Saucy shrimp + DIY squash noodles = crazy delicious! For more veggie-noodle goodness, see here.
½ of recipe (about 2 cups): 254 calories, 4.5g total fat (1g sat fat), 764mg sodium, 27.5g carbs, 6.5g fiber, 15.5g sugars, 29g protein
You’ll Need: small bowl, veggie peeler, large skillet, nonstick spray, strainer
Prep: 20 minutes • Cook: 15 minutes
1½ tablespoons reduced-sodium/lite soy sauce
1 teaspoon sesame oil
1 packet natural no-calorie sweetener
¾ teaspoon chopped garlic
½ teaspoon onion powder
1 pound (about 2 medium) yellow squash
2 cups bean sprouts
1 cup thinly sliced onion
8 ounces (about 16) raw large shrimp, peeled, tails removed, deveined
¼ teaspoon garlic powder
1 cup chopped scallions
1. To make the sauce, in a small bowl, combine soy sauce, oil, sweetener, chopped garlic, and ¼ teaspoon onion powder. Mix well.
2. Slice off and discard squash ends. Using a veggie peeler, slice squash into wide strips, rotating the squash after each slice.
3. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add squash and bean sprouts. Cook and stir until slightly softened, about 4 minutes.
4. Transfer to a strainer, and thoroughly drain excess liquid.
5. Remove skillet from heat. Re-spray, and return to medium-high heat. Cook and stir onion until mostly softened, about 3 minutes.
6. Add shrimp, and season with garlic powder and remaining ¼ teaspoon onion powder. Cook and stir for about 3 minutes, until onion has fully softened and shrimp are fully cooked.
7. Reduce heat to medium low. Add scallions and drained veggies, and drizzle with sauce. Cook and stir until hot and well mixed, about 2 minutes.
MAKES 2 SERVINGS
HG FYI
This recipe calls for a standard veggie peeler (as opposed to a veggie spiralizer). The standard peeler gives you wider noodles, perfect for chow fun.
Chew on This …
Chow-fun noodles are extra wide … but YOU won’t be if this recipe finds its way into your regular rotation.