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Drunken Noodles with Shrimp

Drunken Noodles with Shrimp

  • Tofu Shirataki Noodles: These are low-calorie, low-carb noodles made from a combination of tofu and konjac yam. They are often used as a pasta substitute in low-carb and keto diets.
  • Thai Basil: Unlike regular sweet basil, Thai basil has a slightly spicy, anise-like flavor that adds a distinctive taste to Thai dishes.
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins
Servings -1
Calories 210
Ingredients
    Noodles
  • 3 packages of House Foods Tofu Shirataki noodles, spaghetti-shaped (8 oz/230 g)
    • Shrimp
  • 1/2 lb/230g shrimp, peeled and deveined
    • Coating
  • 1 tbsp cornstarch
  • 30 cup/ ⅛ ml water
    • Aromatics
  • 2 tbsp vegetable oil
  • 20 cup/ ¼ g shallots, diced (or other onion)
  • 2 cloves garlic, minced
  • ½ yellow onion, thinly sliced
  • Pinch of chili flakes
    • Sauces
  • 1 tsp fish sauce (or soy sauce)
  • 30 cup/ ⅛ ml oyster sauce
  • 30 cup/ ⅛ ml chicken stock
    • Vegetables
  • ½ red bell pepper, julienned
  • 40 cup ½ g spinach leaves
    • Herbs
  • 10 cup ¼ g Thai basil, divided
Instructions
  1. Prepare the Noodles:
    • Rinse and drain the Tofu Shirataki noodles well to remove any excess moisture.
    • Pat the noodles dry with paper towels, place them in a microwave-safe bowl, and heat in the microwave for 1 minute.
    • Drain any excess liquid and pat the noodles dry again. Cut them into manageable lengths if needed.
  2. Marinate the Shrimp:
    • In a medium bowl, combine the shrimp with cornstarch and water.
    • Toss until the shrimp are evenly coated, then set aside to marinate while preparing the other ingredients.
  3. The Aromatics:
    • Heat the vegetable oil in a large wok or tilting skillet over medium-high heat.
    • Add the shallots, garlic, yellow onion, chili flakes, and half of the Thai basil leaves.
    • Stir-fry until the aromatics become fragrant and the onions are translucent, about 3 minutes.
  4. Cook the Shrimp:
      • Add the marinated shrimp to the wok and cook until they begin to turn pink, about 5 minutes.

    •  

  5. Combine Ingredients:
    • Stir in the fish sauce, oyster sauce, noodles, and chicken stock.
    • Add the julienned red bell pepper and spinach leaves.
    • Cook until the vegetables are tender and everything is thoroughly heated, about 3-5 minutes.
  6. Finish and Serve:
    • Add the remaining Thai basil leaves and stir to combine.
    • If the noodles appear dry, add a bit more chicken stock to moisten them.
    • Serve hot, garnished with additional basil if desired.
Nutrition Facts
Amount Per Serving
Calories 210kcal
% Daily Value *
Total Fat 7g11%
Sodium 590mg25%
Total Carbohydrate 23g8%
Dietary Fiber 4g16%
Sugars 3g
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Cooking Tips

  • Noodle Preparation: Tofu Shirataki noodles can have a unique smell and texture. Rinsing and microwaving them helps improve their flavor and consistency.
  • Basil Substitution: If Thai basil is unavailable, you can use regular basil or even a mix of basil and mint for a similar flavor profile.
  • Shrimp: To ensure even cooking, use shrimp that are similar in size.
Keywords: Noodles recipe, Drunken Noodles with Shrimp
Read it online: https://thekiwix.com/recipe/drunken-noodles-with-shrimp/