- 2
Ingredients
- 3 Tbs. toasted sesame oil
- 1/2 pound boneless chicken breast, pork loin, or firm tofu, cut into 3/4 inch cubes
- 2 to 3 cloves garlic, minced
- 1/4 pound shitake mushrooms, stems discarded
- 2 to 3 Tbs. wheat free soy sauce
- 1/2 pound fresh or frozen broccoli, cut into small florets
- 4 oz. sliced bamboo shoots
- 1 Tbs. grated fresh ginger
- 2 tsp. sesame seeds
- 1/2 tsp. red pepper flakes
- 2 pks. (8 oz. each) shirataki noodles
Preparation
Step 1
Heat 2 Tbs. of the sesame oil in a wok or large skillet over medium heat. add the meat, garlic, mushrooms and soy sauce and cook until the meat is fully cooked. Add a touch of water if the pan becomes to dry.
Add the broccoli, bamboo shoots, ginger, sesame seeds, pepper flakes and remaining 1 Tbs. oil to the wok and stir over medium heat until the broccoli is crisp tender, 4 to 5 minutes.
While the broccoli cooks, bring 4 cups water to a boil in a large saucepan. Rinse the shirataki noodles in a colander under cold running water for about 15 seconds and drain. Pour the noodles into the boiling water and cook for 3 minutes. Drain and transfer to the wok with the vegetables. Cook and stir over medium high heat for 2 minutes to heat through.