Shirataki Noodles with Shrimp Stir-Fry
If you’re craving Asian noodle dishes, you have to try my shiritaki noodles with shrimp stir-fry! It’s low carb, easy to make, and oh-so delicious.
- 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
- 1 pound spaghetti-shaped shirataki noodles
- 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
MAKE THE SAUCE
Whisk together the water, hoisin sauce, tamari/soy sauce, and Sriracha in a small bowl. Stir in the garlic and ginger, then set aside.
PREP THE NOODLES
Rinse and drain the noodles in a small mesh strainer.
Bring a large saucepan of water to a boil over high heat, then add the noodles and cook for 3 minutes. Drain and rinse again.
In 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
Heat 1 tablespoon of oil in a wok or very large skillet over medium-high heat.
Add half of the shrimp and cook until they just turn opaque, about 2 minutes, then remove to a plate lined with paper towels.
Repeat with remaining shrimp.
Add the remaining 1 tablespoon of oil to the wok, then add the carrots and stir-fry for about a minute.
Add the red bell peppers and stir-fry for about a minute.
Add the white parts of the bok choy and scallions and stir-fry for about a minute.
Add the broccoli slaw and green parts of the bok choy and stir-fry for about a minute.
Return the shrimp to the pan, add the sauce, and cook for a minute or two until the sauce thickens and the shrimp is hot again.
Mix in the noodles and garnish with the green parts of the scallions.
This recipe is for 4 servings of stir fry.
When cooking with shirataki products, never skip the prep steps. Always rinse, boil, drain, and pan-fry.
To lower the sodium in this recipe, 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 (this will increase carbs and decrease protein).
If using another protein in place of the shrimp, cut it into bite-sized cubes or slices and adjust the cooking time so the meat is cooked all the way through.
Leftovers can be stored covered in the refrigerator for 3-4 days.
Serving: 0g | Calories: 227kcal | Carbohydrates: 14.9g | Protein: 17.3g | Fat: 8.2g | Saturated Fat: 6.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.6g | Trans Fat: 0g | Cholesterol: 165mg | Sodium: 1162.4mg | Potassium: 302mg | Fiber: 4.3g | Sugar: 4.8g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 10.6g