Keto Stir-Fried Noodles with Vegetables
Delight your taste buds with this flavorful and low-carb Keto Stir-Fried Noodles with Vegetables, a quick and easy meal perfect for a healthy lifestyle. Featuring shirataki noodles, a keto-friendly alternative made from konjac root, this dish is packed with vibrant veggies like bell peppers, zucchini, and shiitake mushrooms for a satisfying crunch and nutrient-rich profile. Enhanced with aromatic garlic and ginger, and dressed with coconut aminos and sesame oil, every bite is bursting with umami goodness. Ready in just 25 minutes, this stir-fry is ideal for busy weeknights and perfect for those following a keto or low-carb diet. Serve it hot, garnished with green onions and sesame seeds, for a wholesome, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 200 grams Shirataki noodles (konjac noodles)
- 1 medium Zucchini, julienned
- 1 medium Bell pepper, thinly sliced
- 1 small Carrot, julienned (optional for less strict keto)
- 100 grams Shiitake mushrooms, sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 3 tablespoons Coconut aminos (or low-sodium soy sauce for non-strict keto)
- 2 teaspoons Sesame oil
- 2 tablespoons Avocado oil (or another neutral oil)
- 2 stalks Green onions, chopped
- 1 teaspoon Sesame seeds (optional garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Drain and rinse the shirataki noodles thoroughly under cold water to remove any odor.
Boil the noodles in plain water for 2-3 minutes, then drain and pat dry with a kitchen towel. Set aside.
Heat a large skillet or wok over medium-high heat and add the avocado oil.
Sauté the minced garlic and grated ginger for 30 seconds until fragrant.
Add the zucchini, bell pepper, carrot (if using), and shiitake mushrooms to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Push the vegetables to one side of the skillet and add the boiled shirataki noodles to the other side. Stir-fry the noodles for 2 minutes to help them pick up flavor.
Drizzle the sesame oil and coconut aminos over the noodles and vegetables, then mix everything together to coat evenly. Season with salt and black pepper to taste.
Cook for another 2-3 minutes, stirring frequently, until everything is heated through and well combined.
Remove from heat and garnish with chopped green onions and sesame seeds if desired.
Serve immediately and enjoy your keto stir-fried noodles with vegetables.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 11.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 819 mg | 17% | |
*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.
