garnish

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

# Directions:

01 - Drain shirataki noodles thoroughly, rinse under cold water, and boil for 2 minutes. Drain again and pat dry with paper towels to remove excess moisture.
02 - In a small 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 2-3 minutes until vegetables are just tender-crisp.
04 - Add bok choy and green onions to the skillet. Stir-fry for an additional 1-2 minutes until wilted and fragrant.
05 - Add drained shirataki noodles to the skillet, pour ginger sauce over the mixture, and toss thoroughly. Cook for 2-3 minutes until noodles are heated through and vegetables remain crisp-tender.
06 - Divide the noodle bowl between serving bowls. Garnish with toasted sesame seeds and fresh herbs as desired before serving.

# Expert Advice:

01 -
  • It comes together in under 25 minutes, which means dinner can actually happen on a busy night without ordering takeout.
  • The vegetables stay crisp and snappy while the ginger sauce does all the heavy lifting flavor-wise, so you feel like you're eating something intentional and delicious.
  • It's naturally vegan and gluten-free, but honestly no one will notice they're eating lighter because the sesame oil and ginger make it feel genuinely satisfying.
02 -
  • Shirataki noodles can turn into a rubbery, mushy mess if you skip the drying step or if you overcook them in the pan—they only need a few minutes of heat to warm through, nothing more.
  • The vegetables are where the real texture of this bowl lives, so the second they start looking crisp-tender, take them out of the heat or they'll turn into mush and you'll lose the whole appeal of the meal.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes just before serving—it wakes up the flavor and makes them taste about three times more interesting than raw.
  • If you're batch prepping, cook the noodles and vegetables separately, then store them in different containers so they don't get soggy, and toss everything together with fresh sauce when you're ready to eat.
Go back