A translucent Japanese noodle made from the konjac yam perfect for people with allergies to wheat, gluten, or eggs. Versatile, low in calories, high in dietary fibre, and easy to digest.
Ingredients
- 16 oz shirataki noodles
- 1 tbsp cooking oil
- 58 oz prawn (tuna, shitake mushroom)
- 2 cups cabbage shredded
- ¼ cup chicken bone broth
- 1 small carrot peeled and shredded (can also use bokchoy, broccoli)
Aromatics:
1.1 stalk green onion separate green and white, thinly sliced
2. 3 cloves garlic finely chopped
3. ½ tsp finely chopped fresh ginger
Seasoning:
1. 2 Tbsp soy sauce more to taste
2. 2 Tbsp curry paste
3. 1 tsp sriracha chili sauce optional
4. ½ tsp sugar
5. ¼ tsp freshly ground black pepper
Method
- Drain the water of the shirataki noodles, rinse the noodles, set aside.
- Preheat a pan with cooking oil, add the white part of the green onion, garlic, and ginger, and stir fry for about 1 minute. Add shredded cabbage and stir fry for about 2 minutes. Pour in 1/4 cup chicken broth and cook further to let the cabbage wilt. Add carrots, and stir fry for another 30 seconds.
- Add prawn and stir fry until the prawn turns pink. Add shirataki noodles. Pour in the seasonings and stir fry to mix everything. Have a taste. Add more soy sauce and/or oyster sauce if needed. Garnish with the green part of sliced green onions. Serve immediately.
source: whattocooktoday.com by MARVELLINA
