Today we’re talking about a slimmed-down version of Yakisoba. Traditionally, this Japanese dish is made with buckwheat or ramen noodles. However, in this version I’m cutting the carbs and the dreaded gluten (gasp!) by using my new favorite cooking staple, drumroll please…shirataki noodles.
Shirataki noodles are typically made from yams or tofu and are the perfect pasta substitute for those of us watching our calories. They come in serval different varieties like fettuccine, angel hair, or spaghetti (which is what I used for this recipe) and can be found in almost every major grocery store – usually in the produce section near the tofu.
While they are perfectly safe to eat directly from the packaging, it is best to drain and rinse them first. WARNING: these little noods are packed in water and can have a somewhat off-putting smell. I’ve found the best way to combat the smell is to boil them in chicken/veggie stock for a few minutes and then rinse and drain again. It may sound tedious, but c’mon, it’s guilt-free pasta! Trust me, it’s worth it.
With that said, let’s get cooking!
2 8oz packages of Shirataki spaghetti
10-12 large raw shrimp, deveined & tails removed
1 medium yellow onion, chopped
3 cloves garlic, minced
2 large carrots, peeled & chopped
2 celery stalks, chopped
1 small crown broccoli, shopped
1/3 C. button mushrooms, sliced
1/2 head (or one small head) green cabbage, thinly sliced
2 Tbs. cilantro, chopped
2 Tbs. olive oil
1 tsp. sesame oil
2 tsp. crushed red pepper flakes
FOR THE SAUCE
1/3 C. low sodium soy sauce
1/3 C. worcestershire sauce
1 Tbs. ketchup
1 Tbs. Sriracha
1 tsp. chives
1. Bring a small saucepan of chicken/veggie stock to a boil over medium-high heat. Remove shirataki spaghetti from packaging and rinse with cold water in a colander. Place noodles in boiling stock and let simmer for 5-7 minutes. Drain and rinse under cool water and set aside.
2. While noodles are simmering, chop and prep your veggies and prepare sauce. For sauce combine soy sauce, worcestershire sauce, ketchup, sriracha and chives in a small bowl and whisk until ketchup dissolves. Set aside.
3. Heat a large skillet on the stove over medium heat and add 1 Tbs. olive oil and 1/2 tsp. sesame oil. Once oil is warmed through, add the shrimp. Cook for 2-3 minutes per side, or until shrimp are just barely opaque. remove shrimp from pan and set aside to cool.
4. Increase heat to medium-high and to that same skillet add the additional 1 Tbs. of olive oil and 1/2 tsp. sesame oil. Once oil is hot, add crushed red pepper and sauté for a few minutes to bring out the heat. Add minced garlic and allow to cook for 1-2 minutes, or until garlic is fragrant, but not brown.
5. Add onion, carrots, celery, broccoli, mushrooms and cabbage to the pan. Stir-fry for 5-7 minutes or until veggies have wilted, but are still slightly firm. ( To keep its crunch, I usually wait 3 or so minutes before adding the cabbage).
6. Once veggies are wilted, add the noodles and shrimp back in to the skillet.
7. Slowly stir in the sauce and toss to combine. Cook for additional 2-3 minutes or until everything is warmed through.
8. Turn off heat and sprinkle cilantro over the top of the dish.
Serve immediately & enjoy!
Until next time friends,