- 2 packages (8 ounces each) tofu spaghetti noodles (such as Shirataki), drained and rinsed thoroughly
- 1 pound medium-size fresh or no-sodium-added frozen raw shrimp (31-40 count), thawed according to package directions
- 3 tablespoons low-sodium teriyaki sauce (≤320 mg sodium total)
- 4 cups fresh or plain frozen stir-fry vegetables (e.g., bell peppers, broccoli, snow peas, carrots – no added sauce)
- 1 cup frozen shelled edamame
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil (optional – for flavor, used sparingly)
- Crushed red pepper flakes or black pepper, to taste
Directions:
1. Microwave noodles for 1 minute; set aside. Place shrimp in a small bowl and toss with 2 tablespoons teriyaki sauce; set aside.
2. Place mixed vegetables and edamame in a large nonstick skillet with 1/4 cup water. Cover and cook, stirring occasionally, over medium-high heat for 7 minutes or until cooked through.
3. Stir shrimp into vegetable mixture; cover and cook 4 to 5 minutes or until shrimp is pink and cooked through.
4. Stir together remaining 1 tablespoon teriyaki sauce and the cornstarch, then stir into the mixture in the skillet until thickened. Gently stir noodles into skillet and cook until warmed through.
5. Drizzle with sesame oil and add pepper flakes or black pepper to taste. Toss everything together and serve hot.
