Perilla Seed & Kelp Noodles with Chicken Breast (HACCP Diet Recipe)
[HACCP Diet Dish] Chicken Breast with Sea Kelp & Perilla Seed Konjac Pasta: Amazingly Filling! Made with HACCP Certified Ingredients for Your Health!
This is a diet dish made with HACCP-certified products, ensuring safety and quality. We’ve replaced traditional pasta with low-calorie konjac noodles, and combined them with nutrient-rich sea kelp (gamtae), bamboo shoots, and protein-packed chicken breast. This satisfying meal will keep you full and allow you to enjoy delicious dining while staying healthy.
Ingredients- Konjac noodles 200g
- Chicken breast 100g
- Bamboo shoots 50g
- Cheongyang pepper (Korean chili pepper) 1
- Milk 400ml
- Sliced cheese 2 slices
- Minced garlic 1 Tbsp
- Ground perilla seeds 3 Tbsp
- Roasted sea kelp (gamtae) 1 sheet
- Ground black pepper, a pinch
- Salt 1/2 tsp
Cooking Instructions
Step 1
Let’s create a delicious diet dish using HACCP-certified ingredients. HACCP (Hazard Analysis and Critical Control Points) is a system that prevents potential hazards throughout the food production process. When grocery shopping for your family’s health, be sure to look for the HACCP certification mark!
Step 2
First, lightly blanch the bamboo shoots in boiling water for a minute, then thinly julienne them. This process softens them and makes them ready for the pasta.
Step 3
Next, finely chop the Cheongyang pepper. This pepper adds a pleasant spicy kick to the dish. You can adjust the amount based on your spice preference.
Step 4
Gently crumble the roasted sea kelp (gamtae) sheet. Placing it in a plastic bag and crushing it with your hands makes it easy to break down into small pieces for even distribution.
Step 5
Rinse the konjac noodles under cold running water to remove any residual odor. Drain them thoroughly in a colander to ensure excess water is removed, which helps the sauce adhere better.
Step 6
Heat a little oil in a pan over medium heat. Sear the chicken breast until it’s golden brown on both sides. Once cooked, set it aside. You can then cut it into bite-sized pieces later.
Step 7
In the same pan, add a bit more oil and sauté the minced garlic until fragrant. Then, add the julienned bamboo shoots and stir-fry them with the garlic for about 1-2 minutes until slightly softened.
Step 8
Pour in the milk and add the sliced cheese. Bring to a gentle simmer over medium heat. Once it starts to boil, reduce the heat to medium-low and cook for about 2 minutes, stirring constantly, until the cheese has melted and the sauce has thickened.
Step 9
Add the drained konjac noodles to the sauce. Toss gently to ensure the noodles are evenly coated with the creamy sauce.
Step 10
Stir in the ground perilla seeds and crumbled sea kelp. Continue to cook over medium-low heat for about 3 minutes, stirring gently. The sea kelp not only adds a beautiful color and subtle oceanic flavor but also boosts the nutritional value. Feel free to add more sea kelp if you like!
Step 11
Add the chopped Cheongyang pepper to the pasta. This will cut through the richness of the sauce and add a refreshing zing.
Step 12
Season with salt to taste. Finish with a grind of black pepper for an extra layer of flavor. Stir everything together well.
Step 13
Plate the pasta attractively. Top with the bite-sized pieces of cooked chicken breast. Garnish with a little more crumbled sea kelp for a beautiful finish. Enjoy your healthy, delicious, and satisfying diet pasta!
