Nasoya Pasta Zero Spaghetti noodles are traditional Japanese shirataki...
Shirataki Noodles with Red Curry Broth
- 1 pkg Nasoya® Pasta Zero Shirataki Spaghetti Noodles
- 3 tbsp red curry paste
- 15 leaves fresh Chinese basil or Italian basil, chopped
- 8 stalks scallions, chopped
- ½ cup shitake mushroom caps thinly sliced
- 2 cloves garlic, sliced
- 8 fresh Thai chilies
- 4 tbsp hot sesame oil divided
- 4 cups reduced sodium vegetable broth
- Soy sauce to taste
Prepare noodles according to the package and set aside. Place whole Chilies onto aluminum foil and coat with 1 tablespoon sesame oil. Close foil loosely and broil until soft, about 10 minutes. In a pot, bring broth to a boil. Add tops of chopped scallion and 1 chopped garlic clove to broth. Keep at a simmer. Heat 3 tablespoons sesame oil in wok or large cast iron saute pan to medium-high heat. Remove stems of Chilies and place into pan with garlic, curry and then scallions, basil and mushrooms. Saute for 8 to 10 minutes.
Add noodles and saute for 3 more minutes, adding soy sauce to taste. Place contents of wok into four bowls. Ladle 2 scoops of Broth into each bowl. Garnish with fresh basil leaves and serve.
Per Single Serving:
- Calories 170
- Fat 15g
- Protein 2g
- Carbohydrate 10g
- Sodium 180mg
- Fiber 4g
- Cholesterol 0mg