I’ve been occasionally using the opaque, tofu variety of shirataki noodles (made from the konjac tuber) and I am definitely liking them much better than the translucent variety. I need my noodles to be opaque. The tofu shirataki noodles definitely LOOK like flour-based noodles, but are fairly tasteless on their own. Instead they take on the taste of whatever sauce/foods you put over the top of them or cook them in. And that’s OK with me. They at least allow me noodles on my low-carb journey. 🙂 Served on the shirataki noodles, this dish is OK for all phases of Atkins provided those still on Atkins Induction omit the sherry/wine.
This dish tonight got a two thumbs up from my husband. Whenever he gets this excited about a recipe, I definitely like to share it here with my readers. This dish has few ingredients and goes together in about 10 minutes. The nutritional values show how healthy this dish is! I’m honored the nice folks at Konjac Foods chose this recipe to showcase amongst a number of other tasty-looking recipes on their recipe feature page! 🙂
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DISCLAIMER: I do not get paid for this book promotion nor for the inclusion of my recipes therein. I do so simply because I think they are GREAT cookbooks!
24 medium shrimp, peeled and deveined
2 8-oz. packages of tofu shirataki noodles (Konjac noodles)
1½ T. coconut oil
2 oz. onion, slivered into thin strips
2 oz. red bell pepper, slivered into thin strips
1 very large jalapeno, seeded and slivered into thin strips
1 clove garlic, minced
¼ tsp. ginger root, peeled and minced
1 T. sherry or white wine (omit if on Induction)
1 T. low-sodium soy sauce
Pinch sesame seed seasoning (or toasted sesame seeds)
1 c. chicken broth (homemade) or 1 cube in 1 c. water
1/8 tsp. xanthan gum
DIRECTIONS: Open bags of noodles and rinse them for 3-4 minutes under hot water to get the fishy odor off of them. Drain on paper toweling. Trust me the shrimp topping will kill any remaining odor on the noodles after rinsing. Set aside. Prepare all the vegetables and have them at the ready by the stove. Crumble the bouillon cube into the hot water. Add soy sauce, garlic and ginger. Heat coconut oil in a non-stick wok or skillet. Stir-fry the onion, red pepper and jalapeno until just begins to get tender. Add shrimp and saute until they are curling and opaque. Pour chicken bouillon mixture into pan and saute 1-2 minutes. Sprinkle xanthan gum over top of mixture and stir/saute 1-2 minutes or until it begins to slightly thicken the sauce and the liquid is adhering to the shrimp and veggies, turn off fire. Plate half the noodles on each of two dinner plates and dip half the shrimp mixture up over the noodles. Serve with a lovely green salad.
NUTRITIONAL INFO: Makes 2 adult servings, each contains:
237 calories, 13.15 g fat, 11.7 g carbs, 4.1 g carbs, 7.6 g NET CARBS, 17.8 g protein, 1135 mg sodium