This is one of my favorite easy dinners to make and meal-prep! I have been really into tofu shirataki noodles recently which is what I use to make this recipe. They are Japanese noodles made of konjac yam root and tofu that are low-calorie, low-carb, and high in fiber! Not that calories or carbs are a bad thing at all, but I think it's fun to experiment with different healthy noodle options.
Makes about 3 servings
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients:
-12 oz. shrimp (I buy mine frozen, de-veined, and peeled to shorten the prep time but up to you)
-2 packages of tofu shirataki noodles (8 oz. each)
-1-2 carrots (or half a package of shredded carrots)
-3-4 heads of baby bok choy
-3 green onions
-1 tbsp sesame seeds
-1 tbsp oil of choice (sesame oil would work great for this)
Sauce:
-1 tbsp minced garlic
-2 tbsp chili garlic sauce
-1 tbsp soy sauce/coconut aminos
-1 tsp rice vinegar
-1 tsp maple syrup
*can also add peanut butter to the sauce for extra flavor
Recipe:
1. Prep your shrimp by de-veining and peeling it, leaving the tails on if you choose
2. Chop your veggies (baby bok choy, carrot, green onion)
3. Thoroughly drain and rinse your shirataki noodles with cold water
4. Place your shirataki noodles in a microwave-safe bowl full of water and microwave on high for 1 minute, then drain them again and set aside
5. In a separate bowl, mix together your minced garlic, chili garlic sauce, soy sauce, rice vinegar, and maple syrup
6. Pour some oil into your skillet or wok on medium-high heat and cook your shrimp until pink (2-3 minutes)
7. Add in chopped veggies and cook, stirring often, for another 2-3 minutes
8. Add your shirataki noodles to the pan and mix thoroughly
9. Pour your sauce into the pan, ensuring everything is evenly coated, and cook for another 3 minutes
10. Top your stir-fry with extra green onion and sesame seeds if desired! Extra veggies would also be great in this!