This was my first stab at using tofu noodles, also known as Tofu Shirataki. They were pretty good. Extremely low carb, and a great substitute for pasta. I rinsed them off when I took them out of their package – had a funny smell, but I was told in advance about that.
Chicken with peppers and shirataki (modified from this recipe)
1 1/2 pounds boneless chicken breasts, sliced very thin
1/2 cup soy sauce
3 tablespoons sherry
2 tablespoons packed brown sugar
2 tablespoons corn starch
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1/4 teaspoon chile paste
2 tablespoons canola oil
1 whole medium yellow onion, sliced
2 whole red bell peppers, sliced into rings
1/4 teaspoon diced fresh jalapeno
cilantro leaves for garnish
Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste. Place sliced chicken in the mixture and toss to coat. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Throw in the onions and cook for about 2 minutes. Remove to a separate plate. Return skillet to flame and add bell peppers and jalapeno. Cook for 2 minutes, tossing, until peppers have brown/black flecks but are still a little firm. Remove to a plate.
Return skillet to flame, add remaining tablespoon of oil to skillet and add chicken mixture. Allow to sit for 20 – 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to separate plate.
Reduce heat to low. Add all the chicken, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce that the chicken marinated in and stir. Allow to simmer. Sauce will thicken.
Throw in our shirataki noodles (that you’ve pre-rinsed) and stir. Add more water if needed to thin, if necessary.
Serve topped with cilantro leaves. Makes 4 servings.