Low Carb Chicken Hakka Noodles
Discover the perfect fusion of flavor and health with this Low Carb Chicken Hakka Noodles recipe! A guilt-free spin on a classic Indo-Chinese favorite, this dish swaps traditional noodles for shirataki noodles, keeping it low in carbs but high in taste. Tender strips of marinated chicken, crisp stir-fried vegetables like capsicum, carrot, and cabbage, and aromatic notes of garlic and ginger come together in a wok, all enhanced with a savory blend of soy sauce, chili sauce, and sesame oil. Ready in just 40 minutes, this quick and healthy meal is ideal for low-carb diets, ketogenic meal plans, or anyone who loves vibrant, nutrient-packed Asian cuisine. Serve it hot, garnished with fresh spring onions, for a satisfying and wholesome dining experience! Perfect keywords: "low carb noodles," "shirataki noodles recipe," "healthy chicken stir-fry."
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Recipe Information
Ingredients
- 300 grams Boneless Chicken Breast
- 400 grams Shirataki Noodles
- 1 large Capsicum (Bell Peppers)
- 1 medium Carrot
- 100 grams Cabbage
- 4 cloves Garlic
- 1 inch Ginger
- 3 tablespoons Soy Sauce
- 1 tablespoon Chili Sauce
- 2 tablespoons Sesame Oil
- 1 tablespoon Olive Oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 2 stalks Spring Onions
Instructions
Begin by preparing the shirataki noodles according to the package instructions. Rinse them well under cold water, boil for about 2-3 minutes, and then drain. Set aside.
Slice the boneless chicken breast into thin strips. In a bowl, marinate the chicken with 1 tablespoon of soy sauce and set aside.
Chop the capsicum, carrot, and cabbage into thin julienne strips. Mince the garlic and ginger. Slice the spring onions thinly, keeping the white and green parts separate.
Heat olive oil in a large wok or pan over medium-high heat. Add the marinated chicken strips and stir-fry for 5-6 minutes until they are cooked through and slightly golden. Remove the chicken from the pan and set aside.
In the same pan, add sesame oil and bring it up to medium-high heat. Add minced garlic and ginger, stir-frying for about 30 seconds until aromatic.
Add the vegetables (capsicum, carrot, and cabbage) to the pan, stir-frying for about 3-4 minutes until they are just cooked but still crisp.
Add in the cooked shirataki noodles and the stir-fried chicken strips. Pour in the remaining soy sauce and chili sauce. Mix well to combine all the ingredients evenly.
Season with salt and black pepper according to your taste. Finally, add the sliced spring onion whites and stir for another minute.
Garnish with spring onion greens before serving hot.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.8 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 464 mg | 10% | |
*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.
