Shirataki Singapore Noodles

Tofu Shirataki Singapore Noodles
Recipe type: Chicken Dishes / Seafood
Prep time: 
Cook time: 
Total time: 
  • 1 teaspoon vegetable oil
  • 2 large eggs, beaten
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh minced ginger
  • ¾ pound shrimp, 26-30 count, peeled and cut in half lengthwise
  • 1 cup cooked chicken breast, shredded
  • 2 tablespoons curry powder
  • 1 cup red bell pepper, thinly sliced
  • 1 cup bean sprouts
  • 2 packages Tofu Shirataki
  • 1 tablespoon soy sauce
  • ½ teaspoon sea salt
  • ¼ up green onion, thinly sliced on the diagonal
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Heat ½ teaspoon oil over high heat in nonstick, 8-inch frying pan.
  3. Add ½ of egg mixture and swirl in pan to form thin omelet. Turn out onto plate. Repeat with remaining egg and oil.
  4. When cool, cut into very fine strips.
  5. Heat 2 tablespoons oil in large frying pan or wok over high heat.
  6. Add ginger and garlic and stir once.
  7. Add shrimp and stir fry until they curl
  8. Add curry powder and stir a few times, then add chicken, red pepper and bean sprouts.
  9. Stir-fry until vegetables start to soften.
  10. Add noodles, salt, soy sauce and green onion.
  11. Stir-fry until noodles are piping hot.
  12. Serve immediately. Makes four side or two main course servings.