With 1 serving (size of the bowl picture) being under 300 calories full of pure deliciousness, this is one rainy day recipe that you cannot pass up!
Ingredients: •3 packets of konjac noodles (cooked) OR 12 oz kelp noodles (SOAKED)
•8 ounces boneless skinless chicken breast (cooked, thinly sliced) •2 large eggs •1/2 cup mushrooms (sliced)
•1/2 cup white onion (sliced) • 3 medium green onions (sliced into 1" pieces)
•1/2 tablespoon olive oil OR coconut oil
•cashews (crushed, for topping)
•1 lime (for serving)
Ingredients for sauce:
•1/4 cup lower sugar or no sugar added ketchup
•2 tablespoons fish sauce
•4 tablespoons coconut aminos
•1 tablespoon sweetener of choice(coconut sugar for paleo or powdered erythritol for low carb) •2 tbs granulated garlic •1 teaspoon almond butter •(optional) 1 tsp sesame oil
•(optional) 1 tbs sweet n sour sauce •1/2 teaspoon crushed red pepper flakes
•1 pinch salt
Instructions:
1.) Prep all of your vegetables and sauce so you can move through the steps below quickly. Make sure to follow ingredients on package of Konjac noodles OR soak your kelp noodles the night before or for at least 10 minutes with a squeeze of lime to soften.
2.) Heat a large wok or skillet over medium high heat with the oil. Cook the chicken until done. Remove and set aside.
3.) Add a bit more oil to the pan and scramble the eggs, remove and set aside on the plate with the chicken. 4.) Add the mushrooms and onions to the skillet and cook just until soft. 5.) Stir in the chicken and egg along with the green onions. Pour in the sauce and toss with the noodles.
6.) Top with crushed cashews and a squeeze of lime
Makes 4 servings (about 2 cups)
Macros per serving: ~201 calories (13.2g protein, 8.1g carb, 19.1g fat)
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