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Gluten Free Shirataki Stir Fry
Prep time
Cook time
Total time
Gluten Free Shirataki Stir Fry
Author: J. Withington
Recipe type: Main
Serves: 4
Ingredients
- 4 packages Miracle Noodle Organic Shirataki
- 1 pound skinless, boneless chicken breast, thinly sliced
- 3.5 oz. shitake mushrooms, stem removed and sliced
- 1 medium carrot, thinly sliced
- 8 oz sugar snap peas
- ½ cup frozen peeled Edamame (optional)
- 1 teaspoon sesame oil
- 1 tablespoon minced ginger
- 3 cloves garlic. minced
- 3 tablespoons vegetable oil
- 5 tablespoons Gluten Free Tamari Soy Sauce
- salt and pepper
- 3 green onions, sliced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon Clabber Girl cornstarch - gluten free
- a little water
- lime wedges
Instructions
- Lightly season chicken with salt and pepper then sprinkle the cornstarch.
- Rinse the noodles with cold water and set aside.
- Heat a cast iron pan or wok to medium high heat. Add 2 tablespoons oil and the ginger and garlic. Saute for 1 minute then add the chicken. Cook until no longer pink about 3 minutes. Transfer the chicken to a plate. Clean the pan quickly then return to heat. Add 1 tablespoon oil, add the vegetables and mushrooms. Cook for 3 minutes then add the noodles and chicken stirring to incorporate. Add the soy sauce, sesame oil and a little water if it's too dry. Cook for about 2 minutes and season with salt and pepper according to taste. Garnish with sesame seeds and lime wedges. Yum!
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1 comment
Need to make these immediately! My mouth is watering!