Ingredients
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2 x Chicken breasts - diced
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1 package of konjac root noodles
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1 tablespoon vegetable oil
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1 tablespoon sesame oil
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1 small onion, diced.
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2 cloves garlic, minced.
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1 red bell pepper, sliced.
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1 cup sliced mushrooms.
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2 tablespoons soy sauce
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1 tablespoon oyster sauce (optional)
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Salt and pepper to taste
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Green onions, sliced, for garnish.
Directions
- Rinse the konjac root noodles thoroughly in cold water and drain well. Set aside.
- Heat the olive oil and sesame oil in a wok or large skillet over medium-high heat.
- Add the onion and garlic to the pan and stir-fry for 1-2 minutes until fragrant.
- Add the broccoli, carrot, cauliflower and stir fry for 3-5 minutes until slightly soft.
- Add the mushrooms to the pan and stir-fry for another 2-3 minutes until all the vegetables are slightly softened.
- Add the konjac root noodles to the pan and stir-fry for 2-3 minutes until heated through.
- Add the soy sauce, chilli flakes and oyster sauce (if using) to the pan and stir-fry for another minute or so until the noodles are coated in the sauce.
- Season with salt and pepper to taste.
- Garnish with sliced green onions and serve hot.
Recipe Note
You can swap out the chicken for any kind of protein that you fancy, prawns or tofu go really well with this noodle recipe. You could also add some cashew nuts for some extra crunch.
Enjoy your konjac root noodle stir-fry!
