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
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
- Heat oil in a medium pot over moderate heat. Add garlic and shallots and stir until fragrant, about 20 seconds.
- Add curry paste, curry powder and chili paste and stir another minute.
- Add coconut milk, chicken stock, fish sauce, chicken and sweet potatoes and bring to a boil. Cook until chicken is done then reduce heat.
- Add half of the fried shallots and set aside.
- To serve, place bean sprouts on the bottom of each preheated soup bowls.
- 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.
- 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
- Combine the soy sauce, vinegar, sesame oil, olive oil, and red pepper sauce in a serving bowl.
- Add the chicken, carrots and green onions.
- Stir in 1/2 cup chicken broth.
- Toss sauce with the hot pasta.
Quick Notes
This can be a strictly vegetarian meal or mixed with chicken.
