- ½ lb 225 g shirataki noodles
- ¾ lb 350 g boneless chicken thighs or chicken breastchicken breasts
- 3 tablespoons 3 tablespoons coconut oil or light olive oil
- 3 oz. 75 g celery stalkcelery stalks
- 5 oz. 150 g oyster mushroomoyster mushrooms
- ½ ½ orange bell pepperorange bell peppers or yellow bell pepperyellow bell peppers
- salt and ground black pepper
- 2 tablespoons 2 tablespoons sesame oil or light olive oil
- 2 tablespoons 2 tablespoons water
- 1 tablespoon 1 tablespoon rice vinegar or cider vinegar
- 1 tablespoon 1 tablespoon tamari soy sauce
- 1 tablespoon 1 tablespoon sriracha sauce
- 1 1 garlic clove, mincedgarlic cloves, minced
- 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.
Shirataki noodles are naturally gluten-free and are made from the konjac yam, a herbaceous plant from Japan (the word “shirataki” means “white waterfall”).
It’s important to first rinse the noodles really well in cold water, in order to remove as much of its own liquids as possible, otherwise it may have an unpleasant aftertaste.
The noodles can be consumed as they are but also prepared in different ways. Cook in boiling water or broth for a few minutes, fry in oil or butter or heat up in the microwave.