Heat a medium skillet over medium heat. Add garlic for noodles and saute 2 minutes until browned.
Add rice vinegar, cucumber noodles and salt for noodles. Toss to combine and cook until the noodles are heated through. Set aside and keep warm.
In a separate medium skillet, add stevia, erythritol and 1 ½ tbsp water for shrimp. Cook until caramelized and dark brown.
Carefully add remaining water and heat until caramel dissolves.
Remove from heat and keep warm.
In a separate small skillet, add garlic and ginger for shrimp to pan over medium heat. Saute for 3 to 5 minutes.
Add shrimp, caramel sauce, and salt for shrimp. Cook until the shrimp are pink all over, approximately 2 to 3 minutes.
Top noodles with shrimp and toss to combine. Garnish with cilantro, sliced green onion and sesame seeds.
You can easily double this recipe and meal prep your lunches for the entire week!
*This is based on the KAL stevia brand that I personally use and linked to in the recipe which is quite concentrated. Stevia potency really varies from brand to brand so you may need to adjust the level of stevia to more or less depending on which one you use.
Vietnamese Caramel Shrimp with Cucumber Noodles - SP
Amount Per Serving
Calories 151Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Total Carbohydrates 24g8%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.