Naturally gluten-free shirataki noodles are tasty and quick to prepare!
Ingredients
227 gm
Tofu Shirataki spaghetti noodles
3 tbsp
Coconut oil
341 gm
Chicken thighs, boneless, skinless
1 pinch
Salt
1 dash
Black pepper
3 medium stalk(s)
Celery
142 gm
Oyster mushroom
1/2 medium pepper(s)
Orange bell pepper
2 tbsp
Sesame oil
(for sauce)
2 tbsp
Water
(for sauce)
1 tbsp
Rice vinegar
(for sauce)
1 tbsp
Soy sauce, tamari
(for sauce)
1 tbsp
Sriracha
(for sauce)
1 clove(s)
Garlic
(minced; for sauce)
1 fruit
Lime
(juiced and zested; for sauce)
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. Add 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.
