|Faux pho - shrimp version.|
|4 of 4 Forks|
Serves: 4 Huge Servings
Difficulty: Super Simple
Prep Time: 15 minutes
Cook Time: 45 minutes
2 qts Low Sodium Chicken Broth, using fresh is a bonus!
1 inch Ginger Root, sliced in thin “coins”
2 cloves Garlic, whole, peeled
4 sprigs Italian Parsley
4 sprigs Cilantro
1/8 to 1/4 tsp Chinese Five Spice Powder
1 Tbsp Reduced Sodium Soy Sauce
1 tsp Sambal Oelek, optional
2 tsp Sesame Oil
9 oz Baby Spinach (about 6 cups)
6 Mushrooms, fresh
2 Green Onions
¾ lb Shrimp or other protein, frozen will work in a pinch
2 – 9 oz pckgs. Shirataki Noodles
Serrano Pepper, fresh
2 Green Onions, sliced coarsely
Bean Sprouts, fresh
Combine the first nine ingredients in a large saucepan and simmer over medium heat. The longer and slower the broth and seasonings simmer, the better the flavor – try to make it 25-30minutes.
While the broth simmers, rinse the shirataki noodles in cold water for a minute or two to remove the slight fishy smell. Let them drain. Don't worry, the noodles take on the flavor of the dish you’re making.
Strain the broth and discard the strained bits. Return broth to the pan. (Honestly, I don’t bother straining it, I just eat the ginger and garlic and herbs as I discover them in my bowl!)
Add mushrooms, two sliced green onions and shirataki noodles and simmer for 15 minutes. Add shrimp and cook five more minutes. I add the shrimp, shells and all, and peel them as I eat them! The shells add flavor to the broth and keep the shrimp from over-cooking. Add baby spinach and sesame oil just before serving.
Serve pho steaming hot with an optional garnish of fresh mint, cilantro, green onions, serrano chilies, fresh bean sprouts and a wedge of lime.
Susie T’s Notes: Don’t freeze shirataki noodles. Because they are about 90% water, freezing causes them to become dry and very hard. Not a good idea!