Shrimp Tofu Noodles

Shrimp Tofu Noodlles

Shrimp Tofu Noodles

This recipe, Shrimp Tofu Noodles, I couldn’t find Tofu Shirataki Noodles, so I used Yakisoba Stir Fry Noodles in Teriyaki flavor, I got the noodles in Stop and Shop; but look in your refrigerator section of your supermarket.  These noodles were very good, if fact I have made them with salmon a few times.


Shrimp Tofu Noodles Recipe


Shrimp Tofu Noodles

1 lb. fresh or frozen medium shrimp

3 Tbsp. water

2 Tbsp. hoisin sauce

2 Tbsp. reduced-sodium soy sauce

2 tsp. Sriracha sauce

2 Tbsp. canola oil or olive oil

4 cloves garlic, minced

2 tsp. grated fresh ginger

3 packages (8 oz. each) refrigerated spaghetti-shape noodles substitute

1 package (12 oz.) fresh stir-fry vegetable medley

¼ cup sliced green onions

½ tsp. toasted sesame oil


Thaw shrimp, if frozen.  Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.  Set aside.

In small bowl whisk together the water, hoisin sauce, soy sauce and Sriracha; set aside.

In extra-large skillet heat 1 tablespoon of canola oil over medium-high heat.  Add shrimp, garlic and ginger to hot oil.  Stir-fry about 2 minutes or until shrimp are opaque.  Remove shrimp from skillet.  Meanwhile, drain and rinse noodle substitute; pat dry with paper towel.

Heat the remaining 1 tablespoon canola oil in the skillet.  Add vegetables to hot oil; stir-fry 3 to 4 minutes or until crisp-tender.  Add noodle substitute and hoisin sauce mixture to vegetables in skillet; stir to coat.  Return shrimp to skillet; toss together until heated through.  Divide among four bowls.  Sprinkle with green onions.  Drizzle with sesame oil.  Serve immediately, sauce will thin as it stands.          4 servings


(Recipe for Shrimp Tofu Noodles, Healthy Meals in Minutes, Diabetic Living, 2015)


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