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.

Author: Diabetic Foodie

Prep Time: 8

Cook Time: 5

Total Time: 13

Servings:

Whisk together the water, hoisin sauce, tamari/soy sauce, and Sriracha in a small bowl. Stir in the garlic and ginger, then set aside.
3 tablespoons water, 1 tablespoons hoisin sauce, 2 tablespoons low-sodium tamari, 2 teaspoons Sriracha sauce, 1 tablespoon minced garlic, 2 teaspoons minced ginger

Rinse and drain the noodles in a small mesh strainer.
1 pound spaghetti-shaped shirataki noodles
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.

Heat 1 tablespoon of oil in a wok or very large skillet over medium-high heat.
2 tablespoons coconut oil
Add half of the shrimp and cook until they just turn opaque, about 2 minutes, then remove to a plate lined with paper towels.
1 pound medium to large fresh or frozen shrimp
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.
2 medium carrots
Add the red bell peppers and stir-fry for about a minute.
½ large red bell pepper
Add the white parts of the bok choy and scallions and stir-fry for about a minute.
1 head baby bok choy, 3 medium scallions
Add the broccoli slaw and green parts of the bok choy and stir-fry for about a minute.
1 cup broccoli slaw
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.