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
3 green onion, sliced
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.