A delicious grain-free noodle dish full of chicken and vegetables. This colorful dish packs a big flavor and tastes like the real thing!
First, prepare the noodles and sauce.
To prepare the noodles, soak shirataki noodles in water for 2-3 minutes. Then strain into a colander and give it a final rinse. Place drained noodles into a pan set over medium-high heat. Stir noodles, until completely dry, about 4 minutes. Set aside.
To prepare the sauce, add all the sauce ingredients into a small bowl and whisk until combined. Set aside.
In a pan over medium-high heat, heat 2 tsp avocado oil. Add the minced garlic and ginger and saute until fragrant, about 30 seconds.
Add the chicken pieces and stir together. Continue to cook until chicken is browned and cooked through. Deglaze the pan with 1 tbl of the prepared sauce, making sure to scrape up any bits stuck to the pan. Once chicken is coated and pan is deglazed, set chicken aside.
In the same pan, without rinsing, add in the sliced onion and cook until it starts to soften, about 2 minutes. Add in the slaw mixture and stir until the juices release and the cabbage starts to soften.
I like my slaw a bit crunchy, so I only saute for a couple minutes. If you prefer your veggies more tender, continue to stir until desired.
Add in the prepared noodles and cooked chicken. Pour in the remaining sauce, and mix together. I like to use tongs to make sure I cover all the noodles with the sauce. Heat through.
To serve, place chicken and vegetable lomein on a platter and top with sesame seeds and scallions.