Shirataki noodles or ‘miracle noodles’ as they are often known, are famous in the UK for having close to no calories. Yet in Japan they are a common ingredient in donabe dishes, and in China in hot pots – prized for their texture. This shirataki noodle recipe is inspired by the flavours of Chinese chicken noodle soup – umami undertones from the shiitake mushrooms, complex, smoky, slightly acidic notes from the Chinkiang rice vinegar and a spicy zing from the chilli and ginger.

Meanwhile bamboo shoots and bok choi add texture and help to make the meal more substantial whilst still very low in calories – only 190 calories per serving.

The soup is presented in our beautiful new Arashi-Kumo Ramen Bowls

Chinese Chicken Shirataki Noodle Recipe
Serves 2,  190 calories per serving
Preparation time: 25-30 minutes

1.5 tsp chicken stock powder (we recommend Essential Cuisine)
30g dried shiitake mushrooms
3cm piece fresh root ginger, finely chopped
1 clove of garlic, finely chopped
1 red chilli, 1/2 finely chopped, 1/2 sliced to garnish
100g chicken breast, sliced
1 tbsp sunflower oil
1 tbsp Chinkiang rice vinegar
1 tbsp dark soy sauce
1 tsp fish sauce
360g shirataki noodles (2 packets) drained and rinsed
100g bamboo shoots
1 bulb bok choi or 100g spinach (1 bulb)

  1. In a medium-sized bowl add the stock powder to 700ml hot water.
  2. Add the shiitake mushrooms and leave them to rehydrate for 10 minutes whilst you chop the ginger, garlic, red chilli and slice the chicken.
  3. Strain the mushrooms, reserving the stock for later, and chop into quarters. Save one whole shiitake mushroom per person for decoration.
  4. Heat the sunflower oil in a wok on a medium heat. Fry the ginger, garlic and 1/2 red chilli for a couple of minutes.
  5. Add the chicken and stir fry until the chicken is just cooked. Remove the chicken from the pan and set aside.
  6. Add the reserved stock, rice vinegar, soy sauce, fish sauce, shirataki noodles and bamboo shoots. Leave to simmer for 5 minutes.
  7. Add the bok choi leaves and simmer for a further 5 minutes.
  8. Return the chicken to the pan and  heat through for 2 minutes.
  9. Divide between two bowls and serve garnished with slices of red chilli.