Best 4 Low Carb Chicken Wshirataki Noodles Recipes

LOW CARB CHICKEN STIR FRY RECIPE

Steps:

• Drain the noodles from their liquid.
• In an un-oiled skillet, dry-fry the spaghetti until the bottom of the pan is completely dry (or as close to it as you can get). Remove from pan and set aside.
• In the same pan, add the oil, chicken and vegetables and saute until the vegetables are cooked to your liking.
• Quickly stir in the noodles and the garlic powder and stir until well combined.
• Serve.

KETO LOW-CARB FETTUCCINE CHICKEN ALFREDO WITH SHIRATAKI MIRACLE NOODLES

Steps:

• Slice the broccoli crown into small florets.
• Add an inch of water to a saucepan. Boil the water on high heat. The exact amount of water you will need will vary based on the size of your pan.
• Add the broccoli to the water. Reduce the heat to low. Cover the pan and cook for 5-6 minutes until the broccoli is tender. You can test it by poking with a fork.
• Bring a large pot of water to a boil with the 1/4 teaspoon of salt (high heat) on the stove.
• Remove the Shirataki noodles from the packaging. Place the noodles in a strainer and rinse them thoroughly with water for a couple of minutes. The noodles may have an odor when you remove them from the packaging. This is normal. Rinsing them really well will help remove that. When they cook, this will also disappear.
• Add the noodles to the salted boiling water. Cook for 2-3 minutes.
• Remove the noodles from the boiling pot and dry the noodles thoroughly with paper towels.
• Place a skillet on medium heat. Add the noodles to the pan. Stir the noodles in the pan for 2-3 minutes. This will help drain the excess moisture from the noodles. These steps are important, so the noodles aren't watery.
• Remove the noodles from the pan and set aside.
• Add the olive oil to the skillet. Next, add the chicken cubes and season with salt and pepper to taste.
• Cook for 4-5 minutes, flipping the chicken until the chicken is no longer pink.
• Remove the chicken from the skillet and set aside on a plate.
• Add the butter and garlic to the skillet on medium heat. Allow the butter to partially melt and then add the chunks of cream cheese, Parmesan Reggiano, heavy cream, and salt and pepper to taste.
• Stir continuously until the cheese has melted. The cream cheese may take some time to dissolve.
• Add the chicken, steamed broccoli, fresh spinach, and noodles to the pan. Stir to coat the noodles. Cook until the spinach wilts.
• Cool before serving.

PALEO & KETO PAD THAI WITH SHIRATAKI NOODLES

Steps:

• We think best to follow manufacturer's instructions (albeit rinse for a little longer until the konjac plant aroma goes away). So it's easy peasy: drain the noodles, rinse well in cold water, place in boiling water for two minutes, then dry the noodles in a non-oiled pan over medium heat. Set aside.
• Whisk together thoroughly in a small bowl fish sauce, coconut aminos, sweetener and red pepper flakes or cayenne. Add lime juice to taste, starting at 2 tablespoons.
• Heat up oil in a skillet or pan over medium heat. Add in garlic and sautée briefly until it just starts to brown. Add in shrimp and cook for 2-5 minutes on each side (depending on their size), until just cooked through. Pile the shrimp on the edge of the pan.
• Pour in the lightly beaten eggs and continue to cook, stirring them to scramble, until solid but still moist and tender.
• Pour in the prepared sauce and mix briefly until the shrimp and scrambled eggs are evenly coated. Add in prepared noodles, tossing to coat in the sauce. Add soy sprouts and continue to cook for 2-3 minutes.
• Garnish with green onions, cilantro and peanuts. Serve immediately with fresh lime.

LOW-CARB CHICKEN NOODLE STIR-FRY

Steps:

• Bring a medium pot of water to a boil. Add chicken breasts; simmer until no longer pink in the center, about 20 minutes.
• Meanwhile, bring another pot of water to a boil. Add noodles and boil for 2 to 3 minutes. Drain well.
• Drain chicken and cool until safe to handle, 5 to 10 minutes. Pull apart into bite-sized pieces.
• Heat oil in a wok over medium-high heat. Saute onion and garlic until onion is translucent, 3 to 5 minutes. Add chicken, water chestnuts, carrot, soy sauce, garlic salt, and pepper. Mix well until blended and carrot is tender, about 4 minutes.
• Pour chicken broth into the wok. Add noodles and cook until heated through, 3 to 5 minutes.