Shirataki Noodle Bowl Ginger (Printable)

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

# How To Make It:

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, whisk together tamari, rice vinegar, sesame oil, grated ginger, minced garlic, maple syrup, and chili flakes until fully 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 tender-crisp.
04 - Add bok choy and green onions to the skillet. Continue stir-frying for 1-2 minutes until wilted and fragrant.
05 - Add prepared shirataki noodles to the pan and pour ginger sauce over the vegetables. Toss all ingredients together and cook for 2-3 minutes until noodles are heated through and vegetables remain crisp-tender.
06 - Divide noodle bowl between serving bowls. Top with toasted sesame seeds and fresh cilantro or basil leaves if desired.

# Expert Tips:

01 -
  • It comes together in under 25 minutes, which means you can have a restaurant-quality bowl before you'd finish scrolling through delivery apps.
  • The ginger sauce is where the magic lives—it transforms simple vegetables into something your taste buds actually look forward to.
  • You can eat this without guilt or the post-meal fog, which honestly feels like getting away with something.
02 -
  • If you skip the 2-minute boil of the shirataki noodles, they'll stay rubbery and slightly off-tasting no matter how good your sauce is—I learned this the hard way on my very first attempt.
  • Pat the noodles dry after boiling; wet noodles dilute the sauce and make the whole bowl watery, which ruins the entire experience.
  • Don't overcrowd your pan when stir-frying—vegetables need space to actually cook, not steam.
03 -
  • Have all your ingredients prepped and sitting within arm's reach before you turn on the heat—stir-frying moves fast, and fumbling for garlic mid-cook breaks the rhythm.
  • Use a fine grater or microplane for the ginger; it distributes more evenly through the sauce than chunks ever could, and the texture stays silky instead of grainy.
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