Low-Carb Prawn & Noodle Stir-Fry

Step 1Prepare the shirataki noodles by following the steps in this post (wash & boil to eliminate their natural odour & pan-fry to get the best texture). When done, keep in a bowl and set aside.

Step 2Halve and deseed the chili pepper and chop the cilantro stalks. Keep the cilantro leaves for garnish. Peel and finely chop the ginger and the garlic. Slice the mushrooms into medium-sized pieces.

Step 3Place the garlic, cilantro stalks, ginger and chili pepper into a pan greased with half of the ghee and fry over a medium-high heat until fragrant.

Step 4Add the raw prawns and cook for 2-3 minutes or until pink while stirring and set aside.

Step 5Slice the spring onion and place in a bowl filled with water to clean - all the dirt will settle at the bottom of the bowl. Using a slotted spoon, place on a kitchen towel to drain. Halve, deseed and slice the green and red peppers.

Step 6Place the onion in a pot greased with the remaining ghee and cook for just a minute. Add the green and red peppers, and mushrooms.

Step 7Cook for 2-3 minutes over a medium-high heat until crisp-tender. Then add the bean sprouts and cook for another minute. 8.Add the coconut aminos and fish sauce.

Step 8Add the prepared shirataki noodles and mix until well combined. Cook for about a minute to heat up.

Step 9Finish with fresh lime juice, Erythritol or stevia (optional) and the reserved cilantro leaves and combine well.

Step 10Take off the heat and place in a serving bowl.

Step 11Enjoy! To store, refrigerate for up to 3 days and reheat before serving.