Keto Mee Pok
Savor the irresistible flavors of *Keto Mee Pok*, a low-carb twist on the classic Singaporean hawker dish. This keto-friendly recipe swaps traditional egg noodles for shirataki noodles, delivering the perfect chewy bite with minimal carbs. Infused with aromatic garlic, umami-packed sauces, and rich pork lard, the stir-fried combination of ground pork, bean sprouts, and noodles is a celebration of bold, savory flavors. A garnish of crispy pork skin and fresh scallions adds texture and vibrancy, while romaine lettuce wraps provide a refreshing crunch with every bite. Easy to prepare in just 40 minutes, this Keto Mee Pok offers a wholesome, satisfying meal tailored for your low-carb lifestyle. Perfect for weekday dinners or a crowd-pleasing keto feast!
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Recipe Information
Ingredients
- 400 grams shirataki noodles
- 250 grams ground pork
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon white vinegar
- 1 teaspoon sesame oil
- 1 tablespoon chili paste
- 2 tablespoons pork lard
- 1 tablespoon minced garlic
- 100 grams bean sprouts
- 3 tablespoons chopped scallions
- 50 grams crispy pork skin
- 4 leaves romaine lettuce
Instructions
Drain the shirataki noodles and rinse them under cold water for about 2 minutes to remove the fishy aroma. Set aside to drain further.
In a small bowl, mix together soy sauce, fish sauce, dark soy sauce, white vinegar, sesame oil, and chili paste. Set aside this sauce mixture for later use.
In a large frying pan over medium heat, add 1 tablespoon of pork lard and fry the minced garlic until fragrant, about 1 minute.
Add the ground pork to the pan, stirring continually to crumble the pork and cook until it is no longer pink, approximately 5 minutes.
Pour the sauce mixture over the cooked pork and stir well to coat. Simmer for another 1-2 minutes until the sauce thickens slightly. Remove from heat and set aside.
In another pan, heat the remaining 1 tablespoon of pork lard. Add shirataki noodles and fry for 2 minutes until they become slightly firmer in texture.
Add the bean sprouts to the noodles and stir-fry for an additional 2 minutes until the sprouts are slightly tender.
Add the cooked pork mixture to the pan with the noodles and mix thoroughly to combine all ingredients well.
Divide the noodle mixture onto plates. Garnish with chopped scallions and crispy pork skin on top.
Serve each portion with a side of romaine lettuce leaves to wrap small portions of noodles, adding a refreshing and crunchy bite.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 4664 mg | 203% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 6.3 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1275 mg | 27% | |
*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.
