Shrimp Jap Chae (Low Carb)


1 lb. Large shrimp (21-25) Cleaned, tails off
2 pkgs. Miracle Noodle Shirataki Angel Hair
1 cup Carrot matchsticks
5 Green Onions (cut to 1" pieces)
1- 6 oz. bag of Baby Spinach (torn)
8 Dried Shitake Mushroom caps (reconstituted and sliced)
1- 15 oz. can Straw mushrooms
1 cup Sliced Baby Portobello mushrooms
1 small Sweet Onion (sliced)
2 Eggs (beaten)
2 Garlic cloves (minced)
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
1 tbsp. Fish Sauce
2 tbsp. Splenda
1 tsp. Toasted Sesame oil
2 tsp. Sesame seeds
Nonstick spray
Pepper to taste

Let us first make the sauce/marinade for our jap chae.  Combine the soy sauce, rice vinegar, fish sauce, garlic, splenda, 1/4 cup of the water used to reconstitute your shitake mushrooms and 1/4 tsp of the sesame oil.  Add a 1/4 cup of the sauce to the shrimp and marinade for 30 minutes.  Meanwhile prepare your noodles according to package instructions.  Drain and rinse the straw mushrooms and pat them dry.  Make an omelette with the beaten eggs and set aside to cool slightly in order to slice it into strips.
Now heat your wok with some nonstick spray and add all your mushrooms.  Saute for 5 minutes then add 1 tbsp of the sauce.  Now add the carrots and onions and saute for another 5 minutes.  Once onions and carrots have slightly softened add the noodles and the remaining sauce.  Toss for 5 minutes then remove from the wok.  Wipe your wok clean and spray it again.  Get the wok very hot and then add the shrimp.  Cook for 3 to 4 minutes then return the noodle vegetable mixture to the wok.  Add the remaining sesame oil, sliced omelette, green onions and sesame seeds.  Add pepper to taste and toss together for another 3 to 4 minutes.

Serves 6 to 8


Inspired by eRecipeCards said...

Wonderful post. So many layers of flavors... love this

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