Tahini Shrimp Stir-Fry

Ingredients

2 pkgs. Angel Hair Miracle noodles
1 lb. Clean Medium Shrimp
1/2 cup Carrot sticks
1/2 onion (sliced)
1/4 cup Frozen cut Green Beans
2 tbsp. Ginger Garlic Stir-fry Oil
2 tbsp. Liquid Aminos (subtitute light soy sauce)
Sesame seeds (optional)

Marinade

2 tbsp. Sesame Tahini
2 tbsp. Mirin
1 tbsp. Plain Rice Wine Vinegar
1/4 cup Liquid Aminos
2 cloves garlic (minced)


Combine all marinade ingredients and add to shrimp.  Let shrimp marinade for at least 15 minutes.

Dry roast your miracle noodles by first rinsing noodles very well then cut and pat dry.  Add to a nonstick pan over medium-high heat and toss for 2 minutes.  Set aside.

Preheat wok or pan add 1 tbsp. of ginger garlic oil and then add your carrots and onions.  Stir fry for 2 to 3 minutes.  Set veggies aside then drain your shrimp.  Add remaining oil and add shrimp to the pan.  Stir fry for 2 minutes then add noodles, carrots and onions.  Cook for 2 minutes then add 2 tbsp. liquid aminos and frozen cut green beans.  Toss for another 2 minutes then take off the heat.  Garnish with some sesame seeds and serve!

Enjoy this simple and flavorful stir-fry!

Low Carb Shrimp & Mushroom Pad Thai

Ingredients

12 oz. Small Shrimp (deveined, tails off)
2- Pkgs. Miracle Noodle Shirataki Fettuccine
1- 8 oz. Pkg. Fresh Mung Bean Sprouts
1- 15 oz. can Straw Mushrooms (rinsed and dried)
2 eggs (lightly beaten)
1 cup Carrot matchsticks
1 Green Onion (sliced)
2 tbsp Cilantro (chopped)
Nonstick cooking spray

 Sauce
1 tbsp + 1 tsp Fish Sauce
1/4 cup Tamarind Paste
1/4 cup + 1 tbsp Soy Sauce
2 tbsp + 1 tsp Smart Balance Chunky Peanut Butter
1 tsp Sriracha
1 tbsp Splenda
1/2 tsp Lime juice

First combine all the ingredients for the sauce.  Add 3 tablespoons of the sauce to the shrimp and let marinade for 10 to 15 minutes.  Meanwhile, prepare your veggies.  Prepare your noodles by rinsing them under cold water for a few minutes then placing them in a bowl and heating them for 2 minutes in the microwave.  Then pat the noodles completely dry.  Next add the eggs to a small skillet that has been sprayed with nonstick cooking spray to make an omelette.  Once eggs are done, transfer to a cutting board and slice into strips.
Now heat a wok on high heat and spray with nonstick cooking spray.  Add the mushrooms and cook for 2 minutes then add the shrimp and cook for another 2 minutes or until almost cooked through.  Now add all the remaining ingredients (except for green onions and cilantro) including the sauce.  Cook for 5 minutes.  Turn off the heat and toss in the green onions and cilantro.
Serve with a wedge of lime and top with some fresh chopped cilantro for garnish.

Makes 4 to 6 servings

Shrimp Jap Chae (Low Carb)

Ingredients

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

Chicken Japchae (Chap Chae)

If there is one korean dish that I absolutely love and can't live without it has to be Japchae!  Unfortunately the original dish has quite a bit of carbs since it uses cellophane noodles, which are made of sweet potato flour.  But I have come up with a way to continue enjoying my beloved Japchae without all those nasty carbs!  I hope you all enjoy this one!!!

Ingredients

1 Chicken Breast (sliced very thin)
1-package Miracle Noodle Shirataki Angel Hair (prepared per pkg. directions, then cut)
1 cup Fresh Spinach Leaves (sliced thin)
1 Green Onion (sliced)
2 heads Baby Bok Choy (sliced thin)
1/2 Onion (sliced)
1/2 cup Carrot Matchsticks
8 Whole Dry Shitake Mushrooms (reconstituted and sliced thin)
1 Egg (optional)
Sesame oil
Nonstick cooking spray
1 tbsp. Toasted Sesame Seeds

Sauce/Marinade

2 tsp. Splenda
1/4 cup Rice Vinegar
1/4 cup + 2 tbsp. Low Sodium Soy Sauce
1 clove Garlic (grated)
1/2 tsp. Sesame oil
1/2 tsp. White Pepper

Combine all the ingredients for the sauce/marinade.  You should have about a 1/2 cup.  Reserve 1/4 cup for use as the sauce for the noodles and vegetables.  Add the thin sliced chicken to the rest of the marinade and let it sit for at least 5 minutes.  Meanwhile prep all your vegetables.

 Now heat your wok on high heat and spray it.  Drain your chicken of the marinade and add it to the wok.  Cook for 3 to 5 minutes or until golden, then remove.

 Now spray your wok again and add the carrots and onions.  Add 1 tbsp. of the reserved marinade.  Cook for 3 to 4 minutes until slightly softened.  Move to a plate.

Spray your wok again and add the mushrooms.  Cook for 3 minutes then add the spinach,  bok choy and 1 tbsp. of the marinade.  Cook for another 2 minutes then remove.

Spray again and crack your egg into the wok.  Scramble the egg in the wok then push to the side and add your noodles.  Cook the noodles for 2 minutes with the remaining sauce then add the chicken and vegetables back to the wok.  Cook for an additional 2 minutes then turn off the heat and add the green onions, sesame seeds and a drizzle of sesame oil.  Toss everything together and serve.  Enjoy!

Scallop Pad Thai with Shirataki Noodles

Ingredients

8 to 9 Large Sea Scallops
2 tbsp. Dry Roasted Peanuts or Cashews (chopped)
1 Green Onion (sliced in 1" pieces)
2 Eggs
1 cup Fresh Bean Sprouts
1/2 cup Carrot Matchsticks
1 Pkg. Miracle Noodle Shirataki Fettuccine
1/3 cup Goya Tamarind Pulp (thawed)
3 tsp. Smart Balance Peanut Butter
3 tsp. Fish Sauce
2 tsp. Soy Sauce
2 tsp. Stevia Extract in the Raw or Splenda
1/2 to 1 tsp. Sriracha Hot Chili Sauce
Salt and Pepper
Nonstick Canola Spray

Combine tamarind pulp, peanut butter, fish sauce, soy sauce, sweetener and chili sauce.  Whisk them all together and set aside.
Pour shirataki noodles onto a mesh strainer and rinse well, for about 2 to 3 minutes.  Shake out all the excess water, put them in a microwave safe bowl and nuke for 1 minute.  Then drop them on some paper towel and pat dry, at this point you can cut them to any size you prefer.  Set aside.
Preheat your wok or a large pan.  Meanwhile, season your scallops with salt and pepper to taste.  When wok is ready spray with canola oil and add the scallops.  Cook for 2 to 3 minutes on each side.  Move them to a plate when ready.  Now add some more spray if necessary and add the carrots and bean sprouts.  Cook for 2 to 3 minutes.  Push the vegetables to the sides of the wok and crack the eggs into the center of the pan.  Scramble with a wooden spatula and push to the sides when ready.  Add more spray and add noodles and pad thai sauce.  Bring all the ingredients together using 2 wooden spatulas to toss everything together.  Lastly add the green onions, scallops and chopped nuts.  Cook for another 3 minutes while gently tossing everything together.
Serve with a wedge of lime and some fresh cilantro.  Enjoy!

Chicken and Mushroom Egg Foo Yung

Ingredients

Gravy

2 1/2 cups water + 2 tsp. Chicken Bouillon
2 tbsp. Soy Sauce
3/4 tsp. Xanthan Gum
1 Green Onion (chopped)
Pinch of White pepper

Omelette

4 Large Eggs (beaten with 1 tsp. soy sauce)
3 Baby Portobellos (sliced)
1/4 cup Onion (diced)
1/2 cup Matchstick Carrots (chopped)
2 cups Fresh Bean Sprouts
2 Green Onions (chopped)
1 cup Tyson Frozen Diced Grilled & Ready Chicken (roughly chopped)
2 tbsp. Soy Sauce
1 Garlic Clove (grated)
1 tbsp. Olive Oil
Sesame Oil
Pepper to taste

Preheat toaster oven to 350°

Heat olive oil in a saute pan and add the mushrooms and onions.  Cook for 5 minutes.  Meanwhile defrost chicken in microwave then chop.  When veggies are tender add more olive if necessary, then add the garlic and cook for another minute.   Add the chicken, bean sprouts, carrots, soy sauce and pepper.  Cook for another 6 to 8 minutes or until bean sprouts are limp.  Turn off the heat, stir in the green onions and a few drops of sesame oil and let it cool.

While we wait let's prepare the gravy.  Combine all ingredients (except green onion) and whisk until everything has dissolved.  Once thickened, turn off the heat, add the green onion and cover.
Now combine the eggs and chicken mixture and ladle into a 6 cup muffin pan that has been sprayed.

Bake for 20 minutes or until eggs are completely set. Serve with the gravy.

Makes 3 to 6 servings

*Note:  Any leftover gravy can be frozen for later use.

Shrimp Wonton Soup

Ingredients

10 Nasoya Wonton Wrappers

Wonton Filling

1/4 cup Leftover Shrimp dumpling filling (recipe here)

Broth

8 cups water + 2 tbsp. Low Sodium Chicken Bouillon Powder
1/2 tsp. Xanthan gum
1/4 cup Frozen Chopped Leaf Spinach
1 1/2 tsp. Dumpling dipping sauce (see recipe here)
Ground White Pepper to taste
1 Green onion (chopped) *optional

Place wonton wrapper in your hand so that it looks like a diamond. Add about a teaspoon of filling.

Wet the upper edges with water and fold the bottom half over and press at the seams to seal.

Wet one of the lower edges and bring both ends together and press to seal.

Set wontons aside.  In a 6 quart saucepan combine the water, bouillon, xanthan gum and dipping sauce whisk until the xanthan gum and bouillon have dissolved and bring to a boil.  Once boiling lower heat to medium and carefully add  your wontons.  Stirring constantly so that dumplings do not stick to the bottom.  Once wontons float to the top add your spinach, simmer for 2 minutes and turn off the heat.
Add 2 to 4 wontons to a bowl and ladle some broth over it, top with green onions.

These delicate wontons are sure to satisfy your urge for chinese!

NOTE:  The wonton wraps I use have 30g net carbs for 8 wraps.  So it's about 4g carbs per wrap, which I don't think is that bad, especially considering they are filled with protein and they are quite light.

Steam-Baked Shrimp & Crab Dumplings

This is a variation of the shrimp & tofu dumplings.  Very tasty and light.


Ingredients
12 Nasoya Wonton Wrappers
Crisco Original Nonstick Spray

Filling

12 Large Shrimp (cleaned, coarsely chopped)
1- 8 oz. pkg. Louis Kemp Crab Delights Flake Style (chopped)
1 egg (divided, lightly beaten)
2 tbsp. Sushi Soy Sauce
1/2" Fresh Ginger (grated)
1 Garlic Clove (grated)
2 cups Coleslaw Blend (shredded red & green cabbage with carrots)
2 tbsp. Green Onion (chopped)
1/8 tsp. Sesame Oil
Pepper to taste


Dipping Sauce
(See ingredients here)

Preheat toaster oven to 375°

Add coleslaw blend, crab delights and green onions to your food processor bowl and pulse 3 to 4 times to chop.  Heat a saute pan with nonstick spray.  Add coleslaw mixture, garlic, ginger and 1/2 of the soy sauce.  Cook for 5 minutes on medium heat or until cabbage has wilted.  Turn off the heat and let it cool.  Meanwhile prepare the dipping sauce by combining all the ingredients with a few drops of sesame oil.
Add shrimp to a food processor along with the egg white.  Pulse a few times to form a paste.  Combine the shrimp mixture with the cabbage mixture, sesame oil and the remaining soy sauce.  Spray a 12 cup mini muffin pan and place 1 wonton wrapper in each well.  Add a heaping teaspoon to the center of each wonton.  Lift the opposite ends of the wrapper so they meet in the center.  Seal them with the beaten egg yolk.  Brush a little water over each dumpling and cover tightly with aluminum foil that has been sprayed.  Bake in the toaster oven for 20 minutes.

**Freeze any leftover filling for use at a later date.  Any leftover dipping sauce can also be frozen.

Steam-Baked Shrimp and Tofu Dumplings

Ingredients
12 Nasoya Wonton Wrappers
Crisco Original Nonstick Spray

Filling

12 Large Shrimp (cleaned, coarsely chopped)
3 oz. Nasoya Firm Tofu Cubes (chopped)
1 egg (separated, lightly beaten)
2 tbsp. Sushi Soy Sauce
1/2" Fresh Ginger (grated)
1 Garlic Clove (grated)
2 cups Coleslaw Blend (shredded red & green cabbage with carrots)
2 tbsp. Green Onion (chopped)
1/8 tsp. Sesame Oil
Pepper to taste


Dipping Sauce
2 tbsp. Soy Sauce
2 tbsp. Rice Vinegar
1/4 tsp. Splenda
1 Garlic Clove (grated)
1/4 tsp. All Natural Hoisin Sauce
1 tbsp. Green Onion (chopped)
1/4 tsp. Sesame seeds
Sesame Oil

Preheat toaster oven to 375°

Add coleslaw blend and green onions to your food processor bowl and pulse 3 to 4 times to chop.  Heat a saute pan with nonstick spray.  Add coleslaw, tofu, garlic, ginger and 1/2 of the soy sauce.  Cook for 5 minutes on medium heat or until cabbage has wilted.  Turn off the heat and let it cool.  Meanwhile prepare the dipping sauce by combining all the ingredients with a few drops of sesame oil.
Add shrimp to a food processor along with the egg white.  Pulse a few times to form a paste.  Combine the shrimp mixture with the cabbage mixture, sesame oil and the remaining soy sauce.  Spray a 12 cup mini muffin pan and place 1 wonton wrapper in each well.  Add a heaping teaspoon to the center of each wonton.  Lift the opposite ends of the wrapper so they meet in the center.  Seal them with the beaten egg yolk.  Brush a little water over each dumpling and cover tightly with aluminum foil that has been sprayed.  Bake in the toaster oven for 20 minutes.

Makes 12 dumplings