Shirataki Noodle Bowl (Printable)

Low-carb shirataki noodles with crisp Asian vegetables and fragrant ginger sauce in a vibrant bowl.

# 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

# Steps:

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 bowl, combine tamari, rice vinegar, sesame oil, grated ginger, minced garlic, maple syrup, and chili flakes. Whisk until well blended and set aside.
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 are just tender with a slight crunch.
04 - Add bok choy and green onions to the skillet. Continue stir-frying for 1 to 2 minutes until wilted and aromatic.
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 two bowls. Top with toasted sesame seeds and fresh cilantro or basil leaves if desired. Serve immediately.

# Expert Tips:

01 -
  • Ready in under 30 minutes, which means weeknight dinners stop feeling like a negotiation with your hunger.
  • The ginger sauce is punchy enough that you won't miss heavy oils or cream—it's genuinely addictive.
  • Naturally vegan and gluten-free without tasting like a compromise, so everyone at the table actually wants to eat it.
02 -
  • Shirataki noodles absolutely must be drained and dried properly—skip this step and they'll be rubbery and disappointing, which is why so many people think they don't like them.
  • Don't overcrowd the pan when stir-frying, because crowding steams vegetables instead of giving them that golden, crisp edge.
03 -
  • Keep your wok or skillet screaming hot—a properly hot pan makes vegetables taste better and takes less time.
  • If you're making this for a crowd, prep all your ingredients first and cook it assembly-line style so the noodles stay warm and everyone eats together.
Go Back