Tofu Shirataki Drunken Noodles with Shrimp

  • Product: Tofu shirataki
  • Meal Type: Appetizer, Entrée, Other
  • Cuisine: Southeast asian
  • Level: Intermediate
  • Time: 30 minutes
  • Special Consideration: Flexitarian, Kids friendly

Directions

1. Rinse and drain Tofu Shirataki noodles well. Pat dry using paper towels. Put in a microwave-safe bowl and heat in microwave for 1 minute. Drain excess liquid and pat dry. Cut noodles to manageable size.
2. Combine shrimp, corn starch and water. Toss until evenly coated and set aside.
3. Heat oil in a large wok or tilting skillet over medium-high heat. Add shallots, garlic, onions, chili flakes and ½ of basil leaves and stir until fragrant, about 3 minutes.
4. Add shrimp, cook until shrimp begins to turn pink, about 5 minutes.
5. Stir in fish sauce, oyster sauce, noodles, chicken stock, red bell peppers and spinach. Cook until vegetables are thoroughly hot.
6. Add remaining basil and if necessary add additional stock to moisten noodles.

Note:
Created by Chef Mai

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SERVINGS

5

INGREDIENTS

3 (8 oz) pkgs of House Foods Tofu Shirataki Spaghetti Shaped
½ lb. shrimp
1 tbsp. corn starch
2 tbsp. vegetable oil
1/8 cup water
¼ cup shallots diced (or onion)
2 cloves of garlic, minced
½ yellow onion sliced thinly
pinch of chili flakes
¼ cup Thai basil
1 tsp. fish sauce (or soy sauce)
1/8 cup oyster sauce
1/8 cup chicken stock
½ red bell pepper, julienned
½ cups spinach leaves

Nutrition Per Serving

1 (440 g per serving)

Calories
240 kcal
Carbohydrates
19 g
Fat
12 g
Saturated Fat
1 g
Cholesterol
70 mg
Protein
14 g
Sodium
910 mg
Fiber
7 g
Sugar
3 g