Curry Chicken with Shirataki Noodles

Fast, easy, and full of flavor, this dish does not disappoint!  And, shirataki noodles have no gluten, no carbs, no fat, no calories!  Or you can substitute any noodle you choose.


1    pound shirataki noodles (or 1/4 pound of your favorite dry noodle)
2    chicken breasts, boneless, skinless, diced
1    quart chicken broth
2    carrots, julienned
2    garlic cloves, minced
1    tablespoon fresh ginger, finely grated
1/2    tablespoon curry powder
pinch of red pepper flakes, optional
chopped cilatro
3    green onion, sliced

What you'll need:

2.5 to 3 quart saucepan or casserole or cocotte. See WMF, Silit, Cristel, Staub, or Bourgeat.
Sage cutting board
6" or 8" chef's knife

Here's how:

1.    Drain shirataki noodles in a strainer in the sink and rinse thoroughly with cold running water.  Set aside to drain.
2.    Add all ingredients except cilantro and green onion to pot and bring to a boil.  Reduce heat to a low simmer and simmer covered for 15 minutes, stirring occasionally.
3.    Squeeze noodles in strainer to drain additional liquid.  Add to pot and simmer an additional 5 minutes to heat noodles.  (If using a dry noodle, add it now and cook according to the package instructions)
4.    Place into bowls using tongs, ladle a small amount of the broth over, and garnish with cilantro and green onion.


VARIATION:  You can add a can of coconut milk when preparing the broth to give it a little creamier texture, but we found it didn't really add much.....except cost.


Recipe created by Bon Appétit Test Kitchen.  © Bon Appétit! LLC 2013, all rights reserved.

Bon Appétit! Test Kitchen
Bon Appétit! Test Kitchen