Spicy Shirataki Noodles Stir-fry
Directions
- 1Wash and rinse the shirataki noodles under cold water and let them sit in the sink for a couple of minutes.
- 2Wash and rinse the shirataki noodles under cold water and let them sit in the sink for a couple of minutes.
- 3Wash and rinse the shirataki noodles under cold water and let them sit in the sink for a couple of minutes.
- 4Prepare a medium-sized white onion (50g) by peeling, cutting it in half, and dicing it into small bite-sized chunks.
- 5Prepare a medium-sized white onion (50g) by peeling, cutting it in half, and dicing it into small bite-sized chunks.
- 6Prepare a medium-sized white onion (50g) by peeling, cutting it in half, and dicing it into small bite-sized chunks.
- 7Cut 150g of skinless chicken breast into small cubes.
- 8Cut 150g of skinless chicken breast into small cubes.
- 9Cut 150g of skinless chicken breast into small cubes.
- 10Prepare the sauce by combining 10g gochujang, 10g mirin, 5-10g rice vinegar, a pinch of salt, 10 cranks of black pepper, 2 cloves of garlic (pressed), and 2g sesame oil in a bowl.
- 11Prepare the sauce by combining 10g gochujang, 10g mirin, 5-10g rice vinegar, a pinch of salt, 10 cranks of black pepper, 2 cloves of garlic (pressed), and 2g sesame oil in a bowl.
- 12Prepare the sauce by combining 10g gochujang, 10g mirin, 5-10g rice vinegar, a pinch of salt, 10 cranks of black pepper, 2 cloves of garlic (pressed), and 2g sesame oil in a bowl.
- 13Add 10-20g of water to the sauce depending on how much heat you can handle.
- 14Add 10-20g of water to the sauce depending on how much heat you can handle.
- 15Add 10-20g of water to the sauce depending on how much heat you can handle.
- 16Heat up a pan to medium-high heat and fry the chicken pieces for 90 seconds.
- 17Heat up a pan to medium-high heat and fry the chicken pieces for 90 seconds.
- 18Heat up a pan to medium-high heat and fry the chicken pieces for 90 seconds.
- 19Add the diced onions and stir everything for 1-2 minutes until the onions get color.
- 20Add the diced onions and stir everything for 1-2 minutes until the onions get color.
- 21Add the diced onions and stir everything for 1-2 minutes until the onions get color.
- 22Remove everything from the pan, set the chicken aside, and put the pan back on the stove on medium heat without any oil.
- 23Remove everything from the pan, set the chicken aside, and put the pan back on the stove on medium heat without any oil.
- 24Remove everything from the pan, set the chicken aside, and put the pan back on the stove on medium heat without any oil.
- 25Add the shirataki noodles and fry them for 2 minutes until the liquid is completely evaporated and the noodles start to get a bit crispy.
- 26Add the shirataki noodles and fry them for 2 minutes until the liquid is completely evaporated and the noodles start to get a bit crispy.
- 27Add the shirataki noodles and fry them for 2 minutes until the liquid is completely evaporated and the noodles start to get a bit crispy.
- 28Add the chicken and onions back into the pan, combine everything, and pour in the sauce.
- 29Add the chicken and onions back into the pan, combine everything, and pour in the sauce.
- 30Add the chicken and onions back into the pan, combine everything, and pour in the sauce.
- 31Stir-fry for another minute until the pan turns into a fire red, nice-looking noodle dish.
- 32Stir-fry for another minute until the pan turns into a fire red, nice-looking noodle dish.
- 33Stir-fry for another minute until the pan turns into a fire red, nice-looking noodle dish.
Ingredients
- 200 g shirataki noodles
- 200 g shirataki noodles
- 200 g shirataki noodles
- 150 g chicken breast
- 150 g chicken breast
- 150 g chicken breast
- 50 g onion
- 50 g onion
- 50 g onion
- 10 milliliter mirin
- 10 milliliter mirin
- 10 milliliter mirin
- 5 milliliter rice vinegar
- 5 milliliter rice vinegar
- 5 milliliter rice vinegar
- 10 g gochujang
- 10 g gochujang
- 10 g gochujang
- 2 g sesame oil
- 2 g sesame oil
- 2 g sesame oil
- 10 g water
- 10 g water
- 10 g water
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 10 cranks black pepper
- 10 cranks black pepper
- 10 cranks black pepper
- 2 cloves garlic
- 2 cloves garlic
- 2 cloves garlic
- 1 piece ginger
- 1 piece ginger
- 1 piece ginger
- 10 spray sunflower oil spray
- 10 spray sunflower oil spray
- 10 spray sunflower oil spray
Equipment
knifecutting boardbowlcolanderfrying panlidkitchen scalegarlic press