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15-Minute Shrimp Shirataki Noodle Stir-fry


Ingredients for 2 servings:

  • 14oz jumbo shrimp, peeled, deveined and raw (OR your choice of protein such as tempeh, chicken, beef)
  • 16oz tofu shirataki noodles (drained, patted dry on a paper towel)
  • Stir-fry:
    • 1/2 red bell pepper, thinly sliced
    • 1 celery stalk, thinly and diagonally sliced
    • 1 tablespoon safflower oil
  • Sauce:
    • 2 tablespoons low sodium soy
    • 1 tablespoon hot Chinese mustard (or jalapeño Dijon)
    • 1 teaspoon agave (optional)
    • 1 tablespoon minced ginger
    • 1/2 tablespoon minced garlic
    • 1/2 tablespoon arrowroot starch (optional, as a thickener)
  • Garnish
    • 1/2 tablespoon sesame oil
    • sesame seed
    • 3 green onions, thinly and diagonally sliced
    • lime


Step 1

Set a nonstick skillet on medium heat and spray with a little olive oil or cooking spray. Once the pan is hot, toss in the raw shrimp and cook for about 5 minutes until it is no longer pink. Set the shrimp aside and using the same skillet, add safflower oil.

Step 2

Once the oil is hot, toss in the bell pepper and celery. Cook until the outside edges are seared and the veggies are still crunchy.

Step 3

While the veggies are cooking, mix together the ingredients for the sauce and set it aside.

Step 4

Add the cooked shrimp and noodles to the skillet and toss the mixture together for about 1 minute. Reduce the heat, then move the mixture to one side of the skillet and pour in the sauce. Once the sauce begins to simmer/bubble, toss everything together in the skillet.

Step 5

Cook for about 1 -2 minutes more, then plate. Add the garnish (if desired) and enjoy.