Miracle Noodles (Shirataki Noodles) in Coconut Peanut butter Curry sauce

◦1 package Angel Hair Shirataki
◦1 TBSP canola oil 1Tbsp sesame Oil
◦1 chicken breast skin/bone removed, cut in 1-inch pieces
◦Salt and pepper
◦1 cup snap peas
◦1 cup bell peppers cut in strips
* 1 cup brocoli
For sauce:
◦1/2 cup light coconut milk
◦1/4 cup low sodium chicken broth,
◦2 tsp red curry paste
◦1 Tbsp chunky peanut butter
◦1 tablespoons brown sugar Splenda
◦1 tablespoons lime juice, plus wedges for garnishing
◦Cilantro for garnishing

can use any vegetables like you would for a stir fry. Also can substitute shrimp or beef/tofu. Miracle noodles losse their smell if you wash them for 3 min, then cook in boiling water for 10min, then wash again and pat dry with paper towels.

1.Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
2.Heat oil in a large frying pan over medium-high heat.
3.Add cut up chicken, season S&P, and saute until cooked through stirring occasionally, about 5 minutes.
4.Add vegetables and continue cooking for 3 minutes.
5.While chicken cooks, start the peanut curry sauce.
6.In a medium mixing bowl, whisk together all ingredients for the sauce.
7.Pour sauce into a frying pan over the chicken and vegetables, stir to combine.
8.Turn heat up to high and bring to boil, stirring occasionally.
9.Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes.
10. Add Angel Hair Shirataki and keep stirring for 3min

Serving Size: 2