Keto Bami Goreng
Experience the irresistible flavors of Keto Bami Goreng, a low-carb twist on the classic Indonesian stir-fried noodle dish! This recipe swaps traditional noodles for shirataki noodles, making it perfect for keto enthusiasts and anyone watching their carbs. Packed with tender chicken, vibrant veggies like red bell pepper, carrots, and green beans, and a medley of savory sauces including soy, sesame, and fish sauce, every bite bursts with bold, umami-rich flavor. A kick of chile paste adds a subtle heat, while scrambled eggs bring extra richness to this satisfying one-pan dish. Topped with scallions and sesame seeds for the perfect finishing touch, Keto Bami Goreng is not just delicious but also quick to prepare—it’s ready in under 45 minutes and serves up to four. Perfect for a flavorful weeknight dinner or meal prep option, this wholesome recipe is a flavorful way to keep your healthy lifestyle on track!
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Recipe Information
Ingredients
- 400 grams Shirataki noodles
- 2 tablespoons Coconut oil
- 200 grams Chicken breast, thinly sliced
- 1 Medium onion, thinly sliced
- 2 Garlic cloves, minced
- 1 Red bell pepper, julienned
- 1 Carrot, julienned
- 100 grams Green beans, sliced
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Fish sauce
- 1 tablespoon Chile paste or sambal oelek
- 2 Eggs, beaten
- 2 Scallions, chopped
- 1 tablespoon Sesame seeds
Instructions
Rinse and drain the shirataki noodles as per package instructions. Pat dry thoroughly using a clean kitchen towel.
Heat a non-stick pan over medium heat. Dry fry the shirataki noodles for 1-2 minutes to remove excess moisture. Set aside.
In a large wok or skillet, heat 1 tablespoon of coconut oil over medium-high heat. Add the thinly sliced chicken breast and stir-fry until cooked through, about 5 minutes. Remove the chicken from the pan and set aside.
To the same pan, add the remaining tablespoon of coconut oil. Add the onion and garlic, stir-frying until the onion becomes translucent, about 2 minutes.
Add the red bell pepper, carrot, and green beans to the pan. Stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.
Return the chicken to the pan along with the shirataki noodles. Pour in the soy sauce, sesame oil, fish sauce, and chile paste. Stir everything together to ensure the noodles and vegetables are well-coated in the sauce.
Make a well in the center of the noodle mixture and pour in the beaten eggs. Allow them to cook slightly before scrambling and mixing into the noodles and vegetables.
Continue to stir-fry the noodle mixture for another 2-3 minutes, until everything is heated through and well mixed.
Garnish with chopped scallions and sesame seeds before serving.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 3564 mg | 155% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 19.6 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 326 mg | 25% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1976 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
