"The best views comes after the hardest climbs."
Shirataki or hiragana しらたき are translucent and gelatinous Japanese noodles. The word "shirataki" means white waterfall which refers to the appearance of the noodles. This noodle comes from a yam known as "Konjac" or Elephant yam. Shirataki noodles are exceptional substitute for the traditional noodles. It is low in calories and beneficial to maintain blood sugar levels, cholesterol and digestive health.
INGREDIENTS
Sauce
3 tablespoons water
1 tablespoons Stevia
3 tablespoons HMK Cocoaminos soysauce
2 teaspoons Sriracha sauce
2 tablespoon minced garlic
1 teaspoons minced ginger
Noodles
2 8 ounce packages Healthy Mama’s Kitchen shirataki noodles
Stir-fry
2 tablespoons HMK MCT Oil
1 pound chicken breast strips
2 medium carrots cut into matchsticks
1/2 large red bell pepper chopped
1 head baby bok choy green and white parts chopped separately
3 medium scallions green and white parts chopped separately
1 cup broccoli slaw
1 cup Shitaki mushroom
INSTRUCTIONS
Make the sauce
1. Whisk together water, stevia, Cocoaminos soy sauce, and Sriracha in a small bowl.
2. Stir in garlic and ginger; set aside.
Prepare the noodles
1. Rinse and drain noodles in a small mesh strainer.
2. Bring a large saucepan of water to a boil over high heat. Add noodles and cook for 3 minutes. Drain.
3. Using the same saucepan or a medium nonstick skillet, heat the noodles in the dry pan, stirring frequently, until the noodles are no longer moist.
Cook the stir fry
1. In a wok or very large skillet, heat 1 tablespoon of oil over medium-high heat. Add half of shrimp and cook until they just turn opaque, about 2 minutes. Remove to a paper towel-lined plate. Repeat with remaining shrimp.
2. Add remaining 1 tablespoon oil to wok. Add mushroom and carrots then stir-fry for about a minute. Add red bell peppers and stir-fry for about a minute. Add white parts of bok choy and scallions and stir-fry about a minute. Add broccoli slaw and green parts of bok choy and stir-fry about a minute. Return shrimp to the pan and add sauce. Cook for a minute or two until sauce thickens and shrimp is hot again.
3. Mix in noodles and garnish with green parts of scallions.
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