Yup, I've been obsessed with sriracha sauce lately and I'm not gonna lie. I've been adding it to literally everything I eat these days, even salads (salad dressing recipe here)! Another ingredient I've been crazy about these days is the shirataki noodles. Not only are they super low calorie, but I love the chewy, bouncy mouthfeel of the noodles that great resembles glass noodles.
So let's combine these two together for a quick, 1 pan lunch! For 1 LARGE serving (in terms of volume, not calories), you'll need:
200g shirataki noodles
100g shredded cabbage
1/4 white onion, thinly sliced
1 king oyster mushroom (around 50 - 60g), sliced
8 peeled shrimps (around 70g)
2 cloves garlic, finely chopped
1 tbsp light soy sauce
1 tbsp fish sauce (replace with light soy sauce if you don't have)
1 tbsp honey
1 tbsp sriracha
1 tsp sesame oil
pinch of salt, garlic salt, ground ginger
optional: zucchini, sliced.
I had just a bit leftover (around 40 - 50g) in the fridge so I just added them in.
First up, boil the shirataki noodles. There'll be a strong fishy odour when you pour it out of the packet. While there's some who claims that the fishiness can be rinsed away, I always prefer to boil mine for a couple of minutes along with a clove of crushed garlic and a pinch of salt and ground ginger to be safe.
Then, drain the noodles and set aside.
In a small bowl, mix the soy sauce, fish sauce, honey, sriracha and sesame oil together until well combined and set aside.
In a heated non-stick pan, grease it with a little cooking spray and stir fry the onions until they turn slightly transparent. Then, add in the chopped garlic (I actually reused the boiled garlic from pre-boiling the noodles, but you can use two fresh cloves of garlic instead) and stir fry for a while more until fragrant. Then, add in the cabbage (and zucchini) with a pinch of garlic salt and cook until the cabbage are slightly wilted. Add in the mushrooms, shrimps and noodles. Give it a quick stir to combine, before pouring in the sauce mixture. Give it a good toss to make sure that everything is well coated with the sauce. Continue stir frying until the shrimps are fully cooked and it's done!
I served mine along with some frozen chicken gyoza that I've steamed, but you can just have the stir-fried noodles on its own. It'll make a decent portion, hearty lunch!
