Keto Chicken Hakka Noodles
Explore the irresistible fusion of flavor and health with Keto Chicken Hakka Noodles, a low-carb twist on the classic Indo-Chinese favorite. This vibrant dish combines tender strips of seasoned chicken breast, crisp bell peppers, and delicate julienned carrots, stir-fried to perfection in a savory sauce made with soy, chili paste, and sesame oil. Shirataki noodles replace traditional ones, keeping the meal keto-friendly without sacrificing the satisfying noodle experience. Enhanced with aromatic garlic, ginger, and fresh cilantro, this quick, 40-minute recipe bursts with bold flavors and textures. Perfect for anyone following a low-carb lifestyle or simply seeking a wholesome, guilt-free indulgence, these keto noodles make a delicious and nutritious weeknight dinner.
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Recipe Information
Ingredients
- 250 g Boneless chicken breast
- 400 g Shirataki noodles
- 1 medium Bell pepper, thinly sliced
- 1 medium Carrot, julienned
- 2 stalks Green onions, chopped
- 3 cloves Garlic, minced
- 1 inch piece Ginger, minced
- 3 tbsp Soy sauce
- 2 tbsp Sesame oil
- 1 tbsp Olive oil
- 1 tbsp Chili paste
- 1 tbsp White vinegar
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Sesame seeds
- 2 tbsp Cilantro leaves, chopped
Instructions
Begin by preparing the shirataki noodles: rinse them thoroughly under cold water and boil them for 2-3 minutes to remove any residual odor. Drain and set aside.
Slice the chicken breast into thin strips. Season with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken strips and cook until they are golden brown and cooked through, about 7-8 minutes. Remove the chicken from the pan and set aside.
In the same pan, add sesame oil and sauté the minced garlic and ginger until fragrant, about 1 minute.
Add the sliced bell pepper and julienned carrot to the pan. Stir-fry for 3-4 minutes until slightly tender but still crisp.
Add the cooked chicken back into the pan along with the soy sauce, chili paste, and white vinegar. Stir everything together, ensuring the chicken and vegetables are well coated.
Mix in the shirataki noodles, and toss them until they are well incorporated with the sauce and vegetables.
Add salt and black pepper to taste. Stir in chopped green onions.
Cook for another 2-3 minutes, allowing the flavors to meld together.
Garnish with sesame seeds and chopped cilantro leaves before serving.
Serve hot and enjoy your Keto Chicken Hakka Noodles!
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 2.8 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 407 mg | 9% | |
*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.
