08 Nov Paleo/Primal Konjac Shirataki Chicken and Prawn Ramen Recipe
8 X Large Green Prawns
4 X Chicken Breasts
500g (2 packets) of (Konjac) Shirataki Noodles
4 x Pak Choi
4 Gloves of Garlic
2 Whole Red Chili – deseaded and Chopped
Bunch of Spring Onions
Dash of Coconut Amino’s (healthy option to Soy) sauce
800ml Chicken Stock
2 Boiled eggs
Handful of Beansprouts
Chopped spring onion
Cut the chicken into strips and pan fry in a oil with a little salt and pepper untill brown. Take the chicken out of the pan leaving the juice behind.
Cut the Pak Choi bunches length ways to create long strips. Mince the garlic (or finely chop). Finely slice and de-seed a Red Chilli.
Peel and butterfly the green prawns then fry with the Garlic and Chilli over a very low heat until the prawns are 3/4 cooked. Remove from the pan leaving the garlic, chilli and juices behind. Now add the Pak Choi to the pan and again fry at a very low heat until the Pak Choi has started to wilt, do be careful not to burn the Garlic.
Once cooked add the chicken and prawns, the aminos and add the 600ml of chicken stock and bring to the boil. Take off the heat immediately and leave to stand. In a separate bowl add Shirataki noodles to boiling water sit off the heat for 4 minutes.
Drain the noodles and divide into the bowls. Use a slotted spoon to place the chicken, prawn, pak choi over the noodle and then ladle the broth over the top. Sit half an egg face up in each bowl. Garnish with bean sprouts and finely chopped spring onions.
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Joe and the team