Hooray for PB2! It’s literally has changed my life in terms of smoothies and meals. A fantastic peanut butter substitute – a quarter or less of the calories and packed with flavor. You won’t notice a difference except that the scale will still be in your favor!
The best part of making it yourself? Swap out any produce you typically pick around with something that you’ll be searching through the noodles for like buried treasure. Feel free to swap the shrimp for tofu or chicken and you’re good to go!
6 Tbsp. PB2
4 oz. hot water
1/2 Tbsp. sriracha
1 1/2 Tbsp. honey
1 1/2 Tbsp. low-sodium gluten free soy sauce
1 tsp. cornstarch
2 packets Shirataki noodles
1 Tbsp. extra-virgin olive oil
8 oz. steamed shrimp
2 cups broccoli slaw
1 red pepper, sliced
1 egg + 2 egg whites = beaten
1/4 cup chopped cilantro
1. Make the peanut sauce in a small saucepan, whisking together the PB2, hot water, sriracha, honey, and soy sauce. Bring it to a boil, and then reduce the stove to medium-high heat. Sprinkle the cornstarch over the top, and whisk for about five minutes. Once the sauce has reduced enough to thicken, remove from heat. Set aside to prepare the stir fry.
2. Bring a large pot of salted water to a boil, and cook the shirataki according to the directions on the package. Drain, and set aside.
3. Place a large wok or heavy skillet on the stove on high, and heat the olive oil. Meanwhile, place the tofu and remaining cornstarch in a bag, and shake to coat. Alternatively, place them in a bowl, and toss gently.
4. Lay the shrimp in the pan, and once it begins to brown, flip it to cook on the other side. Once it’s evenly browned, add the broccoli, red pepper, green onions, and half of the chopped cilantro. Pour about ¼ cup water into the wok or pan, and allow the vegetables to steam and sauté for a couple minutes.
5. When the vegetables are tender, add the noodles to the pan. Pour the egg mixture and let it meld. Pour the peanut sauce on top, and toss the ingredients together to coat.
6. Transfer to a serving dish immediately, and garnish with the extra cilantro.