Easy Light Singapore Noodles

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  • Product: Tofu shirataki
  • Meal Type: Entrée
  • Cuisine: Southeast asian
  • Level: Easy
  • Special Consideration:

Directions

In a large non-stick pan or wok add 1 tsp of the canola oil over medium-high heat. Add the shrimp and season with salt and pepper and a pinch of red crushed chili peppers. Stir until cooked through for about 2 min. Remove from pan.

Add the other tsp of canola oil. Toss in the red peppers, onion and garlic. Stir-fry for 1-2 min. Then add in broccoli and carrots and continue to cook. Add in the curry, turmeric, sugar, salt and soy sauce. Cook for about 3-4 min. Add in the green onion and snap peas along with the shrimp and continue to cook until they are heated through, about 2 min. Add in bean sprouts and toos for 1 min. Serve immediately.

Note:

Recipe created by Tara of Noshing With The Nolands.

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SERVINGS

Makes 4-6 servings

INGREDIENTS

2 pkgs House Foods Traditional Shirataki noodles, rinsed and parboiled
2 tsp canola oil
340g shrimp, peeled and deveined
1 medium onion, sliced
1 red bell pepper, sliced
2 tsp garlic
1 medium head broccoli, sliced
1 cup shredded carrots
1 cup snap peas
4 green onions, sliced
2 tsp curry powder
2 tsp turmeric
1 tsp sugar
1/2 tsp salt
2 Tbsp reduced sodium soy sauce
2 cups bean sprouts
Pinch of red crushed chili peppers
Salt and pepper to taste