Low Carb Dry Pork Noodle
Satisfy your cravings for a hearty yet healthy meal with this irresistible Low Carb Dry Pork Noodle recipe, featuring tender slices of pork tenderloin paired with shirataki noodles—a perfect low-carb alternative to traditional pasta. Stir-fried with vibrant bell peppers, broccoli florets, and aromatic garlic and ginger, this dish is bursting with flavor while keeping it light and guilt-free. A savory combination of soy sauce and rice vinegar creates a deliciously umami-packed sauce that ties everything together, while a sprinkle of red chili flakes adds a subtle hint of heat. Topped with fresh green onions and optional chopped peanuts for a delightful crunch, this protein-packed dish comes together in just 40 minutes, making it ideal for busy weeknights. Perfect for those following a low-carb lifestyle, this gluten-free recipe is a flavorful and wholesome option that's sure to impress your taste buds!
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Recipe Information
Ingredients
- 300 grams pork tenderloin
- 200 grams shirataki noodles
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce (low sodium)
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon ginger paste
- 1 bell pepper, thinly sliced
- 100 grams broccoli florets
- 2 green onions, chopped
- 0.5 teaspoon red chili flakes
- 2 tablespoons peanuts, chopped (optional)
- to taste salt
- to taste black pepper
Instructions
Begin by prepping your ingredients: slice the pork tenderloin into thin strips, rinse and drain the shirataki noodles under cold water, and prepare your vegetables.
Heat a non-stick frying pan over medium-high heat and add half of the sesame oil.
Add the sliced pork to the pan, season with salt and black pepper, and cook for 5-6 minutes until browned and cooked through. Remove from the pan and set aside.
In the same pan, add the remaining sesame oil followed by minced garlic and ginger paste. Sauté for about 30 seconds until fragrant.
Add the bell pepper slices and broccoli florets to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Reduce the heat to medium and return the cooked pork to the pan along with the drained shirataki noodles.
Pour in the soy sauce and rice vinegar, stirring well to mix the sauce evenly through the noodles and vegetables.
Toss everything together for about 2-3 minutes, allowing the noodles to properly heat through and absorb the flavors.
Sprinkle in red chili flakes and chopped green onions, stirring briefly to combine.
Remove from heat and transfer the low-carb pork noodles to serving plates.
Optional: Garnish with chopped peanuts for added texture before serving.
Enjoy your flavorful low-carb dry pork noodles!
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 4953 mg | 215% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 10.7 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 289 mg | 22% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2651 mg | 56% | |
*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.
