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. Â 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.
- 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
- 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.
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