Keto Stir-Fried Noodles with Chicken and Vegetables
Elevate your weeknight meals with this flavorful and satisfying Keto Stir-Fried Noodles with Chicken and Vegetables. Featuring tender strips of seasoned chicken, vibrant veggies like zucchini and bell peppers, and nutrient-packed shirataki noodles, this recipe is the perfect low-carb alternative to traditional stir-fries. Infused with aromatic garlic, ginger, and scallions, and tossed in a savory soy sauce (or coconut aminos for gluten-free) with a hint of sesame oil and optional heat from sriracha, every bite bursts with irresistible flavor. Ready in just 30 minutes, this dish is ideal for busy nights, providing a healthy, keto-friendly twist on classic stir-fried noodles. Garnished with fresh cilantro and toasted sesame seeds, it makes for an impressive yet easy-to-prepare meal that you'll love to cook and share.
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Recipe Information
Ingredients
- 1 lb Chicken breast, boneless and skinless
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Coconut oil
- 14 oz Shirataki noodles (konjac noodles), rinsed and drained
- 1 medium Zucchini, julienned or spiralized
- 1 large Bell pepper, thinly sliced
- 3 stalks Scallions, sliced
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated
- 3 tbsp Soy sauce or coconut aminos (for gluten-free option)
- 1 tsp Sesame oil
- 1 tsp Sriracha or chili garlic sauce (optional, for heat)
- 1 tbsp Sesame seeds, for garnish
- 2 tbsp Fresh cilantro, chopped, for garnish
Instructions
Slice the chicken breast into thin strips and season with salt and black pepper. Set aside.
Heat 1 tablespoon of the coconut oil in a large skillet or wok over medium-high heat.
Add the chicken to the pan and stir-fry for 5-7 minutes, or until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
Rinse and drain the shirataki noodles thoroughly according to package instructions. Pat dry with a paper towel.
Add the remaining 1 tablespoon of coconut oil to the skillet. Add the garlic, ginger, and scallions, and cook for 1 minute until fragrant.
Add the bell pepper and zucchini to the pan. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp.
Push the vegetables to one side of the skillet and add the shirataki noodles to the other side. Cook the noodles for 2-3 minutes, allowing them to absorb the flavors.
Return the cooked chicken to the skillet. Pour in the soy sauce (or coconut aminos), sesame oil, and sriracha (if using). Stir everything together until well combined and heated through, about 2 minutes.
Remove from heat and transfer to a serving dish. Garnish with sesame seeds and chopped cilantro before serving.
Serve immediately and enjoy your keto-friendly stir-fried noodles with chicken and vegetables!
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1023 mg | 44% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.8 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 674 mg | 14% | |
*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.
