Shrimp and shirataki noodles tossed with pantry soy sauce, rice vinegar, sesame oil, and crushed red pepper; buy shrimp, shirataki noodles, and a green vegetable.
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Prep Noodles
1. Drain the shirataki noodles and rinse them under cold running water for 1 minute to remove the odor. Boil in a pot of water for 2 minutes, drain, then pan-dry in a hot, dry nonstick skillet over medium-high heat for 3 to 4 minutes until they squeak and no steam rises. Set aside.
2. Whisk the soy sauce, rice vinegar, sesame oil, crushed red pepper and hot sauce in a small bowl. Pat the shrimp dry and season with salt and black pepper. Mince the garlic.
1 lb Large shrimp, peeled and deveined,
3 clove Garlic,
2 tbsp Soy sauce,
1.5 tbsp Rice vinegar,
1 tbsp Sesame oil,
1 tsp Crushed red pepper,
1 tsp Hot sauce,
0.2 tsp Salt,
0.2 tsp Black pepper
Cook
3. Heat the cooking oil in a large skillet or wok over high heat until shimmering. Sear the shrimp in a single layer for 1 to 2 minutes per side until pink and just cooked through, then transfer to a plate.
1 lb Large shrimp, peeled and deveined,
1 tbsp Cooking oil
4. In the same pan, stir-fry the garlic and jalapeño for 20 seconds until fragrant. Add the broccoli with a splash of water, cover and steam for 2 minutes, then stir-fry uncovered for 1 minute until crisp-tender.
5. Add the noodles and the sauce to the pan and toss over high heat for 1 minute. Return the shrimp and toss for 30 seconds until coated and hot. Serve immediately.
2 packages Shirataki noodles (fettuccine style), drained,
1 lb Large shrimp, peeled and deveined,
2 tbsp Soy sauce,
1.5 tbsp Rice vinegar,
1 tbsp Sesame oil,
1 tsp Crushed red pepper,
1 tsp Hot sauce
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