Shirataki Noodle Bowl Ginger (Printable)

Quick low-carb bowl with shirataki noodles, fresh Asian vegetables, and zesty ginger sauce.

# What You Need:

→ Noodles

01 - 14.1 oz shirataki noodles, drained and rinsed

→ Vegetables

02 - 1 cup bok choy, sliced
03 - 0.5 red bell pepper, thinly sliced
04 - 0.5 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 - 0.5 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. Boil for 2 minutes, then drain thoroughly and pat dry with paper towels.
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-fry for 2 to 3 minutes until just tender.
04 - Add bok choy and green onions to the pan. Stir-fry for an additional 1 to 2 minutes.
05 - Add drained shirataki noodles to the pan and pour ginger sauce over top. Toss all ingredients together and cook for 2 to 3 minutes until noodles are heated through and vegetables are crisp-tender.
06 - Divide noodle mixture between serving bowls. Top with toasted sesame seeds and fresh cilantro or basil leaves if desired.

# Expert Hints:

01 -
  • It's ready in 25 minutes, which means weeknight dinner without the takeout guilt.
  • The ginger sauce has this warm, zingy personality that makes even simple vegetables taste like you're eating at a proper Asian restaurant.
  • You get that satisfying noodle-bowl experience without the blood sugar crash afterward.
02 -
  • Shirataki noodles release water as they sit, so if you're prepping ahead, keep them separate from the sauce and vegetables until the last moment.
  • Don't skip the boiling and drying step—it transforms the texture from slightly rubbery to genuinely pleasant.
  • Medium-high heat is your friend here; if the pan isn't hot enough, the vegetables will steam instead of stir-fry.
03 -
  • Pat the shirataki noodles completely dry before adding them to the pan—excess moisture will dilute your sauce.
  • Toast your own sesame seeds in a dry pan for 90 seconds right before serving; they taste completely different from pre-toasted and are worth the minute it takes.
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