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Shrimp Tofu Noodles
Diabetic Living Magazine
“Watching your carb intake? This 20-minute recipe is one you'll want to try. We've paired shrimp with a time-saving store-bought fresh vegetable medley and a zesty homemade sauce and served it over tofu noodles. These noodles are gluten-free, so they're lower in carbs and have fewer calories than spaghetti.”
1 pound fresh or frozen medium shrimp
3 tablespoons water
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons Sriracha
2 tablespoons canola oil or olive oil, divided
4 cloves garlic, minced
2 teaspoons grated fresh ginger
3 (8 ounce) packages refrigerated spaghetti-shaped noodle substitute, such as House Foods Tofu Shirataki brand
1 (12 ounce) package fresh stir-fry vegetable medley, such as Dole brand
¼ cup sliced scallions (2) (optional)
½ teaspoon toasted sesame oil
1Thaw shrimp if frozen. Peel and devein the shrimp, leaving tails intact if desired. Rinse the shrimp; pat dry with paper towels. Set aside. Meanwhile, whisk together the water, hoisin sauce, soy sauce, and Sriracha in a small bowl; set aside.
2Heat 1 tablespoon of the canola oil (or olive oil) in a 12-inch skillet over medium-high heat. Add the shrimp, garlic, and ginger to the hot oil. Stir-fry about 2 minutes or until the shrimp are opaque. Remove the shrimp from skillet; set aside. Meanwhile, drain and rinse the noodle substitute; pat dry with paper towels.
3Heat the remaining 1 tablespoon canola oil (or olive oil) in the skillet. Add vegetable medley to the hot oil; stir-fry 3 to 4 minutes or until crisp-tender. Add the noodle substitute and the hoisin sauce mixture to the vegetables in skillet; stir to coat. Return the shrimp to the skillet; toss together until heated through. Divide among four bowls. If desired, sprinkle with sliced scallions. Drizzle with sesame oil. Serve immediately (the sauce will thin as it stands).