Shrimp Stir-fry

I can usually get so much done at work in an hour before my actual start time without any distractions.  Yesterday I had plans of taking the early train in, but even though I had 5 minutes to spare (which is cutting it close for me!) the train that was supposed to come at 6:58, came at 6:53. And sat for 5 minutes and then left.  But I was behind the gate, so there was nothing I could due.  Luckily because it’s the morning rush, I only had to wait 15 minutes for the next train, but since I live in the “sticks” it’s usually an hour between trains.  

It was a gorgeous morning, so I didn’t mind sipping my coffee looking at this beautiful sky.

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I hit the ground running when I got to work.  The movers are already starting to move stuff, and while I really like my boss and told him my strategy for getting his office packed up, he said “can we just concentrate on the work first?”  Um, okay, but I don’t know what moving fairies he thinks are going to pack up his office.

Before I knew it, I looked up and it was nearly 2 and I hadn’t eaten lunch yet.  This may seem like a weird combo, but it was really good.  We were told to remove our condiments and take them home sooner rather than later, and I forgot I had this wasabi sauce in there.  Those are leftover ham roll ups in butter lettuce, cucumbers with light goddess dressing, 1/2 ounce of cheese and two tangerines.   Lunch was 5 smart points.

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When I was cleaning out the downstairs fridge, I saw that I had a package of Nasoya Shiritaki noodles (I found them at Walmart) that were about to expire.  I bought them when Hannah and Jacob started their keto diet, since there aren’t any carbs in them.  The each took one bite and spit them out – they said it felt like they were eating worms.  I wondered if I pan fried if that would help with the taste?

Serves 1

Shrimp Stir-fry

Such a quick and easy dinner - the texture of the shiritaki noodles pan fried is so much better than boiled.

Even though the shiritaki noodles are two servings per package, it's still only 1 point for the whole bag and 30 calories.

2 minPrep Time

8 minCook Time

10 minTotal Time

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  • 1 teaspoon grapeseed oil
  • 1.5 cups broccoli slaw (or any mixed veggies)
  • 3 ounces raw shrimp
  • 2 tablespoons ginger sriracha sauce
  • 1/2 teaspoon black sesame seeds
  • 1 package shiritaki noodles*


  1. Heat a cast iron skillet, or non-stick skillet and heat the oil over medium heat. Rinse the shiritaki noodles for a couple mintes, and squeeze dry. Add the noodles to the oil and cook for about 3 minutes a side. The noodles will start to brown a bit on the edges. I also sprayed a little bit of Pam too so they wouldn't burn.
  2. Remove noodles to your plate. Add the shrimp and cook for 2-3 minutes depending on the size of your shrimp. Remove to your plate. Add about 1/8 cup of water to the pan, and add the veggies, and cook for 2 minutes. Add the shrimp and noodles back in and toss in the 2 tablespoons of the ginger sriracha sauce and cook for 30 seconds on hight, then plate.
Recipe Type: Shrimp

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That’s a dinner plate of food for only 4 smart points!

I didn’t figure out my points for the day yesterday until this morning, and I only ate 12 points yesterday.  But I think my body was okay with that after all I ate on Easter!  Too many chips, cheese, crackers, wine.  I think it was my body’s way of detoxing from the overeating 😛  But I was full, I got home late so didn’t eat dinner until nearly 8:15, so didn’t feel hungry before going to bed.  

I did decide that it’s worth it to get lunch out a couple times this week to get some healthy food during my crazy work days.  I think Roti will be on tap for today – lots of veggies and chicken.  Yum!

Make it a great day!  

9 thoughts on “Shrimp Stir-fry

  1. MaryBe
    Are you just moving offices in the same building? I can't remember. Moving is a pain! Those noodles are gross no matter what 😀
    • Biz
      Nope - moving six blocks away - but now even closer to my sister! I know it will calm down in a bit, but it's just been crazy for the past few weeks. :P Ha, yep those noodles are kind of like cilantro - either you love or hate them :D
  2. Kym
    Noodles that taste like your eating worms, no thanks. I even took a minute to write them down the second you posted this meal on Instagram. I guess I'll just use a rice noodle. I haven't seen the ginger sriracha sauce, I guess I'll have to make the dreaded Walmart run. I'm willing to guess that 80% of the condiments in the work fridge are yours :)
    • Biz
      Rice noodles will work just as well. Considering I've only been at this firm for 5 months, I am proud to say I only had five total condiments :D
  3. kathicooks
    The shiratake noodles are definitely a little rubbery, but if you dry them out in a dry non-stick frying pan over medium heat, the texture gets a lot better. And maybe the kids won't ever love them, but that means more for you! I think they are definitely better in an Asian sauce than with a marinara - they remind me a little of glass noodles - similar texture.
    • Biz
      I agree - definitely better going the Asian route vs. the pasta route. And yes, that means the last two packages are all mine! :D

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