Hello everyone, welcome to another episode of Let’s get cook’n!
Today we will be meal prepping an amazing shirataki noodle dish with chicken and cabbage! Shirataki noodles is also known as the miracle noodles or pasta zero. It is made from Japanese Konjac plant high in soluble fiber and very low in carbohydrate.
Combining with ginger infused chicken and load of cabbage, bean sprout, and Inoki mushroom, this cabbage chicken shirataki is delicious, nutrient dense, yet low in calories and perfect for the summer weather!
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Ingredient (serve 8)
2 packs shirataki noodle
1 head cabbage (here used Taiwanese cabbage)
1 bag of bean sprout
1 bag of Inoki mushroom
1 bunch of scallion
1 thumb of ginger
4 bone-less skin-less chicken thigh (breast will work)
Splash of soy sauce
Splash of Shaoxing cooking wine
1 tbsp oyster sauce
Salt, white pepper, and garlic powder to taste
Instructions
1. Rinse the shirataki noodle under running and strain off excess liquid. Set aside
2. Peal off leaves from cabbage and finely slice to thin strips
3. Thinly slice ginger; reserve the white part of the scallion, finely chop the green
4. Cut chicken thighs to bite size pieces
5. Marinate chicken with a splash of soy sauce, cooking wine, garlic powder, and white pepper
6. Heat a sauté pan on medium high heat; add chicken in a single layer
7. Let sear for 3 minutes or when golden brown color develops, then flip the chicken pieces
8. Once the juices and fat are rendered, add in ginger and scallion white
9. Sauté until caramelized
10. Remove the chicken and add in shredded cabbage
11. Add in the bean sprout and Inoki mushroom once the cabbage is cooked down
12. Season veggies with salt, soy sauce, cooking wine, garlic powder, and white pepper
13. Once all the veggies are cooked down, add the chicken back and continue to sauté
14. Add in the strained shirataki noodle, cut with wooden spatula, stir fry until evenly coated
15. Garnish with scallion green, white sesame seeds, and white pepper
16. Serve and enjoy 😊