Last time I showed you how to prepare shirataki noodles so they have the best texture and taste great. After sharing my Prawn & Noodle Stir-Fry, it's time for another delicious recipe. This recipe is both keto and paleo friendly and is ready in less than 30 minutes. It's definitely one of the all-time favourites in my house!
Nutritional values (per serving)
|of which Saturated||14.5||grams|
Macronutrient ratio: Calories from carbs (6%), protein (27%), fat (67%)
Ingredients (makes 4 servings)
- 500 g chicken thighs, boneless and skinless (17.6 oz)
- 2 packs shirataki noodles (400 g/ 14.1 oz)
- 4 large eggs
- 2 medium spring onions (30 g/ 1.1 oz)
- 2 cups bean sprouts (100 g/ 3.5 oz)
- ¼ cup cilantro, chopped
- ¼ cup flaked almonds, toasted (15 g/ 0.5 oz)
- 2 tbsp fresh lime juice (~ ½ lime) + more for garnish
- 1 tbsp + ¼ cup ghee or extra virgin coconut oil (you can make your own ghee) (70 g/ 2.5 oz)
- Optional: 2 cups shredded red cabbage for garnish (140 g/ 4.9 oz) + 1.8 g net carbs per serving
- Prepare the shirataki noodles by following the steps in this post (wash & boil to eliminate their natural odour & pan-fry to get the best texture). When done, keep in a bowl and set aside.
- In a medium bowl, combine all the ingredients to make the sauce: fish sauce, coconut aminos, Sriracha, crushed garlic, Almond & Cashew Butter, salt pepper,...
- ... Erythritol or stevia (if used). When done, set aside.
- Meanwhile, cut the chicken thighs into 1-inch pieces.
- Place in a large pan greased with ¼ cup ghee and cook over a medium-high heat until pale and cooked through. Mix a few times to ensure even cooking. When done, set aside.
- Meanwhile, prepare the omelets. Heat a pan greased with ½ tablespoon of ghee. Crack 2 eggs in a bowl and season with salt.
I used a well-seasoned cast iron skillet both for the chicken and the omelet.
- Whisk well and pour in the hot pan and swirl to coat the surface to make a very thin omelet. Cook over a medium-high heat for a couple of minutes or until firm on top. Using a spatula, flip on the other side and cook for another 30 seconds. When done, transfer on a plate. Then, repeat for the remaining 2 eggs.
- Set aside to cool down, roll up and cut into thin strips. Slice the spring onion and place in a bowl filled with water to clean. Transfer on a paper towel and pat dry.
- Place the chicken back on the heat and add the spring onion. Cook over a medium-high heat for just a couple of minutes. Then, add the omelet strips and bean sprouts and cook for another minute while stirring.
- Add the sauce (see above) and prepared shirataki noodles. Cook briefly until heated through and take off the heat.
- Mix well and add the fresh cilantro, ...
- ... lime juice and toasted almonds.
To toast the almond flakes, place them on a dry hot pan and cook over a medium-high heat until fragrant for 1-2 minutes. Keep stirring to prevent burning.
Garnish with shredded red cabbage, lime wedges, cilantro and enjoy! :-)
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