I am a huge fan of asian noodle dishes. A guilty pleasure at any Chinese restaurant has always been chow mein noodles. Oh, but the calories! One order tops out at more than 500 calories. In my life long quest of trying to enjoy my favorite foods in a healthier way at home, I finally perfected my recipe for my super low calorie noodle stir fry!
It takes 15 minutes or less, is easy to make, and I CRAVE it! Not surprisingly, this super low calorie noodle stir fry is a frequently requested favorite of my family and friends (who at first didn’t realize it was oh so waistline friendly!) The ingredient that makes this possible is shirataki noodles. It took me years (yes, years), to find a way to cook these low calorie noodles that I love. But low and behold, this noodle (really its a zero calorie root that eats like a noodle), has made my noodle loving dreams come true!
I eat this low calorie stir fry regularly. I eat it as part of a healthy way to manage my weight and also when I need to lose weight. It is so low calorie and yummy, I include it on my 3-day diet plan that I use when I need to lose weight fast! It’s just delicious and a fantastic staple all around!
Read on below to try this recipe out for yourself!
Ingredients
Serves 1
279 Total calories
Meat
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12 medium shrimp, peeled
Produce
- 1 cup shredded cabbage, packed
- 1/2 cup Broccoli, chopped
- 1 Garlic clove or 1 tsp minced garlic
- 1/4 cup Carrots, shredded
- 1/4 cup Onions, chopped
- 1 green onion, as garnish
Refrigerated
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1 Egg, large
Condiments
- 1 tbsp sriracha sauce
- 1 tbsp low sodium Tamari or Soy sauce, dark
Pasta & Grains
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8 oz Shirataki NoodlesI buy the Nasoya brand at Safeway for $1.99 an 8 oz package. They are located by the produce in the cold case that has the tofu. So far, Safeway is the only grocery store I can find them. If you can’t find them at a local market you can also order them online. The best price (and quality) I have found is from Miracle Noodle. This 6-pack works out to $2.80 a package. It contains zero carb rice, which I don’t like as much as the noodles, but is still good!
Baking & Spices
- 1 tsp Sukrin Gold, or Sugar Free brown sugar
- 1/8 tsp Ginger powder
- 1/4 tsp Garlic powder
- 1/8 tsp Onion powder
- 1/2 tsp Better than Bouillon Roasted Chicken Base, or other stock
- chili flakes to taste
- pepper to taste
Oils & Vinegars
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1 tsp Sesame or vegetable oil
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2 tsp Rice vinegar
Instructions
- In a 10″ skillet, over medium heat, heat the sesame oil. Add the minced garlic directly to the oil and heat.
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Meanwhile, rinse the noodles in cold water for a minimum of 1 minute. Drain when ready. *This is a very important step. The noodles (being a root) have a strange smell right out of the package and need to be thoroughly rinsed to remove it.
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When the oil is hot and the garlic is starting to brown, add the drained noodles.
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Add the chicken stock and stir until completely coated. Allow to cook for 2-3 minutes. Reduce heat.
- Add the shrimp, cabbage, broccoli, carrots, and onions, and stir fry for 1 minute.
- Add in the vinegar, Sukrin gold, ginger powder, garlic powder, onion powder, Tamari, pepper, and chili flakes.
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Move the shrimp, noodles and vegetables to one side and crack in the egg and scramble it. Once scrambled, combine.
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Garnish with chopped green onions, sriracha and serve immediately.
- Enjoy!
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