Shirataki Noodles are INSANE for Weight Loss.

Ingredients

• 200 g Shirataki Noodles (Rinse under cold water and drain; package contains 28 calories)
• 50 g White Onion (Peeled and diced into bite‑size pieces)
• 150 g Skinless Chicken Breast (Cut into small cubes; can substitute thighs or firm tofu)
• 10 g Gochujang (Korean Chili Paste) (About 1–2 teaspoons; very strong flavor)
• 10 g Mirin (Sweet rice wine for acidity)
• 10 g Rice Vinegar (Adds bright acidity)
• 2 Garlic Cloves (Minced or finely grated)
• 2 g Sesame Oil (Half a teaspoon; weigh for accurate calories)
• 1 pinch Salt (Season to taste)
• 2 g Black Pepper (About 10 cranks of a grinder)
• 15 g Water (Adjust 10–20 g depending on heat tolerance)

Instructions

1. Rinse Shirataki Noodles

   Place the shirataki noodles in a colander and rinse thoroughly under cold running water for about 30 seconds, then let them sit in the sink for a minute to drain fully.

   Time: PT2M

2. Prep Vegetables and Chicken

   Peel the white onion, halve it and dice into bite‑size pieces (≈50 g). Trim the chicken breast and cut into small cubes (≈150 g).

   Time: PT4M

3. Make the Sauce

   In a small bowl combine 10 g gochujang, 10 g mirin, 10 g rice vinegar, minced garlic, 2 g sesame oil, a pinch of salt, 2 g black pepper, and 10–15 g water. Mix until smooth.

   Time: PT3M

4. Brown the Chicken

   Heat the skillet over medium‑high heat. Add the chicken cubes (no oil) and fry for about 90 seconds, allowing one side to develop a light brown crust.

   Time: PT2M

   Temperature: Medium‑high

5. Add Onion and Stir

   Add the diced onion to the pan, close the lid, and stir‑fry for 1–2 minutes until the onion just begins to color. The chicken should still be slightly undercooked.

   Time: PT2M

   Temperature: Medium‑high

6. Set Aside Chicken and Onion

   Transfer the chicken‑onion mixture to a plate and set aside while you cook the noodles.

   Time: PT0M

7. Fry Shirataki Noodles

   Return the empty skillet to the stove on medium heat. Add the rinsed shirataki noodles and stir‑fry for 2–3 minutes until all the packing liquid evaporates and the noodles become slightly crispy.

   Time: PT3M

   Temperature: Medium

8. Combine All and Finish Cooking

   Return the chicken and onion to the pan, pour the prepared sauce over everything, and stir‑fry for another 1 minute until the sauce coats the noodles and the chicken reaches an internal temperature of 165 °F (74 °C).

   Time: PT2M

   Temperature: Medium

9. Serve

   Serve the stir‑fry directly from the pan for maximum texture and enjoy the low‑calorie, high‑protein meal.

   Time: PT0M

Nutrition Facts

Calories

299

Protein

44 g

Carbohydrates

20 g

Fat

6 g

Fiber

2 g