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Shirataki Noodles with Chicken and Seasonal Vegetables

Ingredients

  • 1 colored pepper shredded
  • 2 carrots sliced ​​or shredded
  • 1 small zucchini
  • 1 small winter squash
  • 1 small broccoli chopped
  • 1 cup sweet peas
  • 2 cloves garlic minced
  • 1 tablespoon minced ginger
  • 1/2 to 3/4 pound ground chicken
  • 3 packs shirataki noodles 8 ounces each

Seasoning (adjusted according to personal taste)

  • 2 tablespoons rice vinegar or sake
  • 3 tablespoons soy sauce
  • 1/2 teaspoon sesame oil

Instructions

  1. Add all the sauce to the bowl and mix thoroughly. To
  2. In a large wok, heat a little olive oil over medium heat, add the chicken and stir fry until cooked, then transfer it to a bowl. (Pork, beef, or tofu can also be used instead)

  3. Dry the pot and place it on the fire again. Heat the olive oil on medium heat. Add carrots, broccoli, ginger, and garlic. Fry for about 3 or 4 minutes. Add the colored peppers and fry for another 2, 3 minutes. Add the small winter squash, zucchini, and sugar peas and continue to fry for 5 minutes, or until you think the vegetables are cooked enough.

  4. Pour the chicken and sauce into the pot and simmer for 3 minutes.

  5. Put the boiled shirataki noodles in a bowl or on a plate, cover the stir-fried chicken and vegetables on top, and enjoy.