Low Fat Chicken Konjac Noodle Salad Recipe

Feeling craving something bland after eating only boiled vegetables for days on a diet, but worried about ruining your progress with strong flavors? This chicken and konjac noodle salad is a tried-and-tested, affordable alternative to satisfy your cravings. Enjoy the super low-calorie konjac noodles like cold noodles, soaked in a savory and slightly spicy sauce, topped with tender shredded chicken and fresh shrimp. It’s smooth, flavorful, and only around 300-400 calories, so you can eat happily and lose weight without going hungry.

Ingredients

• 200g konjac noodles (shirataki noodles; ultra low-calorie base for weight loss meals)
• Appropriate amount of fresh shrimp
• 40g chicken breast
• Small amount of enoki mushrooms (swap for cucumber strips or other preferred veggies)
• Minced ginger, to taste
• Fresh chili (adjust to taste; blanch briefly for milder heat)
• 2 tbsp light soy sauce
• 1 tbsp black vinegar
• ½ tbsp sugar
• 1 tsp salt
• Small amount of olive oil

Step-by-Step Instructions

1. Prep all ingredients: Peel and devein shrimp, set aside. Slice chicken breast into thin pieces — slicing thinly then shredding after cooking is the trick to avoid dry, stringy texture in unmarinated chicken. Rinse enoki mushrooms thoroughly and drain well.
2. Cook ingredients in order: Simmer shrimp heads first to build a light savory broth base. Add chicken slices and enoki mushrooms, cook just until done — both shrimp and chicken cook very quickly, and overcooking will ruin their tender texture. Blanch konjac noodles in boiling water for only 30 seconds, then scoop out immediately to retain their signature springy bite.
3. Make the dressing: Mince ginger and garlic, chop fresh chili. Mix with light soy sauce, a pinch of sugar and black vinegar. Let the dressing rest for 10 minutes to allow the aromatic flavors to meld fully.
4. Toss and serve: Shred cooked chicken breast into fine strips along the muscle grain. Arrange chicken, shrimp, enoki mushrooms and konjac noodles on a plate. Drizzle with dressing right before eating and toss thoroughly for even coating.

Low Fat Shredded Chicken Konjac Noodle Salad

isrecipe Editorial Team

Stuck in a boring cycle of plain boiled diet food and craving something with actual flavor without derailing your weight loss progress?

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Salad

Cuisine Chinese

Servings 1

Ingredients

  

• 200 g konjac noodles
• Appropriate amount of fresh shrimp
• 40 g chicken breast
• Small amount of enoki mushrooms
• Minced ginger, to taste
• Fresh chili
• 2 tbsp light soy sauce
• 1 tbsp black vinegar
• ½ tbsp sugar
• 1 tsp salt
• Small amount of olive oil

Instructions

 

• Prep all ingredients: Peel and devein shrimp, set aside. Slice chicken breast into thin pieces — slicing thinly then shredding after cooking is the trick to avoid dry, stringy texture in unmarinated chicken. Rinse enoki mushrooms thoroughly and drain well.
• Cook ingredients in order: Simmer shrimp heads first to build a light savory broth base. Add chicken slices and enoki mushrooms, cook just until done — both shrimp and chicken cook very quickly, and overcooking will ruin their tender texture. Blanch konjac noodles in boiling water for only 30 seconds, then scoop out immediately to retain their signature springy bite
• Make the dressing: Mince ginger and garlic, chop fresh chili. Mix with light soy sauce, a pinch of sugar and black vinegar. Let the dressing rest for 10 minutes to allow the aromatic flavors to meld full
• Toss and serve: Shred cooked chicken breast into fine strips along the muscle grain. Arrange chicken, shrimp, enoki mushrooms and konjac noodles on a plate. Drizzle with dressing right before eating and toss thoroughly for even coating

Notes

• No-dry chicken hack: For unmarinated chicken breast, slice thin then tear into shreds along the natural grain. This creates more surface area to soak up dressing, masking any dryness and boosting overall flavor.
• Konjac texture rule: Konjac noodles are nearly calorie-free, but only need a quick hot water dip. Overcooking makes them mushy and strips them of their signature chewy bounce.
• Endless veggie swaps: Replace enoki mushrooms with cucumber strips, wood ear mushrooms or shredded carrot for extra fiber and crunch with barely any added calories.
• Sustainable weight loss note: This dish works perfectly as a light lunch or dinner substitute. Pair with regular movement for steady, enjoyable fat loss without constant hunger pangs.

Keyword Low Fat Shredded Chicken Konjac Noodle Salad