Shirataki Asian pan

Ingredients for 4 servings:

• 400 g Shirataki noodles
• 250 g chicken breast
• 1 bell pepper(s), green
• 5 spring onions
• 1 carrot(s)
• 1 class can/n peas (drained weight 280 g)
• ½ small jar of soy sprouts
• ½ small jar of bamboo shoots
• 10 g shiitake mushroom(s)
• 1 chili pepper(s), fresh, hot
• 1 clove(s) garlic
• 2 m.-sized eggs
• 1 tbsp chicken broth powder
• 2 tbsp almonds, ground
• ½ tsp cayenne pepper
• 5 tbsp soy sauce
• 1 tbsp sesame oil
• some peanut oil for frying
• 2 tbsp vinegar
• 1 pinch(s) of sugar
• Pinch(s) of salt and pepper
• possibly ginger powder

Instructions

Working time approx. 15 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

Low-carb

Pour boiling water over the dried shitake mushrooms and soak for about 40 minutes. Then remove the stems. Cut the mushrooms into thin strips. Reserve the soaking water for later use. Prepare the shirataki noodles according to the package instructions. Then pull them apart slightly with a fork. Peel the carrot and cut into very fine strips. Cut the remaining vegetables into strips. Cut the meat into thin strips. Drain the peas, bean sprouts, and bamboo shoots. Heat a little oil in a wok and sear the meat. Add all the vegetables and cook for about 5 minutes. Season to taste with stock, salt, pepper, almond powder, and cayenne pepper. Add ginger powder, if desired. Deglaze with a little of the soaking water and add the soy sauce. Season to taste with vinegar and sugar, then add the noodles and mix well. Add more soaking water if necessary. Pour the beaten eggs over the noodles and stir gently until set. Finally, drizzle with a little sesame oil. Season to taste and serve.