Happy Friday Guys!
Today I come to share my latest shirataki noodle idea. I know, I know "skinny" noodles aren't everybody's favorite thing but I happen to love them because I don't try to make them what they aren't.
If you don't know, shirataki noodles are made from the konjac plant which grows in Japan, China, and Southeast Asia. It's naturally low calories and contains very few digestible carbs. From what I can gather online, they've been pretty popular in other parts of the world for quite some time.
Here in the states, however, they aren't as well known. I only ever see them marketed as "diet," "miracle," or "skinny" like that's their only value. Then folks buy them expecting a "diet pasta," and that's not what they get at all. They get shirataki noodles, and shirataki noodles are their own yummy thing! With tons of potential!
Anyway, I'll get off my soapbox about it. I like them. They absorb any flavor you throw at them, are super easy to prepare, and, yes, they are very light.
A New Orange?
Besides the shirataki, I also need to introduce the cara cara orange. I don't know where these things have been hiding my entire life but HOLY YUM! They are what inspired this dish.
Every Wednesday I get an imperfect produce box and a few weeks ago in it was a cara cara orange. The 13-Year-Old and I shared it, and we both fell in love. Since then, I've been adding two in the box weekly, and we enjoy them together every Wednesday after school.
However, this week, I was super hungry when we were about to share our after-school snack. So I decided to turn mine into a more of a complete meal. I pulled out a couple of bags of shirataki, defrosted some chicken, and within minutes I was eating this amazing warm bowl of awesome. Here's what I did...
📖 Recipe
Sesame Orange Chicken with Shirataki Noodles
Ingredients
- 2 bags of Miracle Noodles - Shirataki Noodles 14oz - more info in notes
- 1 teaspoon sesame oil
- 2 raw chicken tenders cut into small chunks 5oz
- 1 orange peeled and sectioned
- Sprinkle of ground ginger
- 2 tablespoon soy sauce
- 1 teaspoon sesame seeds
Instructions
- Warm a non-stick skillet over medium-high heat.
- While it's heating up, drain and rinse the shirataki noodles. remove as much water as possible.2 bags of Miracle Noodles - Shirataki Noodles
- Add the noodles to the skillet and toss with tongs to dry them out a bit. I'll toss mine every minute it two until there's barely any water left in the skillet. It usually takes about 5 minutes.
- Once they are nice and dry, remove the noodles from the skillet and set aside.
- Immediately add the sesame oil to the skillet and start to brown the chicken. Sprinkle with ground ginger.1 teaspoon sesame oil, 2 raw chicken tenders cut into small chunks, Sprinkle of ground ginger
- Once you no longer see any pink on the chicken, add the orange sections. Smashed them a bit with a wooden spoon to get some of the juices out.1 orange peeled and sectioned
- Add the shirataki noodles back to the skillet and toss with the chicken and oranges. Add the soy sauce and sesame seeds and toss a few more times allowing all the flavors to merge.2 tablespoon soy sauce, 1 teaspoon sesame seeds
- Pour onto a plate and enjoy!
Notes
- I usually buy miracle or skinny noodles from Amazon to keep them on hand. Miracle noodles offer a subscribe and save option so those are the ones I've been using lately since I get 15% off.Â
- You could use any orange or sweet citrus for them. Two cuties would work great!Â
- If you don't like the shirataki, try this with cooked spaghetti squash!Â
Nutrition
Oh! You may have noticed I shut off comments on the blog. It's not that I don't enjoy them, I'm just getting very focused and deliberate in how I spend my time. If you want to ask anything or make a comment feel free to do so on social media or join the GreenLiteBites private facebook group.
