I think I’ve mentioned this before, but I really enjoy trying new things. I get this from my dad. He’s the first one to try something new at a restaurant, and always encouraged us to try new things as kids, too. So when I got a craving for noodles, I picked up some shirataki noodles from my local Asian market and then promptly left them in the refrigerator for three weeks. (For those of you who don’t know, shirataki noodles basically have the nutritional impact and benefit of iceberg lettuce.) I’ll admit: I was intimidated by them. Noodles made out of yams? Are you kidding me? I had to work up the courage to try them, and I’m so glad I did!
After rinsing the noodles thoroughly under running water, and this was a VERY IMPORTANT STEP, I marinated them for about 15 minutes in amino acids and a tiny bit of fish sauce. Then I put the noodles in a non-stick skillet with a tiny bit of coconut oil to cook off some of the excess liquid. This worked well and favorably changed the structure of the noodles. I was pleasantly surprised how great they tasted. They’re not exactly like rice or wheat noodles, but the texture was extremely palatable. I can’t wait to make a version of Pad Thai and ramen!
2 packages shirataki noodles (in water)
1/2 lb uncooked, peeled shrimp (or more if you REALLY LIKE SHRIMP)
1 large handful organic pea shoots (available at Trader Joe’s and probably Whole Foods or Kroger)
2 Tbsp Bragg’s amino acids or raw coconut amino acids
1 tsp MSG-free fish sauce
1/3 cup unsweetened coconut milk
1 tsp coconut oil
1/2 tsp curry powder (more if you like spicy noodles)
pinch of red pepper flakes
1) Open shiritaki noodles and rinse thoroughly under running water. In a small bowl, combine amino acids and fish sauce then add noodles. Allow to marinate for 10-15 minutes.
2) In a medium skillet or small wok, heat coconut oil and add noodles and any remaining marinade. Saute for 5 minutes over medium high heat.
3) Add shrimp, coconut milk, curry powder and red pepper flakes to noodles and stir well. Allow to shrimp to poach in the coconut milk until they begin to barely pink up and curl slightly.
4) Add handful of pea shoots and allow to wilt in pan until just slightly soft and bright green, (about 1-2 minutes).
5) Remove from heat and serve immediately.