Introducing our Gluten Free Asian Shirataki Stir Fry. As caterers, we sometimes get asked to do demo’s for health fairs or cooking demonstrations. We always accept these offers.
This month we were asked to do a healthy food demo at Vermeer. Vermeer is a large machine manufacturing and support staff. They work with Big Big machines and often have to go out in the field to repair the damaged machines they sell. Their staff was diverse in nature. My guess is, these guys like to be full.
Gluten Free Asian Shirataki Stir Fry
We decided to do a lo carb gluten free asian shirataki stir fry recipe. I have been working with Zeroodles. Zeroodles are a shirataki pasta made from konjac root flour and oat fiber. This particular Shirataki does not have an odd scent as many do, it is easier to work with and it has an excellent bite to it. A 14 ounce package comes in at just under 120 calories. And a net carb of “1” per serving (4 servings per bag, so if you are very very hungry, half a bag is still very low carb).
Zeroodles has recently rebranded and is now called: Organic Shirataki with Oat Fiber. We have tried several of the oat fiber based pastas. I personally did not enjoy the rice shaped one. My guests did not share my opinion and truly loved the meal (gluten free swedish meatballs in a mushroom cream sauce over zeroodles rice pasta).
Low Calorie Wonderfully Satisfying Shirataki
So, we showed up and a bunch of guys piled into a room to listen to me talk. I brought Samantha with me, which helped keep the guys focused on the demo. They all just kept watching Sam, which worked for me. The idea was to fill them up without huge calories. So, lots of vegetables, bean sprouts, spinach, onions, broccoli slaw, so the vegetables cooked down providing lots of nutrition, but did not appear to overwhelm the stir fry with the appearance of vegetables. We also added lots of chicken to it.
When we have the option of using tamari, we often use braggs liquid amino acids – and less than called for to cut down on the sodium in the recipe. We add lots of flavor to the broth to make sure it does not need the extra sodium. This recipe uses lots of gnger and garlic to help with inflammation and muscle soreness.
Everyone was a little stand offish when we served it up. Most just wanted to try a little, because it was not what they were used to, but by the time we left, we had no food left and it was more than my very large wok could handle. Everyone came back for seconds, and no one left the papers behind with the recipe and the information regarding the low carb noodles. I consider it a success.
So, in the mood for a quick and easy Gluten Free Asian Shirataki noodle recipe? Well we have one for you. Enjoy!
Vermeer Chicken & Zeroodle Stir Fry
Asian Stir Fry Sauce
- 1/2 cup Bragg's Liquid Amino Acids
- 2 1/2 cups Chicken Bone Broth
- 2 tbsp grated ginger
- 4 tbsp rice wine
- 1 tsp toasted sesame oil
- 2 tbsp demerara sugar
- 2 tbsp oyster sauce
- 4 tbsp cornstarch
- 4 tbsp water
Stir Fry Ingredients
- 2 packages Zeroodles Angel Hair Pasta
- 1 lb Broccoli Slaw
- 6 ounces mung beans
- 12 green onions chopped
- 8 ounces mushrooms sliced
- 3 tbsp Olive Oil
- 2 tbsp minced garlic
- 2 tbsp grated ginger
- 12 ounces baby spinach
- 3 lbs chicken breast sliced
Asian Stir Fry Sauce
- Add all the ingredients except the cornstarch and water to the wok. Heat to a boil
- Mix cornstarch and water together until it is all incorporated. Add to Wok and stir until thickened. Set Aside
Prepping the Noodles
- Take Shirataki Noodles out of the bag and place into a large bowl of water.
- Stir in the water to seperate the noodles a little.
- Remove the noodles from the water and drain and dry the noodles.
- Place a little oil in a large stir fry pan and allow to heat. When heated, add the noodles and stir fry until dry. Add to the Wok with the Asian Stir Fry Sauce
Stir frying the Vegetables
- Add 1 Tbsp oil to the frying pan. Allow to heat and add the sliced green onions, 1 tbsp garlic, 1 tbsp ginger to the pan. After two minutes of heat, add half the spinach and put the cover on until the spinach wilts. Stir and Repeat adding the remainder of the spinach and wilting again.
- When the spinach is fully wilted, Stir together and add to the Wok with the sauce and the pasta.
- Add 1 tbsp oil to the frying pan. Add mushrooms and another tbsp garlic. Cook until mushrooms are cooked. Add Broccoli Slaw and mung beans and continue to cook until vegetables are done (mung beans will become much softer). Add to the Wok.
- Add the chicken to the pan, and warm up. Add to the wok.
- Place to wok on the heat and warm everything up as you combine all the ingredients.