Shirataki Noodle Bowl Ginger (Printable Version)

Light Asian-style noodle bowl with crisp vegetables and zesty 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
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. Boil for 2 minutes, then 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 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 are just tender-crisp.
04 - Add bok choy and green onions to the pan. Stir-fry for an additional 1 to 2 minutes until wilted.
05 - Add drained shirataki noodles to the pan and pour ginger sauce over the mixture. Toss everything together and cook for 2 to 3 minutes until noodles are heated through and vegetables achieve ideal tenderness.
06 - Divide noodle mixture between serving bowls. Top with toasted sesame seeds and fresh cilantro or basil as desired.

# Expert Hints:

01 -
  • It tastes indulgent and restaurant-worthy, yet comes together faster than ordering takeout.
  • The ginger sauce is addictive enough that you'll find yourself making extra to keep in your fridge.
  • You can adapt it to whatever vegetables you have on hand without losing its magic.
02 -
  • Don't skip drying the shirataki noodles after cooking—excess moisture will dilute your sauce and make the bowl watery rather than glossy.
  • The vegetables cook faster than you think, so keep your mise en place ready before the wok gets hot.
  • Taste the sauce before it hits the pan, because once it coats everything, adjusting seasoning becomes a different conversation.
03 -
  • Use a wok or large skillet—the high sides keep vegetables from escaping when you're tossing, and the surface area means everything cooks evenly rather than steaming.
  • Buy pre-grated ginger only if you're going to use it immediately; fresh-grated tastes noticeably brighter and more alive, and it takes about ten seconds with a microplane.
Go Back