John Myers
Ingredients for 4 servings:
- 500 g Shirataki noodles
- 500 g chicken breast fillet(s)
- 1 bunch of spring onions
- 1 jar bamboo slices
- 2 m.-large carrot(s)
- e.g. vegetable broth, home-cooked or instant
- 300 g cauliflower, fresh or frozen
- 4 tbsp peas, frozen
- ½ Chinese cabbage
- e.g. soy sauce
- e.g. salt and pepper
- Paprika powder, sweet
- Five-spice powder
- n. B. ginger powder
- Peanut oil, rapeseed oil or sesame oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
tasty and low-calorie, suitable for low-carb
Place the shirataki noodles in a sieve, wash thoroughly, untangle any knots if necessary, and let them drain, then set aside. Cut the chicken fillet into strips and fry in a little oil in a non-stick pan or wok. Season with salt, pepper, and the five-spice powder (a mixture of star anise, Sichuan peppercorns, cinnamon, fennel, and cloves, which adds a typical oriental flair). Finely slice the spring onions, drain the bamboo shoots, and slice the carrots. Add everything to the chicken and fry for about 5 minutes. Then pour in the broth. Depending on how runny you like it, use as much as you like; you can’t really go wrong. Divide the cauliflower into small, bite-sized florets. If using frozen cauliflower, thaw it first and also chop the florets into small pieces. Then add it to the pan along with the frozen peas, bring to a boil, and then reduce the heat to medium. Add the shirataki noodles, mix everything together, and simmer for another 5-10 minutes. Trim the Chinese cabbage, cut it into strips, and add it. Let everything simmer a bit longer until the vegetables are tender. Season to taste with soy sauce, sweet paprika, and ginger powder. Tip: I imagine shiitake mushrooms, bell peppers, broccoli, and snow peas would also work well.
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