3 tbsp toasted sesame oil
½lb boneless, skinless chicken breast, pork loin or firm tofu, cut into small chunks
2-3 garlic cloves, crushed
¼lb fresh shitake mushrooms, stems discarded, caps sliced
2-3 tbsp soy sauce (wheat free)
½lb fresh broccoli, cut into small florets
4oz sliced bamboo shoots
1 tbsp fresh ginger, grated
2 tsp sesame seeds
½ tsp chilli flakes
2x8ox packets shirataki noodles
Heat 2 tbsp sesame oil in a wok over a medium heat.
Add the meat/tofu, garlic, mushrooms and soy sauce and cook until the meat is fully cooked or the tofu is browned on all sides.
Add the broccoli, bamboo, ginger, sesame seeds, chilli flakes and the remaining sesame oil and stir over a medium heat until the broccoli is crisp-tender (4-5 mins).
While the broccoli is cooking, rinse the noodles then add to boiling water and cook for 3 minutes.
Drain the noodles and trasfer to the wok with the vegetables.
Stir-fry over a medium heat for 2 minutes then serve.