Chicken Chow Mein WIth Shirataki Noodles
Awesome Low Carb Noodle Dish
Serves 4 to 6
Prep Time: 30 minutes
Cook Time: 30 minutes
Shirataki Noodle Recipes
Ingredients:
1 pound mung bean sprouts
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
1 tablespoon oyster sauce
1 teaspoon soy sauce
Salt and pepper, to taste
1 small piece (less than 1 teaspoon) cornstarch
Sauce:
1/4 cup water or low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper, to taste
1 tablespoon cornstarch
4 tablespoons water
Other:
1/2 pound dry wonton noodles
2 medium ribs celery
1 pound bok choy or broccoli
1/2 pound fresh mushrooms
1 red bell pepper
1/2 red onion
1 green onion (scallion, spring onion)
Vegetable oil for frying and stir-frying, as needed
1/4 cup toasted sesame seeds
Preparation:
A couple hours before preparing, rinse the bean sprouts so that they have time to drain completely.
Slice the chicken into thin strips. Add the marinade ingredients, putting the cornstarch in last. Marinate the chicken for 25 to 30 minutes.
While the chicken is marinating follow these three steps.
To prepare the sauce, in a small bowl dissolve 1 tablespoon cornstarch with the 4 tablespoons water. Whisk the water or chicken broth with the soy sauce, oyster sauce, salt, pepper and cornstarch and water mixture and then set aside.
Remove Shirataki noodles from package and rinse for two minutes in warm water.
Wash all the vegetables. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for the bok choy, peel the stalks until no more strings come out, and slice thinly on a diagonal. Wipe the mushrooms clean with a damp cloth and cut into slices. Cut the red bell pepper in half, de-seed and chop into small squares. Peel then chop the onion. Dice the green onion.
Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry the noodles quicly to get hot. Remove the noodles from the pan.
Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, the fry til the redness is gone and the meat is nearly cooked all the way through. Remove the cooked meat and onion from the pan.
Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.
Give the sauce a quick re-stir. Add all the ingredients back into the wok, making a "well" in the middle if the wok or pan for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the shirataki noodles. Garnish the chow mein dish with the toasted sesame seeds. Serve hot immediately.
