If you haven't already read my food for thought post on Shirataki noodles, or better known as "Miracle Noodles" I would highly recommend reading it before starting this stir fry! There is a great reference on how to cook Shirataki noodles and LIKE them!
If this stir fry doesn't convince you of how great these zero calorie noodles can be then I don't know what will! The first time I made the noodles was, well... a failure. But when I learned to take my time preparing them and not skipping any steps they turned out amazing! My husband couldn't even tell the difference and he loves his pasta!
Mushroom Shrimp Stir Fry
Cook Time: Approx. 20 min | Servings: 2 | Calories per serving: ~247 cals
1 pkg. Tofu Shirataki angel hair noodles
8oz sliced white mushrooms
16 shrimp pieces, cooked with tail removed
4 tbsp shoyu sauce
2 tbsp sweet thai chili sauce
1/2 cup cole slaw (I use O organics from whole foods as it has very little mayo on it)
1/4 tsp coconut oil
Rinse the Shirataki noodles under cold water for at least 30 seconds. Transfer them to boiling water and boil for 3 minutes. After boiling, place them in a non-stick skillet and fry over medium heat for 8 minutes, being sure to toss frequently. Set aside.
In a separate skillet, heat the coconut oil over medium high heat. Once melted add in the mushrooms and cook until they have shrunk in size and most of the water has evaporated from them. Add in the cole slaw and toss in the skillet cooking for about 2 minutes.
Add in the shoyu sauce and the sweet thai chili sauce stirring until ingredients are well combined. Add in the shrimp and keep tossing until the shrimp is heated through.
Lastly add in the prepared Shirataki noodles and mix until throughly covered in the stir fry and sauce. Divide between two plates and serve.