Low-Carb Shirataki Noodle Bowl
- Total time
- 30 minutes
- Calories
- 410 kcal
- Protein
- 38 g
- Serves
- 2 bowls (about 2 1/2 cups each)
This low-carb noodle bowl uses shirataki noodles, sliced chicken, bok choy, and a ginger-sesame sauce for a quick savory dinner. The noodles are specifically shirataki, not zucchini or a renamed pasta recipe, and a dry-pan step removes excess moisture before the sauce goes in.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 38 g
- Carbs
- 15 g
- Fat
- 22 g
- Fiber
- 5 g
- Sodium
- 720 mg
Estimated from the listed ingredients.
- Prep
- 15 minutes
- Cook
- 15 minutes
Ingredients
- 2 (7-oz/200-g) packages shirataki noodles
- 1 tablespoon neutral oil
- 10 oz (285 g) boneless, skinless chicken breast, thinly sliced
- 2 heads baby bok choy, sliced
- 1 red bell pepper, thinly sliced
- 2 scallions, sliced
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 2 tablespoons reduced-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon chili crisp or sambal, optional
- 1 tablespoon sesame seeds
Before you start
- Shirataki noodles are packed in liquid. Rinse them in a colander for at least 1 minute, then dry-pan them as directed; skipping that step leaves the finished sauce watery.
- Soy sauce contains wheat. Use tamari labeled gluten-free if needed. Sesame oil and sesame seeds contain sesame; chili crisp ingredients vary by brand.
Instructions
- Drain and rinse the shirataki noodles under cold water for 1 minute. Add them to a dry large skillet over medium-high heat and cook, tossing, until the pan is dry and the noodles squeak slightly, 4 to 5 minutes. Transfer to a bowl.
- Add neutral oil to the same skillet. Cook the chicken in a single layer over medium-high heat until browned and cooked through, 4 to 5 minutes. Transfer to the bowl with the noodles.
- Add bok choy and bell pepper to the skillet with 2 tablespoons water. Cover for 2 minutes, then uncover and cook until the water evaporates and the vegetables are crisp-tender.
- Stir in scallions, ginger, and garlic for 30 seconds. Return the noodles and chicken to the pan.
- Mix soy sauce, vinegar, sesame oil, and optional chili crisp. Pour over the noodles and toss for 1 minute until coated and hot. Divide between bowls and sprinkle with sesame seeds.
Meal prep, storage, and reheating
Refrigerate cooled portions in airtight containers for up to 3 days. Reheat in a skillet over medium heat with 1 tablespoon water, tossing just until hot. Microwaving is workable, but stir halfway through and drain any accumulated liquid before serving. Do not freeze; shirataki noodles and bok choy become watery after thawing.