Shirataki Noodle Bowl with Ginger (Printable)

Quick Asian-style bowl with shirataki noodles, fresh vegetables, and zesty ginger sauce ready in 25 minutes.

# 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

# How-To:

01 - Drain shirataki noodles, rinse under cold water, and boil for 2 minutes. Drain thoroughly and pat dry with paper towels.
02 - In a small bowl, whisk together tamari, rice vinegar, sesame oil, ginger, 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 just tender.
04 - Add bok choy and green onions to the pan and stir-fry for 1 to 2 minutes longer.
05 - Add prepared shirataki noodles to the pan, pour ginger sauce over the mixture, and toss thoroughly. Cook for 2 to 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 herbs if desired.

# Expert Advice:

01 -
  • It comes together in under half an hour and leaves your kitchen smelling like a street market in the best way.
  • The noodles let the ginger sauce shine without weighing you down or making you feel sluggish an hour later.
  • You can toss in whatever vegetables are starting to look sad in your crisper and still end up with something colorful and delicious.
02 -
  • If you skip drying the shirataki noodles after boiling, they will release water into your sauce and dilute all the flavor, so pat them dry even if it feels fussy.
  • High heat is your friend here, but if your pan is too crowded the vegetables will steam instead of sear, so cook in batches if you need to.
03 -
  • Toast your sesame seeds in a dry pan for a minute until they smell nutty and start to pop, it makes a huge difference in flavor.
  • If you want the noodles to taste more like traditional noodles, dry fry them in the hot pan for a minute before adding the sauce so they get a little chewy texture.
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