Notorious for being high calorie, high sodium, msg and fat laden, Chinese take-out is definitely not part of a clean diet. Oh how I loved those late night deliveries complete with crab rangoons and fortune cookies. Once I traded in my chopsticks for salad tongs, I thought I'd never enjoy another noodle bowl...until I found Shirataki noodles!
These are the best thing since sliced bread in my opinion, and I love using them to make healthier versions of Asian food right from home. You can use these gluten free low calorie (40 for the entire bag) low carb noodles anywhere you'd typically use spagetti or soba noodles. Next time you get that craving for Chinese take-out save some money and make your own. You are going to be blown away by how good this guilt free version is!
-1 bag Tofu Shirataki noodles
-2 cups fresh broccoli, carrots, snap peas mix
-6 oz./ 12 jumbo shrimp (cooked, peeled and deveined)
-2 Tbsp. low sodium soy sauce
Step 1: Empty entire bag of Shirataki noodles into small colander and rinse VERY well. Use your hands to toss the noodles around as you spray and rinse them at least 1 full minute. Drain well.
Step 2: In a large skillet at medium high heat, steam veggies with 1/4 cup water covered about 3-4 minutes until al dente.
Step 3: Add noodles, shrimp and soy sauce and toss about 3-4 minutes allowing ingredients to heat through.
THAT'S IT! Unbelievably easy, healthy, inexpensive and very filling!
Protein: 35 g
Carbs: 20 g
Fat: 1 g
Sugars: 4 g
Fiber: 8 g
*Beats PF Chang's Shrimp Lo Mein at a whopping 790 calories, 24 g fat, 50 g protein, 94 g carbs, 0 fiber. No contest!