Pan-fried konjac noodles with chicken, pancetta, walnuts and goat cheese. Way to jack up your noodle game!
Preparation: 16 minutes
Cooking time: 10 minutes
- 2 packets konjac noodles
- 1 chicken breast, shredded
- 1/4 cup (60 mL) avocado oil
- 1 shallot, thinly sliced
- 1/4 lb (100 g) pancetta, diced
- 1/4 cup (60 mL) walnuts, chopped
- 2 cups (500 mL) fresh spinach
- 2 Tbsp (30 mL) goat cheese
- Grated parmesan, to taste
- Salt and pepper
Lubricate the bottom of a frying pan (the rounder the better) with 2 Tbsp (30 mL) of the avocado oil.
Send the shallot and pancetta and shredded chicken and walnuts on a double-date in the pan and stir up a little action until a surprisingly pleasant aroma wafts into your nostrils.
Smooth things along with another 2 Tbsp (30 mL) of avocado oil, then toss in the spinach to succumb to the pan’s charms.
Add the konjac noodles and jump for joy.
Serve in your fanciest bowl. Time for a little seasoning!
Top with chunks of goat cheese and grated parmesan to take your culinary triumph to the next level.
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