Lectin-Free Capellini Shrimp Stir-Fry

Our Ambassador Claudia is making our meal time into dream time! This recipe is Plant Paradox compliant and oh-so-good for you and your gut! Check out Claudia's recipe using our Capellini! It's thin low-carb, plant-based noodle shape perfect for dishes like this and in your favorite soup!

"Our yesterday’s dinner was so good, needs no introduction. Just make it and let me know. " - Claudia Curici AKA @creativemykitchen on Instagram.

INGREDIENTS:

1 bag Miracle Noodle Capellini
10 small to medium wild caught shrimps (I used them with skin, but deveined, for extra flavor, it works without skin too)
2 cups finely sliced red cabbage
2 cups broccoli slaw
6 medium shiitake mushrooms, washed, dried and roughly sliced (shiitake stems are not edible!)
A handful of fresh cilantro, chopped
Thumb size piece of fresh ginger, grated
Thumb size piece fresh turmeric, grated
2 big garlic cloves, grated
Salt & pepper to taste
1 tablespoon coconut aminos
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
1 tbsp of sesame seeds (used both black and white if you wish)
Lime wedges
Avocado oil for sautéing

DIRECTIONS: 

1. Prepare your noodles as per the instruction on the pack (drain, since, boil and dry).

2. Heat avocado oil in a big sauté pan on medium to low heat. Add ginger, turmeric, and garlic. Sauté for 30 seconds or until fragrant. 

3. Add the shrimps and cook for 1 min on each side or until they are pink. Set aside. 

4. Add mushrooms to the pan. Stir and sauté for few minutes until fragrant, and release a little of their juices. 

5. Deglaze the pan with the rice vinegar, coconut aminos, and toasted sesame oil. Add cabbage and broccoli. Stir and mix well. Cook for 5-7 minutes or until the vegetables begin to soften but do not overcook. 

6. Add salt and pepper to taste. Add more coconut aminos or toasted sesame oil if you prefer a more intense flavor. 

7. Add the shrimps in and Miracle Noodle. Stir well. Finish with fresh coriander and some lime juice.