Shrimp Stir-Fry with Kelp Noodles

This is one of my favorite recipes, and my old faithful wok has never disappointed me in stir-frying. This can be made with shrimp (as pictured), or chicken, or both–you really can’t go wrong! As for the Kelp Noodles, I’m sure that you are skeptical–I was too… but let me just say that they fry up to taste a little bit like lo mein noodles in this recipe. Nom! They can be difficult to find, but I have purchased them in the past at Whole Foods. You can also order them online from various websites. They are a million times better than those rancid smelling Shirataki noodles, and absolutely shine in this dish!

Ingredients

• 1 lb frozen shrimp, thawed, de-veined, and de-shelled
• olive oil
• 1 package Kikkoman Stir-Fry Seasoning Mix
• 1 can diced water chestnuts, rinsed and drained
• 4 sticks of celery, sliced and chopped
• 1 zucchini, chopped
• 1 package Sea Tangle Kelp Noodles

Instructions

• Bring pot of water to boil, add kelp noodles and reduce heat–let them cook for 15-20 minutes.
• Add 3 tbsp warm water to Kikkoman Stir-Fry Seasoning Mix, set aside.
• Turn wok to high and heat oil, add shrimp, and cook until shrimp are pink.
• Add diced water chestnuts and chopped celery, cook for 1.5 minutes.
• Add chopped zucchini, cook for an additional 1.5 minutes.
• Drain as much water as possible before adding kelp noodles and sauce mixture.
• Add kelp noodles and sauce, saute for 2 minutes.