I found shirataki noodles!! Lol, okay actually I’ve always known the existence of shirataki noodles however I’ve never really thought about making it, or even trying it. But in the midst of researching for recipes that I can try out for meal prep, I thought, why not – let’s give it a try.
I’m still absolutely in awe to how something so chewy can be so low carb – man, our ancestors have never tried shirataki and look where we are now. Food has been so innovated that it is possible to eat healthy, and yet not compromise on taste.
Just like this one.
This recipe is quick to make, and apart from being low carb as it’s best plus point, it’s also pretty, surprisingly tasty, especially if you’re someone who LOVES chewy stuff (think boba/pearls or taro balls etc.) and that’s me!
Of course, if you’re just looking for an alternative to your regular noodle stir-fry, you can use regular noodles, bee hoon or even kway teow – just know that it won’t be low-carb anymore.
And of course, you can always swap the prawns with something else. Potato starch is optional too.
So? Give it a try my friends, you’ll be surprised on how this one turns out and as usual, do tag me if you made this – I’m on social @asianmealprep and fb.com/asianmealprep!
Enjoy!
Makes – 2 meals
Time needed – 20-mins
Nutrition information:
The nutrition information below is for one serving as per portioned in my recipe. It is also a rough guide so apologies in advanced if it’s incorrect – I am not a dietitian or food scientist and I have moved away from calorie counting since 2014, so please do your homework!
Calories: 299 kcal, Protein: 32.2g, Carbs: 21.7g, Fats: 11.3g, Sat. Fat: 2g
Low Carb Shirataki Noodles Stir Fry
Ingredients
- 1 large onion sliced
- 3 cloves garlic sliced
- 3 cm ginger sliced
- 1 tbsp extra virgin olive oil
- 300 g prawns peeled and deveined
- 200 g shirataki noodles drained, patted dry on a paper towel
- 1 medium red capsicum thinly sliced
- 1 medium carrot thinly and diagonally sliced
- 3 tbsp coconut aminos
- 1.5 tbsp chilli paste
- 1.5 tsp coconut sugar
- 1/2 tbsp potato starch optional, as a thickener
Instructions
- Set a nonstick skillet on medium heat and add in olive oil. Once the pan is hot, toss in onion, garlic, ginger and cili padi. Stir fry until the smell rises up.
- Toss in the raw shrimp and cook for about 5 minutes until it is no longer pink.
- Toss bell pepper and celery. Cook until the outside edges are seared and the veggies are still crunchy.
- While the veggies are cooking, mix together the ingredients for the sauce and set it aside.
- Add the noodles to the skillet and toss the mixture together for about 1 minute. Reduce the heat, then move the mixture to one side of the skillet and pour in the sauce. Once the sauce begins to simmer/bubble, toss everything together in the skillet.
- Cook for about 1 -2 minutes more and then remove from heat.
- Build your meals!
