Sesame Chicken Shirataki Noodle

1 package (8 oz) Shirataki noodles grapeseed oil for the pan
3/4 C grated carrots 1/2 C pea sprouts
1/2 t minced garlic (about 1 clove) 1/2 t ginger pulp
1/3 C thinly sliced scallions (about 2 scallions) 1/2 C loosely packed cilantro leaves
1/4 C shredded, cooked chicken 2 t low sodium soy sauce
1 & 1/2 t sesame oil 1/2 to 1 t chili paste
1 t sugar 1 t toasted sesame seeds
sea salt and freshly ground black pepper to taste  
Open the bag of noodles -- you'll notice a fishy odor, but don't worry, as this is easily removed by rinsing and boiling the noodles. Open the bag directly into a strainer and rinse with cold water. Then place the noodles in a small saucepan and add enough water to cover them. Bring the water to a boil, and then reduce it to a simmer. Simmer the noodles for 15 minutes. Then drain, return them to the pan, cover and set aside. (The boiling step isn't imperative, but I prefer it -- rinsing is essential!)
Coat a medium-sized sauté pan with the oil and place it over medium heat. Add the carrots, pea sprouts, garlic and ginger and stir to combine. Sauté until the carrots are tender, about 5 minutes.
Add the scallions, chicken and cilantro. Stir to combine and turn off the heat.
In a tiny bowl, mix the soy sauce with the sesame oil, chile paste and sugar. Pour this over the noodles and then add them to the sauté pan. Turn the heat on to low, add the toasted sesame seeds and gently toss all of the ingredients together. Once everything is warm, after a couple of minutes, remove from the pan from the heat.
Season to taste with salt and pepper.
note: recipe courtesy of
Sesame Chicken Shirataki Noodle