raw material
- 16 ounces konjac noodles
- 1 tablespoon cooking oil
- 8 ounces shrimp
- 2 cups shredded cabbage
- ¼ cup chicken broth
- 1 small carrot peeled and shredded
- 1 stalk scallion separated green and white, thinly sliced
- 3 cloves garlic, minced
- ½ teaspoon minced fresh ginger
- 2 tablespoons soy sauce for more flavor
- 2 tablespoons oyster sauce for more flavor
- 1 teaspoon sriracha chili sauce
- ½ teaspoon sugar
- ¼ teaspoon freshly ground black pepper
Cooking Guide
Prepare konjac noodles : Drain shirataki noodles. Rinse briefly with cold water and set aside.
Cook the spices: Preheat a medium or large skillet with cooking oil. Add the white parts of the scallions, garlic and ginger. Stir fry for about 1 minute.
Next cook the vegetables: add the shredded cabbage and stir-fry for about 2 minutes. Pour in 1/4 cup hot water and continue cooking, allowing the cabbage to wilt. Add carrots and sauté for another 30 seconds.
Next cook the shrimp: Add the shrimp and stir-fry until the shrimp turn pink.
Add konjac noodles and seasonings: Add konjac noodles. Pour in the seasonings and stir-fry evenly. Have a taste. If needed, add more soy sauce. Garnish with the green parts of the sliced onions. Serve immediately
