Keto Mee Goreng (Fried Noodles) with Shirataki Noodles

Ingredients

• about 450 g Shirataki noodles
• about 225 g Shrimp, peeled and deveined
• 2 Eggs
• 1 cup Bean sprouts
• 3 cloves Garlic, minced
• 1 tbsp Red chili paste
• 2 tbsp Soy sauce (gluten-free)
• 2 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Thoroughly rinse the about 450 g shirataki noodles under cold water, then pat them completely dry with paper towels.
2. 2Heat the 2 tbsp olive oil in a wok or large skillet over medium-high heat, which is 204°C.
3. 3Add the 3 cloves minced garlic and 1 tbsp red chili paste to the hot oil and sauté for 1 minute until fragrant.
4. 4Add the about 225 g shrimp to the wok and cook for about 3 minutes, until they turn pink and opaque. The internal temperature should reach 63°C.
5. 5Push the shrimp to one side of the wok. Crack the 2 eggs into the empty side of the wok and scramble them until cooked through, about 2 minutes.
6. 6Add the prepared about 450 g shirataki noodles and 1 cup bean sprouts to the wok with the shrimp and eggs. Stir-fry everything together for 5-7 minutes, until the noodles are heated through and the bean sprouts are slightly tender.
7. 7Stir in the 2 tbsp gluten-free soy sauce until everything is evenly coated.
8. 8Serve the Keto Mee Goreng hot.

Substitutions

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