Japanese Chicken Udon with Shirataki Noodles
The BEST Asian Low-Carb/Keto recipe for Japanese Chicken Udon with Shirataki Noodles. Enjoy this delicious traditional Japanese recipe at only ~1g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
- 2 cups Dashi
- 1 tsp Soy Sauce
- 1 tsp Japanese Sake
- 1 tsp Swerve/Monkfruit
- 1/8 tsp Salt (to taste)
- 1 stalk Green Onion
- 8 oz Shirataki Noodles (we used the Fettuccine for this recipe)
- 1/8 tsp Togarashi (optional to taste)
Gather all the ingredients.
Make 2 cups of Dashi in a stovetop pot.
In the meantime, slice green onion at 45 degree angle and set aside.
Cut chicken into 1/2 x 1/2 inch blocks and set aside.
Bring Dashi to a boil on high heat. Once boiling, reduce heat to medium-low, add chicken into stovetop pot followed by Soy Sauce, Swerve/Monkfruit, Japanese sake and salt. Cover and cook for 3-5 minutes until chicken is cooked through.
In the meantime, prepare Shirataki Noodles by straining prepacked liquid and washing noodles under cold water. Set aside in a bowl.
Once chicken is cooked through from step 5), taste and adjust with salt as needed.
Add Shirataki Noodles in stovetop pot and cook for 2-3 more minutes until desired tenderness is reached. Transfer to serving bowl and top with green onions (scallions) and sprinkle of optional togarashi.