Szechuan Shirataki Noodles With Shrimp and Chicken
Shirataki Noodle Recipes
Serves 3 to 4
Ingredients:
16 oz. Shirataki Noodles
1/2 pound chicken breasts, cut into strips
6 oz. medium shrimp, shelled and cleaned
1/2 cup bok choy, cut into bite-size pieces
1/2 cup carrot, sliced on the diagonal
1/2 cup broccoli or cauliflower, trimmed, cut on the diagonal into 1-inch pieces
1 onion, shredded
1 clove of garlic (minced)
1 T. light soy sauce
2 T. hot bean sauce
1/2 t. salt
5 T. cooking oil for stir-frying
Marinade:
1 t. light soy sauce
1 t. wine
1 t. cornstarch
Sauce:
1/2 cup chicken stock
1 t. light soy sauce
1 t. chili oil
1 t. sugar
1 t. sesame oil
2 t. cornstarch
Preparation:
Mix together the marinade ingredients thoroughly. Marinate the chicken for 20-30 minutes.
While marinating chicken, mix together the sauce ingredients and set to the side.
Also while marinating chicken, Wash the Shirataki Noodles for 2-3 minutes in warm water then drain.
Heat the wok or pan. When heated, add 1 t. of oil. Add garlic and chicken then stir-fry. When the chicken is almost done, push the chicken up to the side of the wok or pan and add the shrimp in the middle of the wok or pan and stir-fry. When the shrimp are done, mix the chicken and shrimp together and remove the mixture from the wok or pan to a plate on the side.
Now reheat the wok or pan and add 1 t. of oil. Add the onion, bok choy, carrots and broccoli. Now stir fry until the vegetable are tender. Sprinkle 1/2 t. of salt over the vegetables and stir well. Now take the vegetables and put them on a plate.
Clean out the wok or pan and reheat again and add 3 Tablespoons of oil. Place noodles in the wok. Add 2 tablespoons hot bean sauce and 1 tablespoon of light soy sauce. Stir-fry until the noodles are heated. Add cooked chicken-shrimp mixture as well as all of the vegetables. Mix together in wok or pan to reheat quickly. Remove and serve immediately.
