A gluten free and relatively low carb noodle dish that is quick and easy to pull together in under 30 minutes.
Ingredients
1 TBSP tomato paste
2 TBSP worcestershire sauce
2 TBSP oyster sauce
2 TBSP honey
1 TSP ground white pepper
7 OZ / 200 G white cabbage
5.5 OZ / 150 G onion
2 OZ / 50 G bean sprouts
10.5 OZ / 300 G konjac noodles
2 EA chicken thigh
1 TSP salt
Directions
Slice your chicken very thinly and season with salt and pepper. Add your chicken to the mixing bowl and sauté for 7 minutes. Whilst the chicken is cooking, prepare your onion and cabbage by slicing thinly.
Stir your chicken with the spatula then add the cabbage and onion. Cook your chicken again for 7 minutes in sauté mode. After cooked, insert your simmering basket and drain off the excess liquid.
Add your oyster sauce, honey, white pepper, tomato paste, worcestershire sauce to the mixing bowl along with the noodles and bean sprouts. Mix for 2 minutes / 250°F|120°C / speed 2 / stir.
Enjoy your dish! Garnish with seaweed and pickled ginger.
