Keto Mie Goreng
Satisfy your cravings for a classic Indonesian street food favorite with this low-carb, high-flavor Keto Mie Goreng recipe! Crafted with keto-friendly shirataki noodles, tender slices of chicken breast, and a medley of colorful vegetables like green beans and bean sprouts, this dish offers all the bold, smoky allure of traditional mie goreng without the carbs. A tantalizing blend of soy sauce, fish sauce, sesame oil, and aromatic garlic delivers that irresistible umami punch, while a touch of spicy red chili adds just the right kick. Perfectly stir-fried and topped with protein-packed scrambled egg, this 35-minute recipe is fast, healthy, and delightfully satisfying. Ideal for anyone following a keto lifestyle or seeking a quick yet flavorful family dinner, Keto Mie Goreng is destined to be your go-to Asian-inspired comfort food.
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Recipe Information
Ingredients
- 200 grams Shirataki noodles
- 200 grams Boneless chicken breast
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic clove
- 1 whole Red chili
- 1 whole Shallot
- 100 grams Green beans
- 50 grams Bean sprouts
- 2 stalks Spring onions
- 2 tablespoons Olive oil
- 1 whole Egg
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Begin by preparing the shirataki noodles according to the package instructions. Drain and set aside.
Slice the boneless chicken breast into thin strips.
Mince the garlic cloves and chop the red chili, shallot, and spring onions finely.
Trim and cut the green beans into 1-inch pieces.
In a mixing bowl, combine the soy sauce, fish sauce, and sesame oil. Add salt and pepper, mix well, and set the sauce aside.
Heat a tablespoon of olive oil in a large frying pan over medium heat. Add the chicken strips and cook until golden brown, about 5 minutes. Remove and set aside.
In the same pan, heat another tablespoon of olive oil. Sauté the garlic, shallot, and red chili for 1-2 minutes until fragrant.
Add the green beans and stir-fry for another 2-3 minutes until they start to soften.
Move the vegetables to the side of the pan and crack an egg into the pan. Scramble it lightly, then mix it with the vegetables.
Add the prepared shirataki noodles and cooked chicken back into the pan. Pour the soy sauce mixture over the ingredients, tossing well to combine and ensure even coating.
Incorporate the bean sprouts and spring onions, stirring for an additional 2 minutes until heated through.
Serve hot, garnishing with extra spring onions if desired.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 2065 mg | 90% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.9 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 721 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.
