Keto Fried Rice Noodles
Craving a low-carb twist on a classic takeout favorite? This Keto Fried Rice Noodles recipe is a flavorful, guilt-free indulgence perfect for satisfying your cravings while staying on track. Made with shirataki noodles, a keto-friendly alternative to traditional rice noodles, this dish is packed with tender chicken, succulent shrimp, and a medley of vibrant vegetables like red bell peppers and green onions. Infused with the aromatic goodness of garlic, ginger, sesame oil, and soy sauce, and sweetened lightly with erythritol, every bite is a delightful blend of savory and slightly sweet flavors. Quick to prepare in under 40 minutes and bursting with protein, it's an ideal option for a healthy lunch or dinner that doesn’t compromise on taste. Serve hot and enjoy this low-carb, high-protein stir-fry packed with bold Asian-inspired flair!
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Recipe Information
Ingredients
- 200 g shirataki noodles
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp coconut oil
- 2 cloves garlic
- 1 inch ginger
- 3 stalks green onions
- 1 red bell pepper
- 2 eggs
- 200 g chicken breast
- 0.5 tsp salt
- 0.25 tsp black pepper
- 100 g cooked shrimp
- 1 tsp powdered erythritol
Instructions
Drain and rinse the shirataki noodles under cold water. Boil them in water for 2-3 minutes to remove any odor, then drain thoroughly.
Slice the chicken breast into thin strips and season with salt and black pepper. Mince the garlic and ginger, slice the green onions, and cut the red bell pepper into thin strips.
In a large skillet or wok, heat the coconut oil over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add sesame oil, garlic, and ginger. Sauté for 1 minute until fragrant.
Add the sliced red bell pepper and sauté for 2-3 minutes until slightly tender.
Push the vegetables to the side of the pan and crack the eggs into the middle. Scramble the eggs until fully cooked, then mix with the vegetables.
Add the drained shirataki noodles to the skillet. Stir-fry for 2-3 minutes to combine and heat through.
Return the cooked chicken to the pan along with the shrimp. Add soy sauce, erythritol, and sliced green onions. Stir everything together, cooking for another 2 minutes to ensure everything is well mixed and heated.
Adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 677 mg | 29% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 298 mg | 6% | |
*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.
