Low Carb Duck Noodles
Delight in the bold flavors of *Low Carb Duck Noodles*, a guilt-free, nutrient-packed dish perfect for satisfying cravings while staying keto-friendly. Tender, crispy-skinned duck breast crowns a bed of shirataki noodles, tossed in an aromatic stir-fry of garlic, ginger, and bok choy. With a splash of soy sauce and sesame oil for depth, and vibrant accents of red bell pepper, fresh cilantro, and lime, this dish strikes the perfect balance between rich indulgence and light freshness. Quick to prepare in just under an hour, this low-carb masterpiece makes an ideal weeknight meal that's as healthy as it is gourmet. A must-try for anyone craving Asian-inspired comfort food without the carb overload!
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Recipe Information
Ingredients
- 2 pieces duck breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 400 grams shirataki noodles
- 1 tablespoon coconut oil
- 3 cloves garlic
- 1 inch piece ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 large red bell pepper
- 2 cups bok choy
- 3 stalks scallions
- 0.5 cup cilantro
- 1 unit lime
- 0.25 teaspoon crushed red pepper flakes
Instructions
Pat the duck breasts dry with a paper towel and season both sides with salt and black pepper.
Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat.
Place the duck breasts skin side down in a cold, nonstick frying pan. Turn the heat to medium-high. As the skin heats, fat will render out.
Cook for about 6-8 minutes until the skin is crispy and golden brown, then flip and cook the meat side for another 4-5 minutes for medium-rare or until desired doneness.
Remove the duck from the pan and let it rest for at least 5 minutes before slicing thinly.
Drain and rinse the shirataki noodles well under hot water to remove any packaging odour. Set aside.
In a large skillet or wok, heat coconut oil over medium heat. Add minced garlic and finely grated ginger, and sauté for about 1 minute until fragrant.
Add sliced red bell pepper and continue to stir fry for another 2-3 minutes.
Stir in soy sauce, sesame oil, and bok choy, cooking until the bok choy begins to wilt, about 2 minutes.
Add the shirataki noodles to the pan and toss them well with the vegetables and sauce until the noodles are heated through, about 3 minutes.
Slice the scallions thinly and chop the cilantro. Add them to the pan along with the lime juice from half the lime and the crushed red pepper flakes, tossing to combine.
Arrange the sliced duck on top of the noodles and garnish with additional cilantro and lime wedges if desired.
Serve hot, allowing everyone to add more lime juice according to taste.
Nutrition Facts
Calories |
1805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3885 mg | 169% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 10.8 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 2947 mg | 63% | |
*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.
