Keto Stir-Fried Noodles
Savor the irresistible flavors of Keto Stir-Fried Noodles, a low-carb twist on a classic favorite! This vibrant dish features shirataki noodles, a keto-friendly substitute crafted from konjac root, paired with tender chicken thighs or protein-rich tofu for a vegetarian option. Stir-fried to perfection in coconut oil, the noodles are elevated with garlic, ginger, soy sauce, and tamari for a gluten-free alternative. Fresh, colorful vegetables like bell peppers and zucchini bring a delightful crunch, while scrambled eggs and a hint of sesame oil add richness to the dish. Perfectly balanced and ready in just 30 minutes, this healthy, flavorful recipe is ideal for busy weeknights or meal prep. Garnish with green onions and sesame seeds for the ultimate touch—your taste buds will thank you! Keywords: keto stir-fried noodles, low-carb noodles, shirataki noodles recipe, keto dinner recipes, gluten-free stir fry.
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Recipe Information
Ingredients
- 400 grams Shirataki noodles (konjac noodles)
- 300 grams Boneless chicken thighs (or tofu for vegetarian option)
- 2 tablespoons Coconut oil
- 2 tablespoons Soy sauce (or tamari for gluten-free option)
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Bell peppers, sliced
- 1 small Zucchini, julienned
- 2 stalks Green onion, chopped
- 1 teaspoon Sesame oil
- 2 large Eggs
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Drain and rinse the shirataki noodles thoroughly under running water for 2-3 minutes. Pat dry using paper towels to remove excess moisture. Set aside.
Slice the chicken thighs into bite-sized strips. If using tofu, cut it into small cubes.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the chicken (or tofu) and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the minced garlic and ginger for 1 minute until fragrant.
Add the sliced bell peppers and julienned zucchini to the skillet. Stir-fry for 3 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix them into the vegetables.
Return the cooked chicken (or tofu) to the skillet and add the drained shirataki noodles. Stir in the soy sauce (or tamari), sesame oil, and red pepper flakes (if using). Toss everything thoroughly to combine and cook for an additional 3 minutes to heat through.
Remove from heat and garnish the stir-fried noodles with chopped green onion and sesame seeds, if desired.
Serve hot and enjoy your delicious Keto Stir-Fried Noodles!
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 2140 mg | 93% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 11.0 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 237 mg | 18% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1863 mg | 40% | |
*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.
