The Extreme Weight Loss Pasta You Need To Be Eating

Ingredients

• 2 packs Shirataki Noodles (224 g each, rinsed, drained, and patted dry)
• 45 g Low Sodium Soy Sauce (Use low‑sodium to control salt)
• 15 g Chili Garlic Sauce (Adds spicy kick)
• 10 g White Rice Vinegar (Balances flavor)
• 5 g Minced Garlic (Fresh minced garlic)
• 3 g Ginger Paste (Fresh ginger paste)
• 35 g Water (For sauce consistency)
• 224 g Chicken Breast (Thin sliced, cut into bite‑size pieces)
• as needed spray Non‑Stick Cooking Spray (For skillet; can substitute 1 tsp oil)

Instructions

1. Rinse and Drain Noodles

   Open the two packs of shirataki noodles, pour them into a strainer, rinse thoroughly under cold water, and let them sit in the bowl while you prepare the sauce.

   Time: PT2M

2. Make the Stir‑Fry Sauce

   Weigh 45 g low‑sodium soy sauce, 15 g chili garlic sauce, 10 g white rice vinegar, 5 g minced garlic, 3 g ginger paste, and 35 g water into a small bowl. Whisk until fully combined.

   Time: PT5M

3. Prep the Chicken

   Using meat shears, cut the 224 g thin‑sliced chicken breast into bite‑size pieces.

   Time: PT3M

4. Cook the Chicken

   Heat the large non‑stick skillet over medium‑high heat, spray lightly with cooking spray, then add the chicken. Stir‑fry for about 5 minutes until lightly browned but not fully cooked through.

   Time: PT5M

   Temperature: medium-high

5. Dry‑Fry the Noodles

   Return the empty skillet to the heat (no oil). Add the rinsed shirataki noodles and stir‑fry for 5 minutes, pressing gently with the spatula to evaporate moisture and achieve a slightly crispy texture.

   Time: PT5M

   Temperature: medium-high

6. Combine Chicken, Noodles, and Sauce

   Return the cooked chicken to the skillet, pour the prepared sauce over everything, and stir‑fry for another 4 minutes until the sauce thickens and the chicken reaches an internal temperature of 165°F (74°C).

   Time: PT4M

   Temperature: medium-high

7. Serve

   Divide the stir‑fry between two plates or bowls. Garnish with sliced green onions or sesame seeds if desired.

   Time: PT1M

Nutrition Facts

Calories

336

Protein

57 g

Carbohydrates

18 g

Fat

4 g

Fiber

0 g

Ingredient Substitutions

• Instead of Shirataki Noodles: Konjac noodles, Zucchini noodles (zoodles)
• Instead of Low Sodium Soy Sauce: Tamari, Regular soy sauce (use less)
• Instead of Chili Garlic Sauce: Sriracha, Sambal Oelek
• Instead of White Rice Vinegar: Apple cider vinegar, Rice vinegar
• Instead of Minced Garlic: Garlic powder (1/8 tsp)
• Instead of Ginger Paste: Ground ginger (1/4 tsp)
• Instead of Chicken Breast: Turkey breast, Firm tofu (vegetarian)
• Instead of Non‑Stick Cooking Spray: Olive oil, Avocado oil

Equipment Needed

• Strainer
• Large Bowl
• Small Bowl
• Food Scale
• Meat Shears
• Large Non‑Stick Skillet
• Spatula
• Plate

Critical Steps — Do Not Skip

• Rinse and thoroughly drain shirataki noodles to eliminate the fishy smell.
• Dry‑fry the noodles without oil to remove excess moisture and create a slightly crispy texture.
• Do not overcook the chicken; finish cooking it in the sauce to keep it juicy.
• Mix sauce ingredients precisely for balanced sweet‑spicy flavor.

Chef Tips from the Video

• Add a drizzle of toasted sesame oil at the end for extra aroma.
• Garnish with sliced green onions and toasted sesame seeds for texture and visual appeal.
• If you like extra heat, increase the chili garlic sauce by 5 g or add a pinch of red pepper flakes.

Troubleshooting

Storage

Refrigerator: Place leftovers in an airtight container; keep for up to 3 days.

Freezer: Not recommended – the texture of shirataki noodles changes after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce and store it in a sealed jar for up to 2 days.
• Rinse and drain the noodles ahead of time; keep them submerged in water until ready to cook.
• Cook the chicken in advance, cool, and reheat with the sauce.

Frequently Asked Questions