| |
| |
6
|
tbsp
|
Ketchup
|
|
1
|
tbsp
|
Splenda
|
|
| 1 |
tsp
|
White Vinegar
|
|
| 2 |
tbsp
|
Soy Sauce
|
|
| 1 |
tbsp
|
Fish Sauce
|
|
| 1 |
tsp
|
Starch
|
|
2
|
tsp |
Chili Paste (to taste)
|
|
| 2 |
tbsp |
Vegetable Oil
|
|
2
|
|
Cloves Garlic (minced)
|
|
2
|
large |
Eggs (beaten) |
|
| 2 |
cups
|
Bean Sprouts
|
|
| 1/2 |
lb
|
Baby Shrimp (cooked/thawed if frozen and drained)
|
|
16
|
oz
|
Fettuccine Tofu Shirataki Noodles
|
|
1/2
|
cup
|
Green Onion (thinly sliced, diagonally)
|
|
2
|
tbsp
|
Unsalted Roasted Peanut (finely chopped)
|
|
| 4 |
|
Sprigs of Cilantro (for garnishing)
|
|
| |
|
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| |
| 1. |
To make sauce: Combine ketchup, Splenda, vinegar, soy sauce, fish sauce, starch, and chili paste. Heat oil in large frying pan or wok over high heat. Add garlic and gry until it turns pale gold. |
| 2. |
Add eggs and scramble until its almost set.
|
| 3. |
Add bean sprouts and shrimp. Stir-fry until heated through. Add sauce and cook until it boils. Shirataki noodles and green onion. Stir - Fry until its hot.
|
| 4. |
Transfer to platter; sprinkle with peanuts and garnish with cilantro.
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2 Servings
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