I have found culinary love in Shirataki noodles. LOL This is only my second dish using them and I am incredibly eager to explore them further. They are quite easy to use, but they do require a process to make them shine. Visit my post Shirataki (Konjac) Noodles - Diabetic Gold :-) for background info as well as a detailed cooking process.
Today's stir fry was originally inspired by my friend Angela who introduced me to Shirataki noodles. In the end I played with ingredients, flavors and process to make this dish my own. Enjoy!
Ingredients:
- 12 oz lge shrimp - peeled, deveined & tail off
- 2 scallions - cut at an angle into 1 - 1.5" pieces
- 4 oz asparagus - cut to 1.5" sections
- 4 oz broccoli - cut the florets to bite size
- 4 oz carrots - peeled and julienned in 2" lengths
- 1 med yellow onion - diced or minced - your choice
- 2 lge gloves garlic - smash minced
- olive oil as needed
- 1/2 tsp ground ginger
- 1 tsp toasted sesame oil
- 1/4 tsp Aleppo pepper
- soy sauce as needed - just a few splashes
- kosher salt to taste
- 8 oz Shirataki noodles
Preparation:
Cook the Shirataki noodles first and keep in pan, covered, to stay warm. When dry frying them (see process) add a touch of salt and a splash of soy sauce for flavor & color.
Season the shrimp with salt and pepper. Heat 2+ tbsp of olive oil in a saute pan on medium-high heat, and saute the shrimp for ~1 minute on each side, or until they just turn pink. Remove them from the pan place them on top of the noodles - covered.
Add the garlic & onion to the skillet with another splash of olive oil and saute for 5-6 minutes. Add ginger, toasted sesame oil and Aleppo pepper and blend.
Add all veggies and another bit of oil if needed. Toss gently so everything is well blended. Cover and steam for 3 min on medium heat, toss and repeat.
Finally add the shrimp and noodles and fold into the mix. Maybe add a splash of soy sauce or salt if needed.
Blessed be... and happy cooking!