Singapore Shirataki Noodles
Recipe: Singapore Shirataki Noodles
Ingredients
- 8 ounce package Shirataki Noodles
- 2 skinless boneless chicken breast
- 2 green onions
- 2 carrots
- 1 red pepper
- 2 tablespoons of lime juice
- 1 tablespoon soy sauce
- 1 tablespoon water
- 2 tablespoon vegetable oil
- 1 teaspoon bottled chopped garlic or 1 minced clove
- 1 teaspoon bottled chopped ginger or finely grated fresh
- 2 teaspoon yellow curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon chopped fresh coriander (optional)
Instructions
- Drain and rinse Shirataki noodles and set them aside
- Cut chicken in half lengthwise and slice them into thin strips
- Slice onions into 1 inch pieces
- Slice carrots into thin julienne strips
- In a small bowl stir lime juice, soy sauce, water, and oil. set aside
- Heat 1 tablespoon oil in wok over medium heat add chicken and stir fry until cooked
- Add carrot, pepper, onions, garlic and ginger
- Sprinkle with curry powder and salt
- Add noodles then pour in lime mixture
- Stir often until noodles turn yellow
- Remove from heat and stir in coriander
Spicy Shirataki Noodles with Chicken
Recipe: Spicy Shirataki Noodles with Chicken
Ingredients
- 1/3 pound chicken breasts, cut into thin slices
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 tablespoons vegetable oil
- 2 tablespoons sliced shallots
- 1 teaspoon minced garlic
- ½ cup sliced yellow onions
- 1 teaspoon chopped serrano chiles or to taste
- 1 cup packed Thai basil leaves
- 1 ½ tablespoons fish sauce
- 1 ½ tablespoons oyster sauce
- 1 – 8 ounce package shirataki fettucine noodles, rinsed thoroughly, squeezed dry with towel
- ¼ cup chicken stock plus extra
- ½ red bell pepper, cut into thin strips
- 2 to 3 cups thinly sliced bok choy, blanched or spinach leaves
Instructions
- Combine chicken, cornstarch and water in a bowl and toss until evenly coated and set aside.
- Heat oil in a large non-stick frying pan over moderate heat. Add shallots, garlic, onions, chilies and basil leaves and stir until fragrant, about 1 minute then add chicken.
- Cook until chicken begins to turn white, about 1 minute then add fish sauce, oyster sauce, noodles, chicken stock, red bell pepper and bok choy.
- Cook until chicken is done and vegetables are thoroughly hot, another 2 minutes.
- If pan is dry, add additional stock to moisten noodles. Serve immediately.
Number of servings (yield): 2
Chicken and Shirataki Noodles
Recipe: Chicken and Shirataki Noodles
Ingredients
- 2 celery stalks — cut up
- 2 carrots — cut up
- 1 large onion — sliced
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried basil
- 1- 8 ounce package Shirataki noodles
- 1 whole chicken
Instructions
- Drain and rinse Shirataki Noodles well. Cut them into bite size pieces.
- Place the veggies on the bottom of the pot, put the chicken on top, followed by the seasonings.
- Pour 3 cups of water over. Set it on low and cook for 8-10 hrs.
- Take chicken out (carefully, because it will come off the bones) and put noodles in the broth, turning it up to high.
- Let the noodles cook for 5 minutes, while you take the meat off the bones.
- Mix the meat in.
