Ingredients:
3 bags Tofu Shirataki Noodles
One bag frozen Chinese-style stir-fry mixed veggies –with broccoli, water chestnuts, etc.
8 oz. raw boneless skinless lean chicken breast; cut into strips
1 cup bean sprouts
1/2 cup chopped mushrooms
1/2 cup thinly sliced zucchini
1/2 cup chopped scallions
1/4 cup shredded carrots (optional)
1/4 cup reduced sodium or light soy sauce
2 tsp. chicken-flavored powdered consommé/bouillon
2 no-calorie sweetener packets (like Splenda or Stevia)
Directions:
Rinse and drain Tofu Shirataki noodles VERY well. Dry them thoroughly, and cut into smaller pieces, if you prefer them not as long. Set aside. To make sauce, combine soy sauce, bouillon, and sweetener with 1/2 cup of hot water. Stir well and set aside. Bring a large pan or a wok sprayed with nonstick spray to medium-high heat. Add chicken and all the veggies (the frozen and the fresh ones). Stirring frequently, cook for 5 – 7 minutes (until chicken is cooked throughout and frozen veggies are heated). Pour sauce into pan/wok, stir well, and continue to cook until sauce has thickened. Lastly, add in the noodles, and cook until entire dish is thoroughly mixed and heated.
