2 bags Shirataki noodles in water (*I use Nasoya brand, in the refrigerated section, next to the tofu)
8 large frozen cooked shrimp, thawed (*omit or substitute for tofu if making vegan)
1 cup red cabbage, roughly chopped
1 cup Crimini or Shiitake mushrooms, sliced
2 tbs green onion tops, chopped
2 tbs cilantro, finely sliced
2 lime wedge
1 cup Swanson vegetable broth
1 cup water
2 tbs soy sauce (*reduce if on a low-sodium diet)
2 tsp each: miso paste, ginger paste, lemongrass paste (*I use Gourmet Garden, but use the fresh stuff if you’ve got it)
1/4 tsp sesame oil
1. Drain and RINSE, RINSE, RINSE the shirataki noodles in a colander under cold water (which will help minimize its natural earthy flavor). Set aside.
2. Spray a medium pan with PAM (or similar cooking spray). Add mushrooms and cook until soft and wilted, about 5-8 minutes. If you haven’t already thawed your shrimp in the refrigerator, thaw under cold, running water.
3. In a small pot, add all the broth ingredients, and gently cook on low heat.
3. In a larger pot, bring water to a boil, and add your shirataki noodles. Boil for 2 minutes. They are already cooked, so it’s more about getting them nice and warm. Drain.
4. Divide noodles between two bowls. Pour broth over the noodles. Add shrimp, cabbage, green onion, cilantro, and squeeze your lime wedge over the top.
**The best part about this recipe is that you can easily add more vegetables as you see fit (or have in your fridge). A few ideas: shaved carrot ribbons, spinach, snow peas and snap peas .
230 cal, 3g fat, 22g carbs, 37g protein (According to package nutritional information and MyPlate app.)