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Shirataki Noodles with Shrimp Stir-Fry

Shirataki Noodles with Shrimp Stir-Fry

Shrimp stir-fry with peppers, bok choy, broccoli slaw, and carrots over low-carb shirataki noodles
Course Main Dishes
Cuisine Asian
Keyword easy dinner recipes, shirataki noodles
Prep Time 8 minutes
Cook Time 5 minutes
Total Time 13 minutes
Servings 4 servings
Calories 220 kcal
Author Adapted from Diabetic Living

Ingredients

SAUCE

  • 3 tablespoons water
  • 1 tablespoons hoisin sauce
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 2 teaspoons Sriracha sauce
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger

NOODLES

  • 2 8 ounce packages fettuccine- or spaghetti-shaped shirataki noodles

STIR-FRY

  • 2 tablespoons coconut oil
  • 1 pound medium to large fresh or frozen shrimp thawed if frozen, peeled and deveined
  • 2 medium carrots cut into matchsticks
  • 1/2 large red bell pepper chopped
  • 1 head baby bok choy green and white parts chopped separately
  • 3 medium scallions green and white parts chopped separately
  • 1 cup broccoli slaw

Instructions

MAKE THE SAUCE

  1. Whisk together water, hoisin sauce, tamari/soy sauce, and Sriracha in a small bowl.
  2. Stir in garlic and ginger; set aside.

PREP THE NOODLES

  1. Rinse and drain noodles in a small mesh strainer.
  2. Bring a large saucepan of water to a boil over high heat. Add noodles and cook for 3 minutes. Drain.
  3. Using the same saucepan or a medium nonstick skillet, heat the noodles in the dry pan, stirring frequently, until the noodles are no longer moist.

COOK THE STIR-FRY

  1. In a wok or very large skillet, heat 1 tablespoon of oil over medium-high heat. Add half of shrimp and cook until they just turn opaque, about 2 minutes. Remove to a paper towel-lined plate. Repeat with remaining shrimp.
  2. Add remaining 1 tablespoon oil to wok. Add carrots and stir-fry for about a minute. Add red bell peppers and stir-fry for about a minute. Add white parts of bok choy and scallions and stir-fry about a minute. Add broccoli slaw and green parts of bok choy and stir-fry about a minute. Return shrimp to the pan and add sauce. Cook for a minute or two until sauce thickens and shrimp is hot again.
  3. Mix in noodles and garnish with green parts of scallions.

Recipe Notes

Time-saving tips: Use minced ginger and garlic from a jar. You can also purchase pre-chopped veggies (fresh or frozen).

Watching sodium? Most of the sodium in this recipe is coming from the condiments (hoisin sauce, soy sauce, sriracha sauce) and the shrimp. Cut back on the sauces and add a bit of low-sodium chicken or vegetable stock instead. You can also reduce the amount of shrimp and replace it with more vegetables. (Note this will increase carbs and decrease protein.)