Chai Chicken Noodlesby Elissa Jewell on October 13, 2016
Cooked chicken breast, shredded
1 package konjac noodles, drained and rinsed
Raw green beans
½ cup each of chopped raw broccoli and celery
Ginger to taste
Chillies to taste
1 black chai tea bag
1 tablespoon low carb pepper sauce
Make a mug of chai tea with about 100g of hot water and leave to one side.
Mix together the sauce and the chai tea and cook in a large non-stick wok to reduce for 2-3 minutes before adding the veggies, chilli and ginger and cook quickly, mixing well. (Do not add oil).
Once all the veggies are cooked, add the shredded chicken and konjac noodles and heat through.
Serve with the Kimchi.
Serves 1 but yield can be doubled/tripled to create more servings. The nutritional info below is using 100g cooked chicken.
Fats can be added as per your needs, and rice can be substituted for the konjac noodles if you need more carbs
Nutritional info: (Serves 4)
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