If you haven’t had a chance to try Shiritaki noodles, I highly recommend it! It has a similar texture to glass noodles, which I absolutely love, and it’s super low in carbs! It’s such a guilt-free treat, especially if you’re a pasta/noodle lover like me.
I must warn you, though, there is a fishy smell when you first open the bag (not sure why it smells like that), but just know that it’ll go away if you soak the noodles. My sister made Fettuccine Alfredo once with Shiritaki noodles, and she said it was good. I haven’t tried it as a pasta yet, because I enjoy it as a lo mein so much!
This recipe makes 4-6 servings.
4 packages of Shiritaki Spaghetti noodles
1 boneless chicken breast
1 carrot (long sliced)
1/4 onion (wedged)
3 stalks green onion (diced leaves, whole bulb/stalk)
2 garlic cloves (minced)
1/2 cup oyster sauce
1/4 cup soy sauce
1 tbs sugar
1 tsp vinegar
1 tsp chili garlic paste (optional)
1 tsp crushed red peppers (optional)
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
5) Once the chicken is cooked, add the carrots and the rest of the onions. The carrots will cook fairly quick, so as soon as they soften a little, add the green onions and garlic. Save a handful of green onions to top at the end.
6) Add the Shiritaki noodles, and gently mix everything together. Turn the heat down to medium-low. In a small bowl, mix the soy sauce, sugar, vinegar, and chili garlic paste. Then, pour it over the noodles. Let the noodles soak in all that deliciousness, and continue to stir as needed.