Tofu Shirataki Chicken Stir-Fry

Tofu Shirataki Chicken Stir-Fry
  • 1/2 (8 ounce) package tofu shirataki noodles, rinsed
  • 2 tablespoons olive oil
  • 1 (4 ounce) cooked skinless, boneless chicken breast
  • 1 cup sliced mushrooms
  • 1/2 cup sliced zucchini
  • 1/4 cup sliced sweet red pepper
  • 1 teaspoon freeze-dried basil
  • 1/4 cup sliced onion
  • 1 teaspoon chile paste (optional)
  • 2 tablespoons grated Parmesan cheese (optional)


  1. Bring a large pot of lightly salted water to a boil. Cook shirataki noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 3 minutes. Drain and rinse again.
  2. Heat olive oil in a skillet over medium heat. Add chicken, mushrooms, zucchini, sweet red pepper, and basil. Cook and stir until vegetables are mostly tender, about 5 minutes. Add cooked noodles, onion, and chile paste. Cook and stir until onion is translucent and vegetables are softened to your liking, about 5 minutes more. Sprinkle with grated Parmesan cheese.

04/01/2018
Tofu Shirataki Chicken Stir-Fry, recipe PT15M PT1H 5 455 calories

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