YELLOW CURRY NOODLES WITH TOFU SHIRATAKI

This delicious yellow curry noodles dish is topped with pan-fried shrimp. It’s an easy, comforting meal that’s ready in less than 45 minutes. Grab some chopsticks and be ready to get your slurp on!

INGREDIENTS

Shrimp:

1 pound (450g) large shrimp (21/25 count), peeled and deveined

1 tablespoon olive oil

Pinch of salt

Noodle Soup:

1 pack of Shirataki Oat Fibre Fettuccine

2 stalks of lemongrass

1 tablespoon vegetable or olive oil

1 tablespoon minced ginger (from about a 1-inch piece)*

4 garlic cloves, minced

2 teaspoons curry powder (mild spice)

5 cups (about 1.2 liters) vegetable broth

3/4 cup (175ml) full-fat coconut milk (can sub with low-fat coconut milk)

1/2 teaspoon salt, add more if necessary

2 medium zucchini, spiralized

2 large carrots, peeled and julienned

Optional Garnish:

Sliced scallions

Red pepper flakes

Black sesame seeds