A wonderful fast food oriental dish! Gluten-free shirataki noodles are the secret ingredient in this delicious and healthy keto dish.
Ingredients
225 g Shirataki noodles
325 g Chicken thighs
chicken thighs or boneless chicken breasts
3 tbsp. l Coconut oil
coconut or light olive oil
75 g Celery
celery stalks
150 g Oyster mushrooms
0.5 pcs Yellow bell pepper
orange or yellow bell pepper
Salt and ground black pepper
Spicy sauce
2 tbsp. l Sesame oil
sesame or light olive oil
2 tbsp. l Water
1 tbsp. l Rice vinegar
rice vinegar or apple cider vinegar
1 tbsp. lTamari Soy Sauce
1 tbsp. lSiraca sauce
hot sauce Siraca
1 clove Garlic
chopped garlic
Directions
Advice!
Shirataki noodles are gluten-free and are made from the roots of the konnyaku plant. The name shirataki in Japanese means "white waterfall".
It is important to rinse the noodles thoroughly in cold water before cooking to remove as much of the liquid as possible from the packaging. It will also eliminate a possibly unpleasant aftertaste.
Shirataki are prepared in several ways: boil for several minutes in ordinary water or broth; fried in vegetable or butter, or heated in a microwave oven.
Steps
Transfer the noodles to a colander and rinse thoroughly under running water for 1-2 minutes. Then squeeze the water out of it. The less liquid is left, the tastier it will be. |
Cut the chicken into thin strips. Heat the olive oil in a skillet or deep frying pan and fry the poultry in it for a few minutes. Season with pepper and salt. |
Add vegetables and noodles to the chicken and continue to fry for a few more minutes. |
In a small bowl, mix all the hot sauce ingredients thoroughly. |
Add half of the sauce to the platter in the skillet and stir. Set aside the rest of the sauce to decorate the prepared dish. |
