Keto Wan Tan Mee
Delight in a low-carb twist on a beloved classic with this Keto Wan Tan Mee recipe! Featuring shirataki noodles as the perfect keto-friendly substitute, this dish is brimming with bold Asian flavors while staying gluten-free and low in carbs. The homemade keto wonton wrappers, crafted from almond flour and xanthan gum, encase a savory ground pork filling, delivering all the comfort of traditional wontons with a healthy spin. Paired with tender roasted char siu pork, blanched bok choy, and a luscious soy-based sauce, this recipe is served with a flavorful low-carb chicken stock for an authentic touch. Perfect for keto dieters and food lovers alike, this quick, tasty meal can be whipped up in under an hour, making it an irresistible option for a wholesome, guilt-free dinner.
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Recipe Information
Ingredients
- 200 grams Shirataki noodles (angel hair style)
- 50 grams Almond flour
- 0.5 teaspoons Xanthan gum
- 2 large Egg whites
- 200 grams Ground pork
- 2 tablespoons Soy sauce (low-sodium, gluten-free)
- 1 teaspoons Sesame oil
- 2 cloves Garlic
- 1 teaspoons Erythritol (powdered)
- 150 grams Roasted pork belly (char siu-style)
- 2 heads Bok choy
- 500 milliliters Chicken stock (unsweetened, low-carb)
- 2 stalks Spring onions
- 0.25 teaspoons White pepper
- 0.25 teaspoons Salt
- 1 teaspoons Distilled white vinegar
Instructions
Rinse and drain the shirataki noodles under cold water. Boil the noodles for 2 minutes to remove any residual odor, then drain and set aside.
To prepare the keto wonton wraps, combine almond flour, xanthan gum, and a pinch of salt in a bowl. Add egg whites, and knead to form a dough. Roll the dough thinly between two sheets of parchment paper and cut into 3-inch squares.
For the wonton filling, mix ground pork, 1 teaspoon soy sauce, white pepper, and minced garlic in a bowl. Place a teaspoon of the filling onto each keto wonton square, fold and seal the edges using a damp finger.
Bring a pot of salted water to a gentle boil. Cook the keto wontons for 3-4 minutes until they float, then remove and set aside.
Blanch the bok choy in boiling water for 1-2 minutes, then drain and set aside.
In a small saucepan, make the sauce by combining 1 tablespoon soy sauce, sesame oil, erythritol, and distilled white vinegar. Heat gently until the erythritol dissolves, then remove from heat.
In a different pot, heat the chicken stock until simmering. Adjust seasoning with salt and pepper to taste.
Plate the shirataki noodles and drizzle with the prepared sauce. Add the keto wontons, char siu pork slices, and bok choy on top or beside the noodles.
Garnish with chopped spring onions, and serve the bowl with hot chicken stock as a side soup.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 4678 mg | 203% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 17.8 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2008 mg | 43% | |
*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.
