Chicken and Vegetable Goulash with Shirataki Noodles
Ingrediënten
- 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
Instructies
- 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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