Categories: Main Dishes

Ingredients

• 3 bags House Foods Tofu Shirataki, original spaghetti shape
• One 10 - 16 oz. 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
• 1/4 cup reduced sodium or light soy sauce
• 1 tbsp. cornstarch
• 2 tsp. chicken-flavored powdered consommé/bouillon (like the one by Osem, which can be found with the kosher items at the supermarket)
• 2 no-calorie sweetener packets (like Splenda)

Directions

1. Rinse and drain Tofu Shirataki noodles VERY well. Dry them thoroughly, and run a knife or kitchen shears through ‘em a few times (so noodles aren’t as long). Set aside.

2. To make sauce, combine soy sauce, cornstarch, consommé/bouillon, and sweetener with 1/2 cup of hot water. Stir well and set aside.

3. Bring a large pan or a wok sprayed with nonstick spray to medium-high heat.

4. 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).

5. 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

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