Keto chicken stir-fry with shirataki noodles
- ½ lb 220 g shirataki noodles
- ¾ lb 325 g boneless chicken thighs
- 3 tbsp 3 tbsp coconut oil or light olive oil
- 3 oz. (¾ cup) 85 g (200 ml) celery stalkcelery stalks
- 5 oz. 140 g oyster mushroomoyster mushrooms
- ½ ½
- salt and ground black pepper
- 2 tbsp 2 tbsp sesame oil or light olive oil
- 2 tbsp 2 tbsp water
- 1 tbsp 1 tbsp rice vinegar or cider vinegar
- 1 tbsp 1 tbsp tamari soy sauce
- 1 tbsp 1 tbsp sriracha sauce
- 1 1 garlic clove, mincedgarlic cloves, minced
- Place the noodles in a colander and rinse 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. Season with 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 flavor to suit your taste.
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 the liquid (they came packed in) as possible. This rinsing eliminates a potentially unpleasant aftertaste.
The noodles can be consumed as they are or can be prepared in different ways. Try boiling them in water or broth for a few minutes, or try frying them in oil or butter. You can also heat them up in the microwave.