Low Carb Classic Fried Noodles
Perfect for a health-conscious twist on a beloved favorite, this recipe for **Low Carb Classic Fried Noodles** delivers all the flavor of traditional stir-fried noodles, minus the heavy carbs. Instead of the usual pasta, **zucchini noodles** create a light and guilt-free base, tossed with tender slices of **juicy chicken breast**, a colorful mix of **red bell peppers**, **carrots**, and aromatic seasonings like **garlic** and **ginger**. The dish comes together with a savory blend of **soy sauce** and **sesame oil**, providing an authentic Asian-inspired taste while remaining gluten-free and keto-friendly. Topped with **green onions** and crunchy **sesame seeds**, this quick and easy recipe is perfect for busy weeknights, taking just **35 minutes from prep to plate**. Whether you're looking to cut carbs or simply enjoy a fresh, vibrant take on classic fried noodles, this dish is sure to satisfy! **Low carb noodles recipe**, **zucchini noodle stir-fry**, and **keto fried noodles** are all keywords to keep in mind when searching for this irresistible meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds zucchini noodles
- 1 pound chicken breast, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 3 stalks green onions, sliced
- 1 teaspoon ginger, grated
- 2 large egg, beaten
- 1 tablespoon sesame seeds
- 0.5 teaspoon red chili flakes (optional)
- to taste salt
- to taste black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced chicken breast to the skillet and season with salt and black pepper. Cook for 5-7 minutes until the chicken is browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic, grated ginger, and optional red chili flakes. Sauté for about 1 minute until fragrant.
Add the red bell pepper and julienned carrots to the skillet. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
Push the vegetables to the side of the skillet and add the beaten eggs. Scramble them until cooked through, then mix them with the vegetables.
Return the cooked chicken to the skillet. Add the zucchini noodles and soy sauce, tossing everything together to combine.
Pour in the sesame oil, stirring quickly to coat the noodles and chicken.
Cook for another 3-4 minutes until the zucchini noodles are tender, but still slightly crisp.
Garnish with sliced green onions and sesame seeds before serving.
Serve hot and enjoy your low-carb classic fried noodles.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 4671 mg | 203% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 28.6 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 339 mg | 26% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3903 mg | 83% | |
*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.
