Makes 2 Servings
Macros: 280 Cal, Fat 13g, Carbs 14g, Fibre 2g, Protein 28g
225 grams Shiratake Noodles
1 tbsp Avocado Oil
1 Orange Bell Pepper (sliced)
1 Zucchini (medium, sliced)
227 grams Chicken Breast (diced)
2 tbsps Coconut Aminos
1 tbsp Hot Sauce (or to taste)
1 tbsp Sesame Seeds
Drain and rinse the shiratake noodles. Add them to a small saucepan and cover with water. Bring to a boil for about 5 minutes, then drain and rinse again.
In a large frying pan or wok, heat the avocado oil over medium-high heat. Add the sliced bell pepper, zucchini, and chicken. Cook for about 10 minutes, until the chicken is cooked through.
Add the coconut aminos, hot sauce, and shiratake noodles to the pan. Toss to coat, then transfer the stirfry to bowls. Sprinkle with sesame seeds and enjoy!
Shiratake Noodles: A high-fibre pasta alternative made from the konjac root. You can find them at most grocery or health food stores, often in the refrigerated natural foods section. If you avoid soy, be sure to check the ingredients as some brands use soy flour.
Vegan & Vegetarian: Use mashed tofu or scrambled eggs instead of chicken.