Shirataki Noodles and Szechuan-Style Chicken with Peanuts

 

Shirataki Noodles and Szechuan-Style Chicken with Peanuts
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
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Ingredients
  • 1 pound skinless, boneless chicken breast or thighs, trimmed and cut into 1-inch cubes
  • 1 teaspoon rice wine or dry sherry
  • 1 teaspoon soy sauce
  • 1½ teaspoons cornstarch
  • ½ teaspoon minced garlic
  • 1 tablespoon canola oil
  • 2½-inch-thick slices ginger, smashed
  • 2 cups sugar snap peas (6 ounces)
  • szechuan sauce
  • ¼ cup dry-roasted peanuts
  • 1 scallion, minced
  • 1 pound package Shirataki Noodles
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
  3. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
  4. Swirl oil into the pan, add ginger and stir-fry for 10 seconds.
  5. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes.
  6. Add sugar snap peas and stir-fry for 1 minute.
  7. Stir the szechuan sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute.
  8. Remove from heat and add Shirataki Noodles and stir well to coat the noodles.
  9. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions.
Notes
I buy my szechuan sauce ready made. You can buy it in any large grocery stores chains or in an Asian market.There are many good recipes on the net you might want to try.

 

 

 

Prawn Shirataki Noodle Soup

Prawn Shirataki Noodle Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Dashi (Seasoning Stock)
  • 3 large strips of Dashi Kombu^, cut into roughly 4x4 inch squares
  • ½ cup Bonito Tuna Flakes
  • 4 cup cold water
  • ½ cup Shiitake mushrooms
  • Shirataki Noodle Soup
  • 4 cups dashi stock from above
  • 2 tablespoons soy sauce
  • 1 tablespoon Morita Honjozo Mirin^
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 carrot, cut into ½ inch segments on the diagonal and then thinly sliced
  • ½ bunch of spinach, coarsely chopped
  • 1 scallion, thinly sliced on the diagonal
  • 2 eggs
  • 6 cooked and cleaned prawns
  • 1- 8 ounce package Shirataki Noodles
Instructions
  1. Dashi
  2. Soak the kombu and shiitake mushrooms in the cold water in the pot for about 20 minutes and then bring to boil.
  3. Remove the seaweed and shiitake and add a handful of the bonito flakes and turn off heat and allow it to steep for another 5-10 minutes.
  4. Strain, pressing out the stock from the bonito flakes.
  5. Save the shiitake mushrooms. The broth should be a clear light golden yellow color.
  6. Shirataki Noodles Soup with Prawns and Egg
  7. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry
  8. Bring a pot of water to boil and quickly blanch the spinach and carrots and set aside.
  9. In the same pot, add the Shirataki Noodles just long enough to warm them.
  10. Place your noodles, mushrooms, spinach and carrots in a soup bowl.
  11. Heat the dashi and add the soy sauce, mirin, and sugar along with the prawns and bring to slow rolling boil.
  12. Make any final adjustments with salt if needed and ladle broth over the noodle bowls.
  13. Top with prawns, crack an egg into the soup, add scallions and enjoy!
Notes
^Dashi Kombu is edible kelp. ^Mirin is a sweet golden-yellow wine used in Japanese cooking as a sweetener. A substitute for mirin is 1 tablespoon. sake or white wine plus 2 teaspoons. sugar.