Low-Carb Shrimp and Angel Hair Pasta (Asian Style)

Low-carb Shrimp and Angel Hair Pasta

Have you heard of Miracle Noodles? They are literally a no-carb, no-calorie, gluten-free, vegan, “shirataki” noodle made out of a yam. Amazing, eh?

It’s a miracle! 😉

I found these at the local Harris Teeter in the Asian/International section. I know you can find them at Asian grocery stores, but if you ask for them, ask for shirataki noodles, or  yam noodles, as they come as a different (and cheaper) brand.

The really great part about these noodles (aside from all of the happy health benefits) is that they really absorb the flavor of basically anything you cook them in. Plus, they’re really long and fun to eat.

These lent themselves perfectly to my healthy, low-carb meal. To make this dish gluten-free, make sure you purchase gluten-free soy sauce and Ponzu sauce. On the other hand, if you’re having a hard time finding Ponzu sauce, replace it in the recipe with 2 more tsp. Soy Sauce and 2 tsp. Lemon Juice.

Low-Carb Shrimp and Angel Hair Pasta (Asian Style)

  • 1/2 lb. Peeled and Deveined White Shrimp
  • 1 Tbsp. Ponzu Sauce
  • 2 tsp.  Low-Sodium Soy Sauce
  • 1 Pouch Angel Hair Style Miracle Noodles
  • 1 Tbsp. Olive Oil
  • 1 Cup Broccoli Florets
  • 1 Cup Shitake or Baby Bella Mushrooms
  • 1 Tbsp. Water
  • 1/4 Cup Diced Green Bell Pepper
  • 2 Garlic Cloves, Minced
  • 2 Tbsp. Freshly Chopped Cilantro

Pour Miracle Noodles through a strainer and rinse well. They tend to have a fishy smell when the pouch is opened, so really rinse thoroughly.

In a small bowl, toss shrimp with Ponzu Sauce, Soy Sauce, and garlic. Cover and set aside.

In a wok or a frying pan over medium-high heat, toss broccoli and olive oil together, stirring occasionally, for about 2 minutes.

Add water and mushrooms and continue to stir occasionally for another 2 minutes.

Add shrimp, diced green peppers, and sauces to the wok and continue to stir. After a minute, add the miracle noodles. Continue to stir occasionally until the shrimp has turned red and cooked (about 3-5 minutes).

Finally, remove from heat and toss in fresh cilantro. Serve with a sprig of cilantro or parsley for garnish.

4.7 from 3 reviews
Low-Carb Shrimp and Angel Hair Pasta (Asian Style)
 
Prep time
Cook time
Total time
 
Low-carb pasta dish using shirataki noodles as a base with stir-fried shrimp and vegetables.
Author:
Recipe type: Pescetarian
Cuisine: Asian
Serves: 2
Ingredients
  • ½ lb. Peeled and Deveined White Shrimp
  • 1 Tbsp. Ponzu Sauce
  • 2 tsp. Low-Sodium Soy Sauce
  • 1 Pouch Angel Hair Style Miracle Noodles
  • 1 Tbsp. Olive Oil
  • 1 Cup Broccoli Florets
  • 1 Cup Shitake or Baby Bella Mushrooms
  • 1 Tbsp. Water
  • ¼ Cup Diced Green Bell Pepper
  • 2 Garlic Cloves, Minced
  • 2 Tbsp. Freshly Chopped Cilantro
Instructions
  1. Pour Miracle Noodles through a strainer and rinse well. They tend to have a fishy smell when the pouch is opened, so really rinse thoroughly.
  2. In a small bowl, toss shrimp with Ponzu Sauce, Soy Sauce, and garlic. Cover and set aside.
  3. In a wok or a frying pan over medium-high heat, toss broccoli and olive oil together, stirring occasionally, for about 2 minutes.
  4. Add water and mushrooms and continue to stir occasionally for another 2 minutes.
  5. Add shrimp, diced green peppers, and sauces to the wok and continue to stir. After a minute, add the miracle noodles. Continue to stir occasionally until the shrimp has turned red and cooked (about 3-5 minutes).
  6. Finally, remove from heat and toss in fresh cilantro. Serve with a sprig of cilantro or parsley for garnish.
Notes
To make this dish gluten free, use gluten free soy sauce and Ponzu sauce. Alternatively, if you can not find Ponzu sauce, replace with 2 tsp. soy sauce and 2 tsp. lemon juice.

 

Tags: , , , , , , , , , , ,

15 Responses to “Low-Carb Shrimp and Angel Hair Pasta (Asian Style)”

  1. Janice
    December 2, 2012 at 2:16 pm #

    Wow! This sounds great. I have never seen these noodles, but now I will make sure to look for them and give this recipe a try. Thank you!

    • Rachel
      December 2, 2012 at 6:42 pm #

      Look for them in the grocery store in the Asian/exotic food aisle, or perhaps the refrigerated aisle. You can also order them online or find them in their cheaper form at an Asian supermarket. They’re very fun noodles (in my opinion) 😉

  2. Sylvia Cross
    December 2, 2012 at 2:23 pm #

    Thank you for sharing this recipe! It looks delicious, and I am excited to find noodles that are actually gluten free. Have a great weekend!

    • Rachel
      December 2, 2012 at 6:38 pm #

      I was surprised that these noodles existed as well, but I was so happy to find them! I add them to meals to make the meals much bigger without adding calories and carbs. They work perfectly and make me feel much more full 🙂 I hope you have a great weekend as well!

  3. Katie M.
    December 2, 2012 at 6:25 pm #

    This is such a good idea. My husband doesn’t like shrimp, but I bet I could substitute grilled chicken or something, right?

    • Rachel
      December 2, 2012 at 6:35 pm #

      Yes, I’m sure you could use chicken. You could also substitute another type of whitefish or scallops if you want to stick with seafood. You could even leave out the “meat” altogether and go purely stir-fry veggies.

  4. Helen
    December 2, 2012 at 6:31 pm #

    YUM!

    • Rachel
      December 2, 2012 at 6:31 pm #

      🙂

  5. Bruce Hayward
    July 28, 2013 at 11:11 am #

    Thanks for the tip on the noodles!

    Hopefully they are carried where we shop.

    • July 29, 2013 at 2:34 pm #

      If not, you can order them online as well. They’re an awesome way to add bulk without calories! 🙂

  6. Leslie
    February 5, 2015 at 7:50 pm #

    Great recipe! I will definitely be making this again. I wasn’t sure how to incorporate the green pepper strips, since it’s mentioned in the ingredient list but not in the instructions. I chopped and put it on top as a garnish, but I think it would taste better if cooked in the stir fry. Thanks for sharing this!

    • February 9, 2015 at 11:15 am #

      Oh my goodness, yes! You were supposed to put the diced green pepper in with the stir-fry. Thank you for pointing that out, I had no idea I’d left that part out >blushes< I'm glad you still enjoyed them! Rachel recently posted…Pumpkin Chiffon Pie with a Triple Gingersnap CrustMy Profile

  7. Kate
    October 4, 2015 at 12:33 pm #

    Awesome recipe! I make it once a week now. I substituted red peppers for the green, because I liked the colour, and I’ve used the Fettuccine and Spaghetti style noodles for variety.

    • October 5, 2015 at 12:33 pm #

      I’m so glad you like it! I haven’t tried out the other textures of the noodles, but I totally should. If you’re purchasing a lot of Miracle Noodles it would be worth it to see if your local Asian grocery sells yam noodles under a different brand. I’ve found here that they’re $2-$3 less expensive than the Miracle Noodle brand.

  8. Kate
    October 7, 2015 at 12:56 pm #

    Yes, I agree! I don’t buy the Miracle noodle brand, I can get the same thing at local stores that carry this brand

    https://www.house-foods.com/tofu_shirataki/

    some also have the yam varieties

    thanks for tips!

Your comments make my heart (and my piglet) smile!

Rate this recipe:  

CommentLuv badge

%d bloggers like this: