The naturally gluten-free shirataki noodles tasty and quick!
Ingredients
227 gm
Tofu Shirataki spaghetti noodles
341 gm
Chicken thighs, boneless, skinless
3 tbsp
Coconut oil
3 medium stalk(s)
Celery
142 gm
Oyster mushroom
1/2 medium pepper(s)
Orange bell pepper
(or yellow pepper)
1 pinch
Salt
1 dash
Black pepper
(ground)
2 tbsp
Sesame oil
2 tbsp
Water
1 tbsp
Rice vinegar
1 tbsp
Soy sauce, tamari
1 tbsp
Sriracha
1 clove(s)
Garlic
(minced)
Instructions
Place the noodles in a colander and wash well under running water for 1-2 minutes. Squeeze out all the water. The less water, the better the texture will be.
Cut the chicken into thin strips. Heat up oil in a frying pan or wok and fry the chicken for a few minutes. Salt and pepper.
Add vegetables and noodles and keep frying for a few more minutes.
Mix all ingredients for the sauce in a small bowl, combine well.
Add half the sauce to the wok and toss to combine. Save the rest for serving so you can adjust the taste after preference.
