Shirataki Noodle Bowl Asian Vegetables (Printer-friendly)

Low-carb shirataki noodles with crisp vegetables in aromatic ginger sesame sauce

# What You Need:

→ Noodles

01 - 14.1 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, optional

# How to Make It:

01 - Drain shirataki noodles, rinse under cold water, and boil for 2 minutes. 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 vegetables achieve tender-crisp texture.
04 - Add bok choy and green onions to the skillet. Continue stir-frying for 1 to 2 minutes until greens are slightly wilted.
05 - Transfer drained 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 - Distribute the noodle bowl equally between serving bowls. Top with toasted sesame seeds and fresh herbs as desired.

# Cooking Tips:

01 -
  • It comes together faster than you'd think, making weeknight dinners actually feasible when life gets chaotic.
  • The ginger sauce hits all the right notes—warm, complex, and bold enough that you forget you're being healthy.
  • Everything stays crisp and textured, which means every bite feels intentional rather than mushy and forgettable.
02 -
  • Don't skip the pat-dry step for shirataki noodles—moisture creates a mushy bowl rather than a crisp one, and you'll wish you'd taken the thirty seconds to do it right.
  • Mise en place is not fancy French nonsense here—having everything prepped before you start cooking means you can move fast without burning anything, and the vegetables stay properly crisp instead of overdone.
03 -
  • Make the sauce the night before and let it sit in the fridge—the flavors deepen and become rounder, and your morning self will thank your evening self for the prep work.
  • If your shirataki noodles smell slightly off after rinsing, don't panic; boil them for two full minutes and the smell disappears completely, leaving only the tender noodle ready for sauce.
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