# 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 and rinse shirataki noodles under cold water. Bring a pot of water to boil, add noodles, and cook 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 to 3 minutes until vegetables reach tender-crisp texture.
04 - Add bok choy and green onions to the skillet. Stir-fry for an additional 1 to 2 minutes until greens begin to wilt.
05 - Add drained shirataki noodles to the pan. Pour ginger sauce over noodles and vegetables. Toss all ingredients together and cook for 2 to 3 minutes until noodles are heated through and vegetables remain crisp-tender.
06 - Divide noodle mixture between two bowls. Top with toasted sesame seeds and fresh cilantro or basil leaves if desired. Serve immediately.
