Wednesday, January 28, 2015

Shrimps Zoodles "Lo Mein"

Zoodles "Lo Mein"

Serves 2

For the sauce:
1/2 cup reduced sodium chicken broth
1 tbsp reduced sodium soy sauce
1 tbsp oyster sauce
1/2 tbsp black vinegar
1/2 tsp sugar
2 tbsp water
1 tbsp cornstarch


For the zoodles:
2 medium zucchini, ends trimmed
10 shrimps, shelled & deveined
salt & pepper, to taste
2 tsp grapeseed or canola oil, divided
3/4 cup sliced bok choy
1/2 cup shredded carrots
1 red capsicum, sliced
1/2 tbsp grated fresh ginger
2 garlic cloves, chopped


1) For the sauce – in a medium bowl, combine the first 6 ingredients then whisk in the cornstarch until smooth.

2) Using a spiralizer fitted with a shredder blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands to about 8 inches long so they’re easier to eat.

3) Season shrimps with salt & pepper. Heat a large nonstick wok over high heat. When very hot, add 1 tsp of oil and shrimps. Cook 2 to 3 minutes on each side until they are opaque. Set aside.

4) Add the remaining oil, bok choy, carrots, capsicum, ginger and garlic. Cook until crisp tender, 2 to 3 minutes. Set aside with the shrimps.

5) Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 minute.

6) Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, 2 minutes.

7) Add the shrimps and vegetables to combine, then divide between two serving bowls.


Adapted from Skinny Taste.

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