This soup recipe is awesome because you can make it hot…or cold!
*Tip*
Soak noodles in bowl of water with 1 Tbsp lemon juice over night to remove the konjac smell associated with the Shirataki noodles. I usually have a container in my fridge ready for impromptu meals.
As a SOUP the recipe goes like this…
100 grams Chicken Breast
2 cups water or Low-sodium Veggie stock
1 tsp Crushed garlic
2 Tbsp Lime juice
100 grams Chopped Mushrooms, Peppers, Shallots and/or Celery (choose 2 and divide the 100g weight among the two chosen veggies how you wish)
1/2 tsp grated Ginger
1/2 bag Shirataki noodles
3 sprigs chopped Cilantro
(pinch of salt if you choose not to use veggie stock)
(chili flakes if desired)
Add chicken, water/stock, garlic and lime juice to a large pot and bring to a boil. I use precooked chicken but you can use raw and cook it in the water/broth. Add the 2 kinds of Chosen veggies from those listed above. Boil till veggies are soft and then add noodles and ginger (chili flakes if desired). Stir until well mixed and pour into a large bowl. Add chopped cilantro and more lime juice if desired. Enjoy!
As a COLD noodle dish…
100 grams Chicken Breast (thinly sliced)
1 tsp Crushed garlic
2 Tbsp Lime juice
100 grams Chopped Mushrooms, Peppers, Shallots and/or Celery (choose 2 and divide the 100g weight among the two chosen veggies how you wish)
1/2 tsp grated Ginger
1/2 bag Shirataki noodles
3 sprigs chopped Cilantro
(pinch chili powder if desired)
Place noodles, garlic, lime, ginger, and cilantro in a large bowl. Use two forks to gently toss to mix. Add a pinch of chili powder if desired. Add Thinly slice chicken breast and 2 chosen veggies from above, toss gently again. Pour into a bowl or on a plate and garnish with chopped cilantro. Add more lime juice if desired. Enjoy!