Chicken Breast Yakisoba Konjac Noodles
[Diet Recipe] Chicken Breast Yakisoba Konjac Noodles for a Low-Calorie Meal
Craving the savory flavors of yakisoba but want a lighter option? Enjoy the taste of yakisoba with significantly fewer calories by making this Chicken Breast Yakisoba Konjac Noodles. It’s a healthy and satisfying meal!
Main Ingredients
- 1 Chicken breast
- 200g Konjac noodles
- 1 handful Mushrooms (shiitake or king oyster)
- 1/2 Onion
- 1/3 Zucchini
- 100g Cabbage
- 1/2 Bell pepper
- 1 Tbsp Minced garlic
Sweet & Savory Yakisoba Sauce
- 3 Tbsp Soy sauce
- 1 Tbsp Oligosaccharide (or sugar)
- 2 Tbsp Oyster sauce
- 3 Tbsp Water
Topping (Optional)
- 1 Egg
- 5 Tbsp Water (for fried egg)
- 3 Tbsp Soy sauce
- 1 Tbsp Oligosaccharide (or sugar)
- 2 Tbsp Oyster sauce
- 3 Tbsp Water
Topping (Optional)
- 1 Egg
- 5 Tbsp Water (for fried egg)
Cooking Instructions
Step 1
First, wash all the fresh vegetables for the Chicken Breast Yakisoba Konjac Noodles thoroughly and pat them dry. This helps prevent excess water from releasing during cooking.
Step 2
Chop the washed vegetables into bite-sized pieces or julienne them so they are easy to eat with the noodles. Slice the onion, zucchini, cabbage, and bell pepper similarly.
Step 3
Boil the chicken breast in water for about 5-10 minutes until cooked through. Once cooked, cut it into bite-sized pieces. (If you are using pre-cooked or microwave-ready chicken breast, follow the package instructions for cooking before cutting.)
Step 4
Rinse the konjac noodles under running water. Konjac noodles can sometimes have a slight odor, so it’s important to blanch them in boiling water. However, simply blanching them might leave them tasting bland.
Step 5
Special Tip! This is the time to infuse the konjac noodles with flavor. Place the rinsed konjac noodles in cold water along with 1 tablespoon of soy sauce. Simmer over medium-low heat until slightly reduced. This will give the konjac noodles a subtle brownish hue and enhance their savory taste.
Step 6
Once the konjac noodles have been reduced slightly, drain any excess water and set them aside.
Step 7
Lightly oil a pan over medium-high heat. Add the chicken breast and all the prepared vegetables. Stir-fry until the vegetables are tender-crisp. Since the vegetables release moisture, you won’t need much oil. Stir-frying quickly over high heat helps maintain the vegetables’ crispness.
Step 8
While the vegetables are stir-frying, let’s prepare the delicious sweet and savory yakisoba sauce. Combine 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of oligosaccharide (or sugar to taste), and 3 tablespoons of water in a bowl. Whisk until well combined. Shake, shake!
Step 9
Once the chicken and vegetables are sautéed to your liking, add the blanched and seasoned konjac noodles to the pan and mix them with the other ingredients.
Step 10
Pour the prepared yakisoba sauce over the ingredients in the pan. Continue to stir and cook, allowing the sauce to coat everything evenly.
Step 11
When the sauce has melded beautifully with the noodles, vegetables, and chicken, your delicious Chicken Breast Yakisoba Konjac Noodles are ready!
Step 12
For an even more satisfying meal, add a fried egg on top. To make it oil-free, add 5 tablespoons of water to a non-stick pan, crack the egg into it, cover with a lid, and cook over medium-low heat. This creates a wonderfully moist poached-style fried egg. While it might look a bit different, it tastes amazing!
Step 13
Finally, plate your Chicken Breast Yakisoba Konjac Noodles beautifully for a visually appealing and guilt-free healthy meal.
