This recipe is liked by 0 person(s). |
Shirataki Curry Noodles (serves two)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Shirataki Curry Noodles (serves two) Ingredients: | |
1/2 bag | Shirataki Noodles rinsed, strained and lightly chopped (tofu version should be fine) |
1 cup | canned coconut milk |
1 large tb | Panang curry paste |
¼ cup | chopped chicken, (optional, it taste just as good without it) |
2 tb | fish sauce |
1 tb | sugar |
2 kaffir leaves ripped in two (you can sub with a squeeze of lime, add at end of dish) | |
1 handful | chop suey mix, (contains bean sprouts, cabbage, and shredded carrots) |
2 tb | chopped green onions |
Directions:
1. Place your curry, fish sauce, sugar and half your coconut milk in a pot and stir till curry is mixed in well with coconut. Place pot on medium high heat.
2. Once it boils, lower heat to let curry simmer and throw in the rest of your coconut milk.
3. Throw your chicken, kaffir leaves, and ¾ of your chop suey mix in the pot. Let simmer for about 3 minutes.
4. Take out your kaffir leaves and throw in your Shirataki Noodles. Let noodles heat up for about 2 minutes.
5. Serve noodles topped with green onions and left over chop suey mix. I also like to throw deep fried garlic chips on top.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe