Tuesday, December 28, 2010
Oodles of Noodles!
NET WT.: 8 oz package thin noodle style/ SERVINGS ABOUT 2
AMOUNT PER SERVING: 20 calories, 0.05 fat, 1 gram of protein 3 total carbs 2 of those are fiber, 1 net carb
Common Ingredients: Filtered Water, Tofu (Soybeans, Calcium Sulfate, Glucono Delta Lactone), Yam Flour, Calcium Hydroxide. No Preservatives.
Try Shirataki with one of my favorite Thai recipes from Eat Clean Magazine: Thai Coconut Shrimp
Thai Coconut Shrimp
Hands-on time: 20 minutes
Total time: 20 minutes
•8 oz Shirataki
•2 cups broccoli florets
•2/3 cup light coconut milk
•1 tbsp tomato paste
•3 tbsp natural peanut butter with sea salt
•1 tsp ginger, ground
•4 cloves garlic, minced
•1/4 tsp red pepper flakes
•Juice of 1/2 lime
•1 red bell pepper, sliced into thin strips
•1 cup bean sprouts
•24 medium raw shrimp, peeled, deveined and rinsed under cold running water
1.Bring 2 medium pots of water to a boil over high heat. In 1 pot, cook pasta according to package directions, then rinse with hot water to ensure pasta doesn’t get sticky when left to stand. (NOTE: If using regular noodles, use hot water as it washes away the starch better than cold water.) Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside. In the second pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.
2.Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.
3.Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping. Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.
4.Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.