Keto Char Kway Teow
Discover the irresistible flavors of traditional Char Kway Teow, crafted in a low-carb, gluten-free rendition with this Keto Char Kway Teow recipe. Perfectly suited for keto diets, this dish swaps out carb-heavy rice noodles for shirataki noodles, offering the same satisfying texture while keeping it diet-friendly. Packed with protein from juicy prawns, tender chicken, and scrambled eggs, it’s elevated with bold Asian-inspired flavors like coconut aminos, dark soy sauce, and aromatic garlic. Stir-fried to perfection in lard or coconut oil, this crowd-pleaser is accented with bean sprouts, Chinese chives, and a hint of spice from fresh red chili. Ready in just 35 minutes, this savory one-pan wonder makes an ideal quick meal for two. Keto enthusiasts and foodies alike will savor every bite of this healthier twist on a Malaysian street food classic.
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Recipe Information
Ingredients
- 400 grams Shirataki noodles
- 200 grams Prawns, peeled and deveined
- 150 grams Boneless chicken thigh, sliced
- 2 large Eggs
- 100 grams Bean sprouts
- 50 grams Chinese chives, chopped
- 3 tablespoons Coconut aminos
- 1 tablespoon Dark soy sauce
- 3 cloves Garlic, minced
- 1 whole Red chili, sliced
- 3 tablespoons Lard or coconut oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
Instructions
Rinse the shirataki noodles under cold water thoroughly to remove any packaging odor and set aside to drain.
Heat a large non-stick pan over medium-high heat and add 1 tablespoon of lard or coconut oil.
Once the oil is hot, add sliced chicken and stir-fry until browned and cooked through. Remove from the pan and set aside.
In the same pan, add another tablespoon of oil and stir-fry the prawns until they just turn pink. Remove and set aside with the chicken.
Add the remaining oil to the pan along with minced garlic and sliced red chili. Stir-fry until fragrant, about 30 seconds.
Add the shirataki noodles to the pan and stir-fry for 2-3 minutes, allowing the noodles to soak up the flavors.
Push the noodles to one side of the pan, crack the eggs into the empty space, and scramble them until just set.
Add the cooked chicken, prawns, bean sprouts, and chopped Chinese chives to the pan.
Pour in the coconut aminos, dark soy sauce, salt, and white pepper. Toss everything together until well combined and heated through.
Taste and adjust seasoning if necessary. Serve hot, garnished with extra sliced red chili if desired.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.3 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 145 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 704 mg | 15% | |
*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.
