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Drain the tofu noodles very well. You want to remove as much moisture from the noodles as possible. Better yet, you could microwave the noodles for 1-2 minutes on high. This will cause more water to release, then drain it a second time to remove the extra water.
Preheat a large wok over high heat until very hot and starting to smoke. Add the avocado oil, drizzling it around the wok and its sidewalls. You will need to work very quickly from here on out so make sure to have all the ingredients prepped ready to go into the hot wok.
Prepare the sauce by combining the soy sauce, sherry wine, and sesame seed oil. You want the sauce to glaze and using thickener is not an issue for you, add 1 tsp of arrowroot powder here. Stir well and set aside.
Add the shrimp and kosher salt. Stir fry until the shrimp is pink and cooked through. Set aside to a clean bowl while you prepare the broccoli. The shrimp does not need to be completely cooked through as it will get a second cook later on.
Add 1 tbsp avocado oil to the now hot wok (remove the shrimp from the wok but keep the wok on the heat). Swirl the wok to distribute the oil. Add the broccoli and ¼ cup of water and place a lid or a sheet tray on top of the wok. Steam the broccoli for 1 minute.
Remove the lid and stir the broccoli to make sure that they are evenly cooked. If they are not evenly cooked, give them another 30 seconds stirring constantly. They only need to be cooked halfway through as they will get a second cook later on.
The broccoli should be halfway cooked and will get second cooking later. Remove the broccoli to a clean bowl or in the same bowl as the shrimp.
Add another 1 tbsp of avocado oil to the wok and add minced garlic and sliced white onion and mushrooms. Cook for 1-2 minutes until the onion is slightly caramelized and softened.
Add the drained tofu noodles and stir fry working to removing as much of the water from them as possible. This will take several minutes with constant stirring.
Add the lo mein sauce. Drizzle the sauce over all the noodles, shrimp, and broccoli.
Cook the sauce down by halfway, it will bubble vigorously. If using arrowroot powder, it should thicken almost immediately so be prepared to stir constantly to glaze and coat the noodles.
Add the broccoli and shrimp back into the wok. Stir well to incorporate the shrimp and broccoli. Your dish should now be coming to completion. Check the seasoning adding more soy sauce or salt if you would like. Check the broccoli as well to make sure it is the doneness you desire. Serve hot dividing the dish into four portions. Top with spicy red chilies, sambal, Sriracha as desired.