Rainbow Shirataki Bowl with Peanut Lime Sauce

Taste the rainbow with this colorful bowl of bright veggies like peppers, purple cabbage, carrots and edamame with sweet mango and shirataki noodles!

  • Servings
    1 - 2
  • Prep Time
    20 Min
  • Cook Time
    0 Min

Cooking Directions

For the dressing:

  • Peel and finely mince the garlic clove and ginger. Add the minced garlic and ginger to a small bowl along with the rest of the dressing ingredients and whisk well until smooth and creamy.
  • Prepare Tofu Shirataki according to package instructions. The noodles can be served hot or cold.
  • Put the frozen edamame in a bowl and cover with warm water. Set aside to thaw, then drain when ready to use. Shred the cabbage, finely slice the red pepper, peel and julienne the carrot, peel and cut up the mango, and chop the green onions and cilantro.
  • Assemble the dish by placing the Tofu Shirataki noodles in the center of the bowl(s), then arrange all the vegetables around the edges of the bowl to make a rainbow of vegetables.

**One package of Tofu Shirataki noodles is perfect for one person, but if you would like to make this a meal for two, use two packages.

This recipe was created by It Doesn't Taste Like Chicken.


For the Shirataki Bowl:

  • 1-2 pkgs. House Foods Tofu Shirataki Spaghetti shape noodles (see notes)
  • ⅓ cup shelled frozen edamame
  • ⅛ head of red cabbage (about 1 cup shredded)
  • ½ sweet red pepper
  • 1 medium carrot
  • 1 medium mango
  • 2 green onions
  • ¼ cup cilantro

For the Dressing:

  • ½ tsp. fresh ginger
  • 1 clove garlic
  • 2 Tbsp. smooth natural peanut butter
  • 2 Tbsp. lime juice
  • 1 Tbsp. low sodium soy sauce
  • 1 tsp. sriracha sauce (optional)
  • ½ tsp. sesame oil

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