Tuesday, February 9, 2010

Shirataki Noodle Cake for Chinese New Year

This recipe is so easy and so flexible, I know you're going to love it. Great for brunch or dinner alike, you can change out the protein to use up cooked chicken or pork if you have any. The vegetables can also be changed as long as you cut them into thin strips or small pieces and should be cooked or blanched first. If you are watching your cholesterol you can even use half whole eggs and half egg whites. This is a wonderful and creative way for you to take control and become the chef and use your leftovers. The seasonings are mild and this recipe does keep the salt within an acceptable range if you are not salt sensitive. I've created this recipe for two because the omelet would be just too cumbersome to turn if were any larger. Another recipe to celebrate the Chinese New Year and wish long life to everyone. I hope you enjoy.

Shirataki Noodle Cake for Chinese New Year

4 ounces medium shrimp, cleaned, tail removed, cut into bite size pieces
1 Tbsp. dry sherry
1 garlic clove, minced
1/4 tsp. white pepper
1/2 tsp. ground ginger
4 eggs
1 Tbsp. oyster sauce
1 - 8 ounce package Shirataki Tofu Noodles, Spaghetti, rinsed in cool water, drained
1/3 cup scallions, sliced thin
1/4 cup water chestnuts, chopped
1/2 cup bean sprouts
vegetable spray

Blend the sherry, garlic, white pepper and ground ginger together in a large bowl and add the shrimp. Toss to coat. Cover, refrigerate and marinate for 10 minutes to let the flavors marry.

Beat the eggs with the oyster sauce. Add the shirataki noodles, scallions, water chestnuts and bean sprouts. Stir well to incorporate the ingredients. Add the shrimp along with the marinade.

Generously coat a large, non-stick saute pan with vegetable spray and place on medium low heat. Allow pan to preheat. Pour the egg mixture in and arrange in an even layer. Cover pan and cook for about 15 minutes, shaking pan back and forth after it begins to set to make sure the omelet doesn't stick. Moving the omelet in the pan by shaking is the best way to keep it from sticking. The eggs should cook slowly, set up and slightly brown. Using a small spatula, run it around the edge of the omelet to loosen. Shake omelet. Remove pan from heat, uncover and place a large dinner plate over the top. Carefully flip plate and pan over so that the omelet is turned out onto the plate. Slowly slide omelet back into saute pan, cover and place back on heat for another 5 to 10 minutes, again shaking pan during this time. Slide omelet out onto serving platter and cut into wedges.

Nutrition Facts
2 Servings
Amount Per Serving
Calories 276.3
Total Fat 11.6 g
Saturated Fat 3.3 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 4.0 g
Cholesterol 511.1 mg
Sodium 461.4 mg
Potassium 290.4 mg
Total Carbohydrate 12.8 g
Dietary Fiber 3.3 g
Sugars 2.6 g
Protein 26.6 g

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