Well, I am here to tell you, that miracles do happen. That gorgeous plate of food was my brunch. An amazing stir-fry made with green & red pepper, celery, onion, mushroom, garlic, chicken, a homemade stir-fry sauce, a sprinkle of chopped cashews, a few dribbles of Sriracha sauce and noodles. MIRACLE NOODLES. Seriously, that's what they are called, Miracle Noodles.
As you can see from the package, these noodles come with no added guilt, are free of soy and gluten and have zero calories. So what the heck are these thing made from? Konnayaku also known as Kojnac, is a Japanese plant, a tuber of sorts, grown to make konjac flour and jelly. It has very little taste and is valued for its texture not its flavor. Konnayaku, or Kojnac made into noodle form is called shirataki also called devil's tongue noodles.
Traditional shirataki noodles have zero net carbohydrates as they are basically just water and soluble fiber. Soluble fiber slows digestion as well as the release of carbohydrates into your bloodstream. This helps to maintain healthy blood sugar levels as well as prolonging the feeling of fullness. The fiber also binds with bile acids secreted by the gall bladder, which in turn your body excretes instead of recycles to make cholesterol.
There are two types of shirataki noodles, those made from konjac and those made from tofu. I am seeing the Miracle Noodle brand pop up locally at both our food co-op and at Whole Foods. I recently saw another konjac noodle brand at our Cub Foods, which is a local grocer here in Minnesota. I actually purchased a couple of bags online as I was placing an order for stevia, and I am now kicking myself for not ordering more. While the noodles themselves didn't actually lend any taste or flavor to my stir-fry, they sure added some texture and enjoyment.
Chicken Stir-Fry with Miracle Noodles
Prep Time: 15 minutes
Cook Time: 15 minutes
- 1 bag Miracle Noodle Shirataki Pasta Angel Hair
- 1/3 c. Chopped Celery, Mushroom, Onion, Red Pepper, Green Pepper
- 1 Clove Garlic, Crushed
- 12 oz. Chicken Breast, Diced
- 2 Tbsp. Coconut Oil
- 1/4 c. Cashews
- Celtic Sea Salt & Coarse Ground Black Pepper
- 2 Tbsp. Spectrum Naturals Unrefined Toasted Sesame Oil
- 2 Tbsp. Coconut Secret Raw Coconut Aminos or Gluten-Free Soy Sauce
- 2 Tbsp. Sunflower Seed Butter, Almond Butter or Peanut Butter
- 2 Tbsp. Organicville Sriracha Sauce
- Prepare the noodles by draining the water, rinse with cool water for 10-15 seconds, then blanch in boiling water for 1 minute. Place on a few paper towels to drain and dry. Set aside.
- Prepare stir-fry sauce by whisking together sesame oil, coconut aminos, seed/nut butter and Sriracha sauce, set aside.
- In skillet or stir-fry pan, heat 1 Tbsp. coconut oil and cook diced chicken on medium-high heat. Season with Celtic sea salt and coarse ground black pepper. Remove chicken from pan.
- Add remaining coconut oil to pan, then add veggies, cook over medium-high heat until softened.
- Return chicken to pan along with noodles, cover with sauce and mix thoroughly. Add crushed garlic and mix again.
- Using tongs, separate noodles between two plates, top with chicken and veggies, garnish with cashews and a few squirts of Sriracha if you like it extra spicy.