Shirataki noodle chicken stir-fry

Ingredients for 2 servings:

• 250 g shirataki noodles
• 150 g chicken breast
• 1 shallot(s)
• 100 g carrot(s)
• 150 g bell peppers
• 200 g zucchini
• 200 g mushrooms
• 8 ml oil
• 1 tbsp tomato paste
• 2 tbsp soy sauce
• 200 ml vegetable stock
• e.g. salt and pepper
• lots of paprika powder
• some lemon balm
• 2 tsp soy cream (Soy Cream Cuisine)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Low-calorie, low-fiber and low-carb – despite “noodles”

Drain the shirataki noodles and rinse thoroughly. Then cut the chicken breast into finger-thick strips and the carrot, zucchini, mushrooms, and shallot into thin strips. Deseed the bell pepper and also cut into thin strips. Heat the oil in a pan, add the shallot and chicken, and fry for about 3 minutes. Season with salt, pepper, and plenty of paprika. Add the carrots and bell pepper and fry for about 3 minutes. Then add the remaining vegetables and fry until soft. Meanwhile, fry the noodles in another pan (without oil) and season generously with salt, pepper, 1/2 tbsp tomato paste, 1 tbsp soy sauce, and paprika. Then add 1/6 of the chicken and vegetable stir-fry to the noodles and fry so they absorb the flavor. Add 1/2 tbsp tomato paste, 1 tbsp soy sauce, and lemon balm to the chicken and vegetable stir-fry and deglaze with the vegetable stock. Simmer for about 10 minutes, then stir in the soy cream. Add the noodles to the chicken and vegetable stir-fry and mix.