Low-carb bowl with shirataki noodles, colorful Asian veggies, and a zesty ginger sauce—ready in 25 minutes.
# 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 Steps:
01 - Drain shirataki noodles, rinse under cold water, and boil 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 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 2-3 minutes until just tender.
04 - Add bok choy and green onions to the skillet. Stir-fry for an additional 1-2 minutes.
05 - Add prepared shirataki noodles to the pan, pour ginger sauce over all ingredients, and toss thoroughly. Cook for 2-3 minutes until noodles are heated through and vegetables remain crisp-tender.
06 - Divide noodle mixture between serving bowls. Top with toasted sesame seeds and fresh herbs if desired.
