Stir Fry Shirataki Noodles
Crispy Shirataki Noodles with Baby Bok Choy
These translucent noodles get surprisingly satisfying when you cook out every bit of moisture first — they turn chewy and absorb the soy-sesame sauce beautifully. The bok choy adds fresh crunch to balance the rich, caramelized flavors.
JapaneseAsianLunchDinnerVegetarianQuick Meals
Ingredients
- 1 packshirataki noodles
- 1 baby bok choy
- 1 green onion
- 1 tspgarlic, minced
- ½ tbsptoasted sesame oil
- 2 tbspsoy sauce
- 1 tspdark soy sauce(optional)
- 1 tsplight brown sugar
- 1 tspunseasoned rice vinegar
- toasted sesame seeds(optional)
Instructions
- Clean and chop bok choy into bite-sized pieces, separating white and green portions. Thinly slice green onion, separating whites and greens. The white parts need more cooking time, so keep them separated for now.
- Heat pan over medium heat. Drain and rinse shirataki noodles thoroughly under cold water. Add to the dry pan and cook, tossing occasionally, until all the water evaporates and they start to squeak against the pan. This step is crucial — wet noodles won't absorb the sauce properly.⏱ 5 min
- Push noodles to one side of the pan. Add sesame oil, garlic, and green onion whites to the empty space. Cook, stirring the aromatics frequently, until the garlic becomes fragrant and the oil sizzles steadily.⏱ 1 min 30 sec
- Add bok choy whites, soy sauce, brown sugar, and rice vinegar to the pan. Mix everything together and cook, stirring frequently, until the liquid reduces to a glossy coating and the bok choy stems start to soften.⏱ 3 min
- Add bok choy greens and cook just until they begin to wilt but still hold their bright color. Remove from heat immediately and transfer to serving dish. Top with sesame seeds and green onion greens.⏱ 1 min