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Keto Chicken Mushroom Kale Shirataki Noodle Stir Fry Recipe

Lunch
Main Dishes
★★★★★
5/5
(6 reviews)
By Zylo Nutritionist Team
Keto Chicken Mushroom Kale Shirataki Noodle Stir Fry
Zylo Recipes

Description

This simple shirataki noodle recipe is a fantastic addition to your weeknight dinner rotation. Imagine tender chicken thighs, diced and stir-fried to perfection with the savory combination of soy sauce and garlic. The aroma alone is enough to entice anyone to the table.

Quartered mushrooms, richly browned in the stir-fry, add an earthy depth that complements the chicken beautifully. Shredded kale, tossed into the mix, provides a vibrant green hue and a slightly bitter counterpoint to the other savory elements. The star of the show, shirataki noodles, are added towards the end, soaking up all the delicious flavors in the pan.

Cooking them thoroughly helps to reduce any excess moisture, ensuring the final dish isn't watery. A final seasoning of soy sauce brings everything together in perfect harmony. The beauty of this recipe lies in its versatility.

While chicken thighs are recommended, diced pork, thinly sliced beef, shrimp, or even chicken breast would be equally delightful. For a truly intense garlic flavor, grating the garlic is key. This eliminates any large pieces and allows the garlic's essence to permeate the dish more effectively, even with a smaller amount.

If you don't have a grater or fine plane, simply mince the garlic as finely as possible. Shirataki noodles tend to retain extra water, so a little extra preparation ensures the best possible texture. After removing them from the packaging, drain them thoroughly.

For optimal results, microwave the noodles in a microwave-safe bowl for a few minutes. This will encourage them to release even more water. Drain them a second time before adding them to the stir-fry.

While a wok is ideal for this recipe, a large sauté pan will work just as well. The most important thing is to have enough surface area to stir-fry all the ingredients effectively, ensuring each component is cooked to perfection and coated in the flavorful sauce. Enjoy this quick, adaptable, and satisfying dish!

Preparation Time

Prep Time
20 min
Cook Time
20 min
Total Time
40 min

Nutrition Information

Per 1 bowls serving
C
Calories
550 Kcal
C
Carbs
12 g
Fi
Fiber
4 g
Sugar
5 g
P
Protein
55 g
C
Fats
35 g
Saturated Fats 10 g
Unsaturated Fats 20 g
Cholestrol 150 mg
Sodium 700 mg
Potassium 600 mg
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Ingredients

    1.
    Avocado Oil
    Avocado Oil
    1 tablespoon
    2.
    Chicken Broilers Or Fryers Thigh Meat Only Raw
    Chicken Broilers Or Fryers Thigh Meat Only Raw
    5 thigh, bone and skin removed
    3.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ½ tsp
    4.
    Garlic
    Garlic
    1 clove
    5.
    Soy Sauce
    Soy Sauce
    1 tablespoon
    6.
    Mushrooms
    Mushrooms
    8 ounce
    7.
    Kale
    Kale
    3 ounce
    8.
    Tofu Shirataki Spaghetti Shaped Noodle by House Foods
    Tofu Shirataki Spaghetti Shaped Noodle by House Foods
    24 ounce

Instructions

    1.
    Start by draining the shirataki noodles into a strainer placed over a sink. Shake off as much of the water as you can. Place the noodles in a microwave safe bowl and cook on high for 3 minutes. This will help the noodles release more water. Drain them a second time and set them aside as you prepare the other ingredients.
    2.
    Destem and quarter the mushrooms. Destem and slice the kale thin. Then dice the chicken thighs into 1 x 1 pieces and set aside. Preheat a wok or very large nonstick skillet over high heat. Heat until the pan is starting to smoke. Add half of the oil and swirl the pan. Add the chicken thighs and cook them stirring constantly. Add the grated garlic and stir well. Add the kosher salt and half of the soy sauce too. Stir well until the chicken is completely cooked and is starting to brown. Feel free to cook the chicken longer than it needs to achieve the browning.
    3.
    Remove the chicken to a clean bowl. Set aside.
    4.
    Keep the wok on the heat and add the rest of the oil. Add in the mushrooms and stir them constantly until they are cooked well and very browned. Add the kale on top and stir well. The kale will only take a minute or less to wilt.
    5.
    Add the noodles and cook them trying to drive off more moisture from them.
    6.
    Add the chicken back into the wok. Keep cooking the noodles to drive off moisture. If there is water at the bottom of the wok, pour as much of it off as possible. Cook it for several minutes longer. Then add the rest of the soy sauce. Taste and adjust adding more soy sauce or salt as desired. Serve immediately. Add sriracha or sambal to the finished dish if you would like to.