Have you ever tried miracle noodles? Also known as shirataki noodles, they’re plant-based and grain-free. You’ll especially love this recipe if you’re looking for a dish with incredible flavor but fewer calories! Bonus, they’re keto, paleo, vegan, and gluten-free.
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4
Equipment
Non-stick Skillet
Colander
Wooden Spoon
Ingredients
2packagesMiracle Noodles8-oz per package
1poundraw shrimppeeled, deveined and thawed
2teaspoonsolive oil
1cupcarrotsgrated
1tablespoonminced garlic
1/2teaspoonminced ginger
2tablespoonslow sodium soy sauce
2teaspoonssugaroptional
1green onionsliced
salt and pepperto taste
Instructions
Rinse the shirataki noodles with cold running water in a colander.
Add the noodles to a non-stick skillet over medium heat. Cook for 2-3 minutes until dry. Remove from heat and set aside.
Add oil to a skillet over medium heat. Add garlic and ginger. Sauté for about 1 minute until fragrant.
Add carrots, and sauté for about 5 minutes or until tender.
Add in the shrimp and stir fry another 2-3 minutes until they just turn pink.
Add the cooked noodles, soy sauce, optional sugar, and green onions. Stir to combine. Season with salt and pepper to taste. Remove from heat. Serve and enjoy!
Notes
Use cold water to rinse the noodles so you don’t start cooking the noodles during the rinsing phase.
Drain the noodles properly before cooking.
Cook the drained miracle noodles for 2-3 minutes separately in a non-stick skillet over medium heat until mostly dry before mixing it with other ingredients.