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Tuesday, March 22, 2011

Shirataki Noodles with Shrimp, Veggies and Sesame-Miso-Ginger Sauce

This was today's lunch and it was so good. I mean really crazy good. So good that while slurping up the noodles at the bottom of the bowl while sitting at my desk (yes, I eat lunch at my desk almost every day), I splattered the broth all over the textbook I was reading. Yuck! I guess I know where Little A gets her pig-pen ways!

Shirataki noodles can be made with tofu or with yam starch. The tofu ones, which have just 50 calories a bag are okay, but the yam ones are much better. And they have no calories. No joke. They are perfect for anyone watching their energy or carbohydate intake, like if you have diabetes. They are also perfect if you need to avoid wheat and gluten. Of course, no calories means no nutritional value, so you don't want to start eating nothing but shirataki noodles! That's something that Hollywood celebrities would do!

You could use scallops in this too, or, if, like my hubby, you don't eat seafood, you can replace the shrimp with chicken, tofu or edamame.

1 tsp vegetable oil
1/2 lb shrimp (I used the 40ish to a pound size)

1 bag Shirataki yam noodles*
1/2 bunch broccoli, cut into florets, lightly steamed
1 yellow, red or orange bell pepper, thinly sliced
1/2 cucumber, cut in half lengthwise, and thinly sliced in half circles
1 bunch green onions, sliced

Sauce
2 tbls miso paste
2 tbls ketchup (I used sugar-free, low sodium) or (tomato paste+1 tsp brown sugar)
2 tbls ponzu sauce or low sodium tamari or soy sauce
4 tbls rice vinegar
1/2 tsp toasted sesame oil
2-3 tbls finely chopped fresh ginger
2 cloves garlic, minced
hot chili flakes (optional)

Sesame seeds (optional)

Whisk together ingredients for sauce in small bowl and set aside. It will be very thick, but when dish is finished, moisture from veggies will thin it out to create a broth.

Pour oil in large wok, skillet or frying pan over medium-high heat and add shrimp. Stir-fry until just cooked (do not overcook!), Add noodles, broccoli and peppers and cook another minute or two. Pour in sauce, green onions and cucumber and stir-fry until everything is hot. Sprinkle with sesame seeds before serving, if desired.

Makes 1 large serving for a very hungry person or 2 smaller servings.

*Drain noodles in colander and rinse under cold water. Use scissors to snip into smaller strands (they are very long!).

These noodles are perfect for Asian-style soups and stir fries because they do not get mushy, but I wouldn't advise using them for Italian or American-style pasta dishes.