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

  1. Combine chicken, cornstarch and water in a bowl and toss until evenly coated and set aside.
  2. 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.
  3. 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.
  4. Cook until chicken is done and vegetables are thoroughly hot, another 2 minutes.
  5. If pan is dry, add additional stock to moisten noodles. Serve immediately.

Number of servings (yield): 2

Shirataki and Chicken Curry Noodle Soup

Recipe: Shirataki and Chicken Curry Noodle Soup

Ingredients

Broth

  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • 2 tablespoons minced shallots
  • 1 ½ tablespoons Thai yellow curry paste
  • ½ tablespoon curry powder
  • ½ teaspoon hot chili paste
  • 2 -12.5 ounce cans unsweetened coconut milk
  • 3 cups low sodium chicken stock
  • 1 ½ tablespoons fish sauce
  • ½ pound cooked chicken, cut into bite size pieces
  • 1 cup cooked sweet potatoes, cut into bite size pieces
  • ¼ cup fried shallots

Noodle Assembly

  • 1 ½ cup bean sprouts, blanched
  • 2 -8 ounce packages shirataki spaghetti or angel hair noodles, rinsed thoroughly in hot water, squeezed dry with towel
  • 2/3 cup snow peas, halved diagonally then blanched
  • 2/3 cup baby bok choy, cut into bite size pieces, blanched or spinach leaves,
  • ¼ cup red onions, sliced paper thin
  • ¼ cup green onions, cut into thin rings
  • 3 tablespoons chopped cilantro
  • 1 tablespoon dried chili flakes, optional
  • 4 small lime wedges

Instructions

  1. Heat oil in a medium pot over moderate heat. Add garlic and shallots and stir until fragrant, about 20 seconds.
  2. Add curry paste, curry powder and chili paste and stir another minute.
  3. Add coconut milk, chicken stock, fish sauce, chicken and sweet potatoes and bring to a boil. Cook until chicken is done then reduce heat.
  4. Add half of the fried shallots and set aside.
  5. To serve, place bean sprouts on the bottom of each preheated soup bowls.
  6. Top with equal portions of noodles (if necessary, reheat noodles in a microwave just until hot), snow peas, bok choy, red onions, green onions and cilantro.
  7. Ladle hot broth on top (make sure each bowl has chicken and sweet potatoes) and serve with chilies and lime on the side.

Sesame Shirataki Noodles

Recipe: Sesame Shirataki Noodles

Ingredients

  • 1/4 cup soy sauce (reduced-sodium)
  • 1/4 cup rice wine vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons olive oil
  • 1/2 teaspoon red pepper sauce
  • 2 cups julienned cooked chicken
  • (Or your veggie substitute, or mixed)
  • 3 carrots, shredded
  • 1 1/2 sliced green onions
  • 2-8 ounce packages Shirataki Noodles drained and rinsed under hot water.
  • 1/2 cup chicken broth, heated

Instructions

  1. Combine the soy sauce, vinegar, sesame oil, olive oil, and red pepper sauce in a serving bowl.
  2. Add the chicken, carrots and green onions.
  3. Stir in 1/2 cup chicken broth.
  4. Toss sauce with the hot pasta.

Quick Notes

This can be a strictly vegetarian meal or mixed with chicken.

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