SHIRATAKI CHICKEN NOODLES
If you have never heard of Shirataki Noodles, but wondering about them, this is a perfect recipe to try it with. I make this recipe almost weekly and add whatever the fridge has got or whatever I come up with. The great plus of Shirataki is, that they do soak all the flavor if the dish and therefore you can use them whenever and however. Even on a sweet dish. We love them just with a curd cheese and sweetener.
Shirataki pasta as you might already know is very popular not only with Sophie but for me as well. We use them almost all the time instead of pasta in all of the different variations, sweet, savory, you name it.
Shirataki noodles can be found both in dry and soft “wet” forms in Asian markets and some supermarkets. When purchased wet, they are packaged in liquid. They normally have a shelf life of up to one year. Some brands may require rinsing or par-boiling as the water they are packaged in has an odor that may be unpleasant to those not accustomed to it.
I have mentioned a bit about Shirataki in Pantry section Pasta on our website. They have different variations in the shops and are available not only in Chinese markets but now more and more also in the health shops or bio markets. You can also order them online and keep it in the fridge for quite some time. You can also buy a ready-made one, but that never tastes as your own homemade.
Today I am making one of the variations, we like for dinner and this time the recipe is coming with video. Videos are now all over the net and as some say, it is much easier to see and makes you more convinced to try the recipe. So since the whole world is doing it, it is my turn to add something new.
If you would like to experience with making your own noodle,s have a look at our Keto Fiber Noodles Recipe.
And if you need something special to go with this on a weekend, Keto Egg Drop Soup might just be the answer.
And for the full recipe check below:
- Preheat the cooking pan, where 1 Tbsp of coconut oil is added
- Once the oil is heated, we add onion cut into small pieces and cook it until onion becomes crispy
- There goes pre-cut chicken into either strips or a small squares and cook it for circa 10 minutes
- Once the chicken is halfway cooked, we can add mushrooms and Asparagus cut into smaller pieces
- Under the hot water we can in the meantime wash shirataki noodles. Remember, they must be pre-wash properly, because of the fish like smelly water they are prepacked.
- Once the shirataki are properly washed, we can add them into the pan and let it cook a little bit. The noodles will take all of the flavors from the dish.
- Bon Appetite
Amount Per Serving: Calories: 380 Total Fat: 12g Carbohydrates: 5g Fiber: 8g Protein: 62g
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Using some of the ingredients from above, I have got a super special Bacon Ranch Chicken Casserole from my dear friend Taryn. It would blow your mind, just how flavorful this dish is.
Do let me know in the comments below how do you like Shirataki noodles.
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