New York City chef Jesse Schenker, who cooks at the restaurant Recette and recently lost 60 pounds, often prepares this dish for lunch or dinner. It closely resembles the pan-fried noodle dishes you find in Szechuan restaurants.

Serves 2


  • 8 oz. (16 to 20) shrimp, peeled and deveined (you can substitute crab or lobster)
  • 1 10-oz. bag frozen, organic broccoli florets
  • 1 7-oz. bag Shirataki noodles (available at
  • 2 plum tomatoes, chopped
  • Extra-virgin olive oil spray
  • Pinch of smoked paprika
  • Pinch of salt
  • Two fresh basil leaves, cut into long, thin strips


Preheat oven to 425°.

Lay broccoli in a roasting pan or baking sheet and spray with olive oil; season with salt and pepper. Roast for 8 to 10 minutes, until broccoli is tender. Remove from oven, set aside and turn on the broiler.

Take noodles out of the bag and rinse well. Pat very dry.

Glaze a large nonstick fry pan with 4 sprays of olive-oil spray and set over high heat. Place noodles in center of pan and let cook for 3 to 5 minutes to create a super crispy crust. Flip the noodles to cook the other side until crisp (the noodles will resemble a pancake). Remove noodle pancake from pan and place on a baking sheet lined with foil. Set aside.

Combine shrimp with a pinch of smoked paprika and salt in the pan where the noodles were cooked. Sear shrimp for 30 seconds on high heat, then remove from pan and place on top of resting noodle cake.

Place broccoli and chopped tomatoes on top of shrimp and noodle pancake. Place the entire dish under the broiler for 5 minutes to create additional texture. Garnish with fresh basil.

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