If you’re looking for a light, quick, yet elegant meal, look no further! Shiratiki noodles contain very little carbs, therefore, this is great for a gluten-free low-carb diet, and those with diabetes. I needed a meal in 30 minutes or less, therefore, I did not marinate the chicken, but should I have had time, I definitely would have, though calories are saved by not doing so. I’ve added how to marinate the chicken at bottom of this page. You can add vegetables to this recipe such as green bell pepper or parboiled carrots, etc., and saute them along with the chicken. This is a gluten free recipe that I would serve anyone – gluten-free dieter or not! This is my favorite out of all of my shirataki noodle recipes. The other is used in a soup. Enjoy!
What are shirataki noodles?
Shirataki noodles (Shirataki Yam Noodles) are also known as miracle noodles! They are gluten-free, very low-calorie and contains very little carbohydrates! The brand I use has 2 grams carbs, and 20 calories per serving. High in soluble fiber makes these great for the digestive tract, including IBS. Shirataki noodles are made from the Japanese Konjac plant. There are several different varieties: plain or tofu; dried or soft (soaked in water, right in the package). Tofu may taste closer to a regular noodles, but I do not promote the use of soy, as it affects estrogen levels in our bodies. Not to mention, most are GMO (genetically engineered organisms). I used the soft shirataki noodles that are rolled and cut them up a bit and then they unroll during cooking.
Shirataki noodels (aka Miracle Noodles) are almost calorie and carb free! This recipe removes that rubbery texture and provides lots of flavor!
- 3 small shallots (green onions), whites and light greens only
- 1/4 cup Gluten Free Plum Sauce (purchased or homemade; or a similar jam or jelly)
- 1/2 Tablespoon sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon gluten free low-sodium tamari sauce, soy sauce, or Soy-free Soy Sauce Substitute
- 1 1/2 Tablespoons extra virgin olive oil + 1/2 Tablespoon sesame oil (for frying)
- 2 small chicken breasts, cut into 1/3" cubes
- sea salt and fresh ground pepper, to taste
- 1 cup gluten-free chicken broth - low sodium
- 1 package (7.05 oz.) soft Shirataki Noodles (miracle noodles)
- 2 iceberg lettuce leaves
- In a small bowl, add plum sauce, 1/2 tablespoon sesame oil, rice vinegar and soy/tamari sauce; whisk and set aside. This will be used as a salad dressing. Double this recipe if you wish to marinade your chicken. To half of the recipe, add 1/4 cup water and about 1 thinly sliced shallot. Add diced chicken and the mixture to a ziplock bag; distribute the marinade to cover the chicken and refrigerate between for 1 hour or overnight. Set the other half of the dressing aside and cover.
- If you are using the rolled shirataki noodles, cut the twine-like portion and the ends so that they will break up when cooked.
- In a small sauce pan add shirataki noodles and 1 cup gluten-free chicken broth; bring to a boil; with a spoon or fork, break up the rolls; drain; set aside.
- Preheat a non-stick frying pan with olive and 1/2 tablespoon sesame oil and brown chicken; remove chicken from pan and set aside.
- In the same pan add 1/2 tablespoon sesame oil and noodles and fry, stirring constantly for about 1 minute.
- While still warm, add noodles directly into the lettuce cups, add chicken; top with shallots and serve with dressing on the side.
- Serve warm.