Low Carb Char Kway Teow
Indulge in the bold flavors of Southeast Asia with this *Low Carb Char Kway Teow*, a guilt-free twist on the classic street food dish! This recipe swaps traditional rice noodles for light and nutritious zucchini noodles, making it a perfect choice for low-carb and keto diets. Tossed with succulent shrimp, tender chicken slices, crunchy bean sprouts, and aromatic garlic and chili, every bite is packed with flavor. A trio of soy sauce, oyster sauce, and fish sauce creates a savory, umami-rich coating, while scrambled eggs add a touch of richness. Ready in just 35 minutes, this healthier version of Char Kway Teow is quick, satisfying, and brimming with fresh ingredients. Serve with a squeeze of lime for a zesty finish, and enjoy a wholesome yet flavorful meal that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 250 grams Raw shrimp, peeled and deveined
- 2 large Eggs
- 100 grams Chicken breast, thinly sliced
- 1 cup Bean sprouts
- 3 cloves Garlic, finely chopped
- 1 whole Red chili, sliced
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Fish sauce
- 2 stalks Spring onions, chopped
- 2 tablespoons Coconut oil
- 2 whole Lime wedges
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Use a spiralizer to make zucchini noodles from the zucchini. Set aside.
In a small bowl, beat the eggs with a pinch of salt and pepper. Set aside.
Heat 1 tablespoon of coconut oil in a large wok or frying pan over medium-high heat.
Add garlic and red chili. Stir-fry for 30 seconds until aromatic.
Add the chicken slices and cook until they are no longer pink, about 3-4 minutes.
Push the chicken to one side and add the shrimp, cooking until just pink and cooked through, about 2 minutes.
Remove the chicken and shrimp from the pan and set aside.
Add the remaining tablespoon of coconut oil; then pour in the beaten eggs. Scramble lightly until just set, breaking them up as they cook.
Add the zucchini noodles and toss for 1-2 minutes to heat through.
Return the chicken and shrimp to the pan. Add the soy sauce, oyster sauce, and fish sauce.
Add the bean sprouts and spring onions. Stir-fry everything together for another 2-3 minutes.
Adjust seasoning with extra salt and pepper if necessary.
Serve immediately with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 11989 mg | 521% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 60.4 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 438 mg | 34% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3231 mg | 69% | |
*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.
