Spicy Fettuccine Shirataki Noodles with Chicken

Spicy Fettuccine Shirataki Noodles with Chicken
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ⅓ 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
  • 1½ tablespoons fish sauce
  • 1½ tablespoons oyster sauce
  • 1 - 8 ounce package Fettuccine Shirataki 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. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. 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.
  4. 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.
  5. Cook until chicken is done and vegetables are thoroughly hot, another 2 minutes.
  6. If pan is dry, add additional stock to moisten noodles. Serve immediately.

Shirataki and Chicken Curry Noodle Soup

Shirataki and Chicken Curry Noodle Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • 2 tablespoons minced shallots
  • 1½ tablespoons Thai yellow curry paste
  • ½ tablespoon curry powder
  • ½teaspoon hot chili paste
  • 2 -12.5 ounce cans unsweetened coconut milk
  • 3 cups low sodium chicken stock
  • 1½ 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
  • 1½ cup bean sprouts, blanched
  • 2 -8 ounce packages shirataki spaghetti or angel hair noodles
  • ⅔ cup snow peas, halved diagonally then blanched
  • ⅔ 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. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Heat oil in a medium pot over moderate heat. Add garlic and shallots and stir until fragrant, about 20 seconds.
  3. Add curry paste, curry powder and chili paste and stir another minute.
  4. Add coconut milk, chicken stock, fish sauce, chicken and sweet potatoes and bring to a boil. Cook until chicken is done then reduce heat.
  5. Add half of the fried shallots and set aside.
  6. To serve, place bean sprouts on the bottom of each preheated soup bowls.
  7. Top with equal portions of noodles , snow peas, bok choy, red onions, green onions and cilantro.
  8. Ladle hot broth on top (make sure each bowl has chicken and sweet potatoes) and serve with chilies and lime on the side.

Chicken and Shirataki Noodles

Chicken and Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 celery stalks -- cut up
  • 2 carrots -- cut up
  • 1 large onion -- sliced
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 teaspoon dried basil
  • 1- 8 ounce package Shirataki noodles
  • 1 whole chicken
Instructions
  1. Drain and rinse Shirataki Noodles well. Cut them into bite size pieces.
  2. Place the veggies on the bottom of the slow cooker, put the chicken on top, followed by the seasonings.
  3. Pour 3 cups of water over. Set it on low and cook for 8-10 hrs.
  4. Take chicken out (carefully, because it will come off the bones).
  5. Take the meat off the bones.
  6. Put noodles in the pot.
  7. Mix the meat in.