Chicken and Vegetable Goulash with Shirataki Noodles

Portions:3
Cooking Time:35 minutes
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Ingredients

  • 1 cup dashi stock
  • ¾ cup low-sodium soy sauce
  • ¾ cup mirin
  • 8 oz. shirataki noodles
  • 2 tablespoons canola oil divided
  • 1 pound chicken breast sliced
  • 1 onion sliced
  • 2 stalks celery sliced
  • 2 carrots sliced
  • 5 green onions chopped
  • 4 mushrooms sliced
  • 14 oz. firm tofu cubed

Instructions

  • In a bowl, mix together the dashi stock, soy sauce, mirin, and white sugar until well combined.
  • Bring a pot of water to a boil and cook the shirataki noodles for 2 minutes.
  • Drain and rinse with cold water, then toss with a bit of oil to prevent sticking.
  • In a pan, heat 1 tablespoon of canola oil over medium heat.
  • Add the sliced chicken and cook for about 10 minutes or until tender and cooked through.
  • Once the chicken is cooked, add the remaining tablespoon of canola oil to the pan.
  • Add the sliced onion, celery, carrots, green onions, and mushrooms.
  • Stir-fry for about 5 minutes until the vegetables are slightly softened.
  • Add the tofu cubes to the pan, followed by the cooked shirataki noodles and the dashi mixture.
  • Stir well to combine all ingredients.
  • Allow the mixture to simmer for a few minutes until heated through.
  • Serve the Japanese-style chicken and vegetable goulash in a big bowl and enjoy with your family!

Notes / Tips / Wine Advice:

Wine Advice:

This dish pairs well with a light-bodied and slightly sweet white wine such as a Riesling or a Gewürztraminer. These wines complement the umami flavors of the dashi stock and soy sauce while balancing the slight sweetness from the mirin. Alternatively, for a non-alcoholic option, consider serving with a chilled green tea or jasmine tea.

Nutritional Information

Calories: 430 kcal | Carbohydrates: 30 g | Protein: 35 g | Fat: 18 g | Fiber: 5 g | Sugar: 10 g
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