Singapore Noodles
Makes 4 side dish servings or 2 main course servings

A Chinese restaurant classic done low-carb style.

1 tsp. vegetable oil
2 large eggs, beaten
2 Tbsp. vegetable oil
2 cloves garlic, minced
1 Tbsp. fresh minced ginger
1/4 lb. shrimp, 26-30 count, peeled and cut in half lengthwise
1 cup cooked chicken breast, shredded
2 Tbsp. curry powder
1 cup red bell pepper, thinly sliced
1 cup bean sprouts
2 packages tofu shirataki noodles, prepared according to Basic Shirataki Noodle Preparation (below)
1 Tbsp. soy sauce
1/2 tsp. sea salt
1/4 cup thinly sliced on the diagonal green onion

Heat 1/2 tsp. of the 1 tsp. oil over high heat in a nonstick, 8-inch frying pan. Add 1/2 of the egg mixture and swirl in the pan to form a thin omelet. Turn out onto a plate. Repeat with the remaining egg and oil. When cool, cut into very fine strips.

Heat the 2 Tbsp. oil in a large frying pan or wok over high heat. Add the ginger and garlic and stir once. Add the shrimp and stir-fry until they curl. Add the curry powder, and stir a few times, then the chicken, red pepper, and bean sprouts. Stir-fry until the vegetables start to soften. Add the noodles, salt, soy sauce, and green onion. Stir-fry until the noodles are piping hot. Serve immediately.

Per Serving (4)
Effective Carbohydrates: 4.6 g; Carbohydrates: 7.6g; Fiber 3.0 g; Protein: 21 g; Fat: 12 g; Calories: 234


Basic Shirataki Noodle Preparation

1 or 2 8 oz. packages shirataki noodles
2 tsp. sea salt

Open the package(s) and drain the noodles in a sieve. With scissors, cut the noodles into shorter lengths.

In a medium sized pot, bring 1 quart of water to a boil. Add the salt and the shirataki noodles. When the water returns to a boil, drain the noodles and cool under cold water and drain well if you are not using them immediately.