Keto Shiritaki Noodle Stir-Fry with Shrimp and Vegetables

Ingredients

• about 450 g Shirataki Noodles
• about 450 g Shrimp
• 1 cup Broccoli Florets
• 1 medium Bell Pepper
• 1/2 cup Carrots
• 2 tbsp Soy Sauce (Tamari for gluten-free)
• 1 tbsp Erythritol
• 1 tbsp Rice Vinegar
• 1 tsp Ginger
• 2 cloves Garlic
• 1/4 tsp Xanthan Gum
• 1 tsp Sesame-free Toasted Seeds (e.g. sunflower seeds)
• 2 tbsp Avocado Oil

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

Instructions

1. 1Rinse the shirataki noodles thoroughly under cold water and drain well. Pat dry with paper towels.
2. 2Heat avocado oil in a large skillet or wok over medium-high heat.
3. 3Add the shrimp and cook for 2-3 minutes, or until pink and cooked through.
4. 4Remove the shrimp from the skillet and set aside.
5. 5Add the broccoli florets, bell pepper, and carrots to the skillet and stir-fry for 5-7 minutes, or until tender-crisp.
6. 6In a small bowl, combine soy sauce, erythritol, rice vinegar, ginger, garlic, and xanthan gum.
7. 7Add the shirataki noodles and shrimp to the skillet. Pour the sauce over the noodles and vegetables.
8. 8Stir-fry for another 2-3 minutes, or until the sauce has thickened slightly.
9. 9Garnish with sesame-free toasted seeds before serving.

Substitutions

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