Creamy Mustard Chicken Noodles
Servings Prep Time
2people 7minutes
Cook Time
Servings Prep Time
2people 7minutes
Cook Time
  • 2packs (250g/8.8oz) konjac noodles– rinsed and ready to use
  • 1/4cup coconut flour
  • salt and pepper
  • 18.6oz chicken breast– sliced into strips
  • 2 spring onions (scallions)– sliced
  • 10.5oz cauliflower– chopped
  • 3Tablespoon olive oil
  • 1teaspoon garlic oil– or 1/2 teaspoon minced garlic
  • 1/2cup dry white wine
  • 2Tablespoon dijon mustard
  • 1/4cup sour cream
  1. In a bowl season the coconut flour with salt and pepper, then add the chicken strips to the bowl. Using your hands, coat the chicken with the flour mix, then remove, shaking off excess flour and set aside in another bowl.
  2. Heat 2 tablespoons of oil in a pan, when hot ad chicken and fry off until brown and almost cooked, set aside on a plate.
  3. Add another tablespoon of olive oil to the pan, 1 teaspoon garlic oil, then add cauliflower and spring onions (scallions) and cook for 2-3 minutes, stirring occassionally.
  4. When the cauliflower is almost cooked, add the wine into the pan and cook for a further 2 minutes. The wine should mostly evaporate but if it drys out too much while cooking, just add an extra couple of tablespoons of water to prevent burning.
  5. Turn down the heat to low, add the noodles and chicken back into the pan, along with the mustard and stir through.
  6. Add the sour cream and stir through, then serve.
Recipe Notes

This serves 2 big serves so can potentially serve 3 people or you will have some leftover for a snack. That means the nutrition/ carb details are probably less than quoted on the nutrition label.

If you don't have konjac noodles, you could use shredded cabbage or some zucchini noodles.