Delicious low carb shirataki/konjac noodle (great for summer)
Cold shirataki/konjac noodle Recipe
200g Konjac/shirataki noodle
200g chicken breast
¼ cup cucumber (sliced)
¼ cup red cabbage (chopped into thin slices)
1/4 cup carrots (sliced)
2 tbsp parsley
2 tbsp green onions
2 tbsp soy sauce
1 tbsp vinegar
1 tbsp sesame oil
5 cloves of garlic (minced)
½ tbsp garlic chilli paste
½ tbsp Korean red pepper paste
1 tbsp sesame seed
Prepare the konjac noodle as per package information. Rinse it with cold water after cooking.
Prepare the vegetables dishes (cucumber, red cabbage and carrots). Cut them into thin slices. Set aside.
Finely chop green onions and parsley
Make the sauce: mix all the ingredients together (soy sauce, vinegar, sesame oil, minced garlic, chilli paste, Korean red pepper paste, sesame seed)
Marinate the chicken breast with salt and pepper for at least 4 hours. Bake them until fully cooked.
Once the chicken is cool enough to handle, use two forks or your hands to shred and pull breasts apart.
Portion some noodle, vegetables (cucumber, red cabbage, carrots, parsley and green onions) and chicken into a plate. Put 2-3 tbsp of the sauce on top. Mix everything together.