Low Carb Fried Bee Hoon
This Low Carb Fried Bee Hoon is a guilt-free twist on a beloved classic, perfect for anyone seeking a healthier take on stir-fried noodles. By swapping traditional rice vermicelli for shirataki noodles, this dish is transformed into a low-carb, high-fiber powerhouse that's rich in flavor and texture. Tender chicken breast, vibrant julienned carrots, crisp bean sprouts, and shredded cabbage come together in a sizzling wok with aromatic garlic and savory soy sauce. A touch of chili paste adds a subtle kick, while scrambled eggs lend a satisfying richness to the dish. Quick to prepare and packed with nutrients, this keto-friendly fried bee hoon makes a deliciously satisfying meal for lunch, dinner, or meal prep. Enjoy it fresh and hot, garnished with chopped green onions for a final pop of color and zing. Keywords: Low carb fried bee hoon, shirataki noodles recipe, keto stir-fried noodles.
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Recipe Information
Ingredients
- 400 grams Shirataki noodles
- 2 tablespoons Olive oil
- 200 grams Chicken breast, thinly sliced
- 2 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 2 units Eggs, beaten
- 100 grams Bean sprouts
- 1 medium Carrot, julienned
- 3 stalks Green onions, chopped
- 100 grams Cabbage, shredded
- 1 tablespoon Chili paste
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Drain the shirataki noodles and rinse them thoroughly under cold water to remove any odor. Blanch them in boiling water for 2-3 minutes, then drain again.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast and stir-fry for about 5 minutes, or until the chicken is cooked through. Remove the chicken from the pan and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic until fragrant, about 30 seconds.
Add the beaten eggs to the skillet, scrambling them until they are fully cooked. Break the eggs into pieces with a spatula.
Return the cooked chicken to the skillet. Add the bean sprouts, julienned carrot, shredded cabbage, and chopped green onions. Stir-fry for 3-4 minutes, or until the vegetables are tender yet crisp.
Add the drained shirataki noodles to the skillet. Pour the soy sauce, chili paste, salt, and black pepper over the noodles and vegetables. Toss well to combine all ingredients, ensuring the noodles are well coated with the sauce.
Stir-fry for an additional 3-4 minutes, allowing the flavors to meld together.
Remove from heat. Plate the low-carb fried bee hoon and serve hot.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 3601 mg | 157% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 13.6 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 275 mg | 21% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1472 mg | 31% | |
*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.
