Keto Fried Kuey Teow
Craving the bold, smoky flavors of fried kuey teow but looking to stay keto-friendly? This **Keto Fried Kuey Teow** swaps out traditional flat rice noodles for zero-carb shirataki noodles, creating a low-carb version of the classic Malaysian dish. Packed with tender chicken, succulent shrimp, crunchy bean sprouts, and aromatic garlic, this dish is elevated with coconut aminos or soy sauce for that signature umami punch. A quick stir-fry brings everything together in just 20 minutes, while a drizzle of sesame oil and a sprinkle of chili slices add irresistible depth and heat. Perfect for busy weeknights or meal prep, this flavorful stir-fry delivers the street food experience without breaking your carb goals.
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Recipe Information
Ingredients
- 400 grams Shirataki noodles
- 200 grams Chicken breast, thinly sliced
- 150 grams Shrimp, peeled and deveined
- 2 cloves Garlic, minced
- 3 tablespoons Coconut oil
- 3 tablespoons Soy sauce (or coconut aminos for stricter keto)
- 2 large Eggs
- 100 grams Bean sprouts
- 50 grams Chives, cut into 4 cm pieces
- 1 medium Red chili, sliced
- 1 tablespoon Fish sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing the shirataki noodles. Drain them from the package and rinse thoroughly under cold water for about 2-3 minutes. This helps to remove the natural odor of the noodles.
Boil the shirataki noodles in a pot of water for 2-3 minutes. Drain well and pat dry with paper towels.
Heat 1 tablespoon of coconut oil in a large non-stick pan over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the sliced chicken to the pan and cook until the edges begin to brown, about 3-4 minutes.
Add the shrimp to the pan and cook for an additional 2-3 minutes or until the shrimp is pink and cooked through.
Push the chicken and shrimp to one side of the pan. Add the remaining coconut oil to the empty side of the pan and crack the eggs into it. Scramble the eggs lightly until they are just set.
Incorporate the cooked egg into the chicken and shrimp mixture.
Add the shirataki noodles to the pan and pour over the soy sauce and fish sauce. Stir everything together until well combined.
Add the bean sprouts, chives, and sliced red chili. Stir-fry for about 2-3 minutes until the vegetables are slightly wilted but still have a crunch.
Drizzle with sesame oil and season with salt and black pepper. Give everything a final toss to ensure even coating.
Serve the Keto Fried Kuey Teow hot, garnished with extra chives or chili slices if desired.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 5781 mg | 251% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 5.4 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 270 mg | 21% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1518 mg | 32% | |
*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.
