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+ servings

Protein Sparing Noodle Stir Fry

Maria Emmerich
Prep Time 10 minutes
Cook Time 5 minutes
Course Dairy Free, Main Course, Nut Free, Poultry, PSMF Recipes
Cuisine Asian
Servings 4
Calories 99

Ingredients
  

  • 1 batch protein sparing noodles click HERE
  • 1/4 cup chicken broth
  • 1/4 cup wheat-free tamari soy sauce
  • 2 tablespoons apple cider vinegar or lime juice
  • 3 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon stevia glycerite
  • 1/4 teaspoon Further Food gelatin thickener
  • 2 teaspoons coconut oil
  • ¼ cup diced onions
  • 1/2 pound chicken breast cut into thin strips about 1 inch long
  • OPTIONAL: 1/2 red or green bell pepper sliced

OPTIONAL:

  • 1/2 red bell pepper sliced
  • 1/2 green bell pepper sliced
  • 1 cup button mushrooms sliced
  • green onions sliced (for garnish)

Instructions
 

  • Place the protein sparing noodles into a large bowl. Add the broth, tamari, vinegar, garlic, ginger, sweetener and gelatin if using. Stir to coat the noodles. Set aside for 2-5 minutes (if you marinade the protein noodles too long, they will fall apart).
  • Heat a skillet to medium high heat. Add the coconut oil. Once hot, add the onions and saute for 1 minute or until softened. Add the chicken, bell pepper, and mushrooms. Saute for 2-3 minutes or until veggies are crisp tender and the chicken is almost cooked through. Pour in the marinade from the protein sparing noodles and cook until the sauce has thickened and the chicken is cooked, about 3 minutes.
  • Add the protein sparing noodles and stir fry for 30 seconds (if you add the noodles before this, they will fall apart).
  • Season the protein sparing noodle stir fry with salt to taste and garnish with sliced green onions.

Nutrition

Calories: 99 | Fat: 3g | Protein: 13g | Carbohydrates: 7g | Fiber: 2g | P:E Ratio: 1.6