Spicy Korean Chicken and Shirataki Noodles

This recipe is a favorite in our house. The best part is, it's delicious. But you can eat an enormous amount for a modest amount of calories. It's also packed with protein, fibre and vitamins. If you want to keep it vegan, sub tofu or even cooked adzuki beans for the chicken.


  • 2 1lb bags Asian-style shirataki noodles drained rinsed and dried*
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 tbls ume plum vinegar
  • 2 tbls Korean red pepper paste, or to taste
  • 1/4 cup finely chopped fresh ginger
  • 2-3 cloves garlic minced
  • 2 bunches green onions sliced
  • 1/4 cup plain rice vinegar
  • 2 red bell peppers cut into thin strips
  • 1/2-2/3 green or napa cabbage thinly sliced
  • 1 can tomato paste
  • Crushed red pepper flakes, to taste (optional)
  • 1 tsp konjac flour


  1. In a wok or skillet, cook chicken with vinegar, garlic, ginger, vinegar and red pepper paste. Remove from wok and set aside. Add additional garlic, vinegar, and veggies and cook until veggies are tender (the longer you cook them, the more sweetness they will have). Stir in tomato paste and red pepper, if using. If stir-fry has too much moisture from veggies, stir in a tsp of konjac flour or other thickener mixed with cold water. Toss in noodles and serve. Makes 2-3 servings.

Recipe notes

*To dry the noodles, place them in a very hot, dry fry pan or skillet after they are drained, rinsed and snipped with scissors. Stir occasionally and remove from heat once liquid has evaporated. Now they are ready to add to your dish!