Oh man this recipe gives 4 generous servings, with one serving being 269 calories!
What you'll need:
1/2 tbs oil
2 tbs fresh garlic, minced
2 tbs fresh ginger, minced
5 scallions, whites and greens separated and thinly sliced
2 tbs red curry paste, or more to taste
1/2 tbs curry powder
1 can light coconut milk
1 tbs fish sauce
2 bell peppers, assorted colors, cut into thin strips
6 oz mushrooms, thinly sliced
4 7-oz bags shirataki noodles (I use angel hair Miracle Noodles)
1 lb shrimp, peeled and deveined
sriracha, to taste
1/2 c cilantro, chopped
What you'll need to do:
Thoroughly rinse the shirataki noodles in hot water. Using kitchen shears, cut into shorter lengths.
Fill a large pot with water and bring to a boil. Add noodles and boil for 1 minute to remove odor from the packing liquid. Drain and set aside.
Heat oil in a large skillet, braiser or wok over medium-high heat. When shimmering, add garlic, ginger, scallion whites, curry paste and curry powder. Cook, stirring, until fragrant, 1-2 minutes.
Add peppers and mushrooms and saute for 5 minutes, stirring.
Add coconut milk and fish sauce. Bring to a simmer.
Reduce heat to medium and add noodles and shrimp. Simmer until vegetables are crisp-tender and shrimp are just cooked through, about 5 minutes.
Add sriracha and adjust seasoning to taste. Stir in cilantro and serve.
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