Ingredients
Units
Scale
- 1 bag shirataki noodles, drained and rinsed
- 1/2 cup cooked boneless, skinless chicken breast or thigh (I like to use leftover rotisserie chicken)
- 1 tbsp natural almond butter
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1/8 tsp garlic powder
- 1/8 tsp ginger powder
- 1/2 cup shredded cabbage or broccoli slaw
- Optional - 1 scallion, thinly sliced
- pinch red pepper flakes or sriracha sauce
- salt and pepper to taste
Instructions
- Drain and rinse the shirataki noodes. Set them in a colander to dry as you prepare the remaining ingredients.
- In a small saucepan, whisk the almond butter, soy sauce, garlic, and ginger. Add in the shirataki noodles, chicken, cabbage (or broccoli slaw) and toss to coat.
- Heat the saucepan on low-medium heat until sauce and noodles are nice and hot.
- Remove saucepan from heat and add additional salt, pepper or sriracha sauce to taste.
- Pour the noodles into a bowl and sprinkle sliced green onions over the top.
Notes
- For a higher fat to protein ratio - add only 1/4 cup of cooked chicken and add an additional 1 tbsp of sesame oil
- For a higher protein ratio - Add additional chicken and omit the sesame oil.
- For a lower carb version - Omit the broccoli slaw.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Main Meals
- Method: Stove-top
- Cuisine: Asian, Keto, High protein
- Diet: Gluten Free
Nutrition
- Serving Size: 1 large bowl
- Calories: 405
- Sugar: 2.3
- Fat: 25
- Carbohydrates: 12
- Fiber: 4.9
- Protein: 31
