About
This super simple shirataki noodle Keto recipe is a great one to add to your weeknight meal plan. Tender chicken thighs are diced and stir-fried with soy sauce and garlic. Delicious, savory mushrooms are quartered and stir-fried until wonderfully browned and then tossed together with shredded kale. Low carb shirataki noodles are added right at the end and cook thoroughly to drive off as much water as possible. The final dish is seasoned with soy sauce and tossed altogether.
Can I use other meat?
Yes! Chicken breast, diced pork, thinly sliced beef, or shrimp would be delicious in this dish as well!
Why is the garlic grated?
Grating the garlic eliminates any pieces of garlic in the dish and allows for a more robust garlic flavor using less garlic. If you don't have a small garlic press or Microplane, you can mince the garlic very well.
Why are the shirataki noodles microwaved before adding them to the wok?
Shirataki noodles hold a lot of extra water. Remove them from the packaging and drain them well. Next, add the noodles to a microwave-safe bowl and microwave on high for several minutes. This will allow the noodles to release more water. Drain them a second time before adding them to the wok.
What if I do not have a wok?
If you don't have a wok, that is ok! Use a huge saute pan.
Ingredients
- 1 tablespoon avocado oil
- 5 thigh, bone and skin removed chicken broilers or fryers thigh meat only raw
- ½ teaspoon coarse kosher salt by morton
- 1 clove garlic
- 1 tablespoon soy sauce
- 8 ounce mushrooms
- 3 ounce kale
- 24 ounce tofu shirataki spaghetti shaped noodle by house foods
Instructions
- Start by draining the shirataki noodles into a strainer placed over a sink. Shake off as much of the water as you can. Place the noodles in a microwave safe bowl and cook on high for 3 minutes. This will help the noodles release more water. Drain them a second time and set them aside as you prepare the other ingredients.
- Destem and quarter the mushrooms. Destem and slice the kale thin. Then dice the chicken thighs into 1” x 1” pieces and set aside. Preheat a wok or very large nonstick skillet over high heat. Heat until the pan is starting to smoke. Add half of the oil and swirl the pan. Add the chicken thighs and cook them stirring constantly. Add the grated garlic and stir well. Add the kosher salt and half of the soy sauce too. Stir well until the chicken is completely cooked and is starting to brown. Feel free to cook the chicken longer than it needs to achieve the browning.
- Remove the chicken to a clean bowl. Set aside.
- Keep the wok on the heat and add the rest of the oil. Add in the mushrooms and stir them constantly until they are cooked well and very browned. Add the kale on top and stir well. The kale will only take a minute or less to wilt.
- Add the noodles and cook them trying to drive off more moisture from them.
- Add the chicken back into the wok. Keep cooking the noodles to drive off moisture. If there is water at the bottom of the wok, pour as much of it off as possible. Cook it for several minutes longer. Then add the rest of the soy sauce. Taste and adjust adding more soy sauce or salt as desired. Serve immediately. Add sriracha or sambal to the finished dish if you would like to.
Nutrition Facts
- Servings: 4
- Calories: 190.7kcal/797.9kJ (per serving)
- Fat: 8.1g (per serving)
- Carbs: 8.7g (per serving)
- Protein: 21.5g (per serving)
