Low Carb Fried Kuey Teow
Experience the vibrant flavors of Southeast Asia with a health-conscious twist in this Low Carb Fried Kuey Teow recipe. Perfect for keto and low-carb enthusiasts, this dish swaps traditional rice noodles for fresh zucchini noodles, creating a lighter yet equally satisfying alternative. Succulent chicken breast and juicy shrimp are stir-fried to perfection alongside creamy scrambled eggs, crisp bean sprouts, and fragrant garlic. A savory blend of soy sauce, dark soy sauce, fish sauce, and chili paste adds bold, authentic flavor to every bite, while a hint of lime ties the dish together with a refreshing zing. Quick to prepare in under 30 minutes, this protein-packed meal offers a guilt-free indulgence perfect for weeknight dinners or meal prepping.
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Recipe Information
Ingredients
- 3 pieces zucchini (large)
- 200 grams chicken breast
- 150 grams large shrimp, peeled and deveined
- 100 grams bean sprouts
- 2 pieces eggs
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon chili paste
- 3 cloves garlic, minced
- 2 stalks green onions, chopped
- 2 tablespoons coconut oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lime, cut into wedges
Instructions
Begin by preparing the zucchini noodles. Use a spiralizer to create noodles from the 3 large zucchinis. Set aside.
Slice the chicken breast into thin strips and season with salt and black pepper.
Heat 1 tablespoon of coconut oil in a large wok over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the chicken strips to the wok and stir-fry until they are cooked through, about 4-5 minutes. Remove the cooked chicken from the wok and set aside.
In the same wok, add another tablespoon of coconut oil. Add the shrimp and stir-fry until they turn pink, about 2-3 minutes. Remove and set aside with the chicken.
Crack the eggs into the wok and scramble them until just set. Push the eggs to one side of the wok.
Add the zucchini noodles to the wok along with the chicken and shrimp. Stir everything together for 2 minutes.
Pour in the soy sauce, dark soy sauce, fish sauce, and chili paste. Toss everything together to evenly coat the noodles and protein.
Add the bean sprouts and chopped green onions, and stir-fry for another 2 minutes, until the bean sprouts are just tender.
Taste and adjust the seasoning if necessary. Serve hot with lime wedges on the side.
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 6142 mg | 267% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 31.3 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 450 mg | 35% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3207 mg | 68% | |
*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.
