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| Nutrition
per Serving: |
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| Calories |
410 |
| Total
Fat |
24
g |
| Saturated
Fat |
11
g |
| Cholesterol |
215
mg |
| Carbohydrates |
18
g |
| Protein |
30
g |
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For
this recipe use House
Tofu Shirataki Noodles
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 To
Recipe List |
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| INGREDIENTS: |
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 1
x 8 oz. package of House Tofu Shirataki Noodles |
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2
Tbsp. vegetable oil |
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2
½ cups shelled, raw shrimp, medium size |
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salt
and pepper to taste |
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2
Tbsp. butter |
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¼
cup finely chopped onions |
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½
cup red pepper strips |
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1
cup white or brown button |
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mushrooms, halved |
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2
tsp. curry powder |
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1
cup sugar snap peas, fresh or frozen |
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¾
cup plain yogurt |
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2
Tbsp. chopped fresh cilantro or mint |
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| MAKES
TWO SERVINGS |
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| PREP
TIME: 15 minutes COOK
TIME: 15 minutes |
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DIRECTIONS:
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Prepare noodles according to package directions, below.
Drain. Cut into 3-inch lengths. Heat 1Tbsp. oil in a skillet and
panfry the noodles till dry. Set aside.
Heat 1 Tbsp. oil in 10-12 inch skillet with 2-inch sides. Add shrimp,
stir-fry 2-3 minutes. Remove from pan, set aside and season lightly
with salt and pepper.
Heat butter in the skillet, add onions, red peppers and mushrooms.
Stir-fry 2 minutes. Add curry powder, stir and cook 1 minute. Add
peas and noodles, stir-fry 2-3 minutes.
Reduce heat, slowly mix in yogurt and shrimp. Add cilantro or mint
and serve immediately.
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