Low Carb Pasta Fix and Shrimp and Edamame Stir-Fry Recipe

Posted on May 25, 2016 in BLOG, RECIPES


Have you tried Tofu Shirataki noodles?


If you are a pasta lover then these little noodles are you save and grace!


Not only are they calorie friendly they also save you cooking time! Here’s how you make them:

Step 1

Open the bag of shirataki noodles and drain them into a colander. The noodles always come pre-hydrated and do not require cooking, but the packing water will smell fishy and not at all like you want your spaghetti to smell.

Step 2

Rinse the noodles in the colander under cold, running water for 1 to 2 minutes before placing the colander bowl beneath the colander and filling it to soak the noodles while you prepare the rest of your dish. Strictly speaking, this is not necessary if you are in a hurry and don’t have much prep work to do with the rest of your dish, but it will ensure that all of the fish smell is removed. Another method of smell removal is to parboil the noodles for two to three minutes, then drain them.

Try this Shrimp and Edamame Stir-Fry recipe and see how you like them-



4 tablespoons hoisin sauce

3 tablespoons Braggs liquid aminos

1 ½ tablespoons fresh lime juice

1 teaspoon Sriracha or other hot sauce (optional)

2 packages of tofu shirataki noodles -or- you can use regular soba noodles (6oz)

3 teaspoons olive oil

2 cloves garlic, minced

1 bag of mini frozen shrimp or 1 lb of fresh shrimp

1 red bell pepper, cut into strips (add any veggies you want- ie. mushrooms, peas, onions, ect)

4 scallions, sliced

1 ½ cups frozen shelled edamame, defrosted



Mix the hoisin sauce, soy sauce, lime juice, and Sriracha together in a bowl.

Follow the instructions above to make the noodles.

Meanwhile, heat 2 teaspoons oil in a wok or large skillet over high heat.  You want it HOT! Add the garlic and cook until fragrant, about 30 seconds.  Add the shrimp and cook, stirring often, until they just turn opaque, 2-3 minutes.  Transfer the shrimp to a plate.

Heat the remaining 1 teaspoons oil in the wok.  Add the bell pepper, scallions (reserve some for garnish), and edamame.  Cook 2-3 minutes, stirring often, until vegetables are crisp tender.  Add the shrimp back to the wok along with the sauce.  Cook until the sauce is heated through, about 1 minute, and then add the noodles.  Toss to mix all of the ingredients together.  Garnish with reserved scallions before serving.


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