Low Carb Hokkien Mee
Satisfy your noodle cravings without breaking your low-carb diet with this flavorful Low Carb Hokkien Mee. A healthy twist on the classic Malaysian dish, this recipe swaps traditional noodles for shirataki noodles, keeping the carbs minimal while delivering on authentic taste. Juicy shrimp, tender chicken, and fresh bean sprouts are stir-fried together with fragrant garlic, scallions, and a savory umami-packed sauce made with soy sauce, fish sauce, oyster sauce, and coconut aminos. A quick scramble of eggs adds extra protein, while a squeeze of lime at the end brightens every bite. Perfect for busy weeknights, this keto-friendly noodle dish comes together in just 35 minutes and serves a satisfying meal for four. Packed with bold flavors and wholesome ingredients, this Low Carb Hokkien Mee is your guilt-free ticket to indulgence!
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Recipe Information
Ingredients
- 400 grams Shirataki noodles (konjac noodles)
- 200 grams Peeled and deveined shrimp
- 200 grams Boneless chicken breast
- 2 large Eggs
- 3 cloves Garlic
- 100 grams Bean sprouts
- 2 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Coconut aminos
- 1 tablespoon Oyster sauce
- 0.5 teaspoon Ground white pepper
- 2 stalks Scallions
- 2 tablespoons Coconut oil
- 1 medium Lime
Instructions
Rinse the shirataki noodles under cold water, drain well, and set aside.
Thinly slice the chicken breast and marinate with a tablespoon of soy sauce for 5 minutes.
Finely chop the garlic and slice the scallions, separating the white and green parts.
Heat 1 tablespoon of coconut oil in a large wok or frying pan over medium-high heat.
Add the garlic and the white part of the scallions, stir-frying until fragrant, about 1 minute.
Add the chicken slices and shrimp, stir-fry for 3-4 minutes until the chicken is cooked through and the shrimp is pink.
Push the chicken and shrimp to one side of the pan and add the remaining coconut oil.
Crack the eggs into the empty side and scramble until fully set, then mix with the chicken and shrimp.
Add the shirataki noodles to the pan, followed by the fish sauce, remaining soy sauce, coconut aminos, oyster sauce, and ground white pepper. Stir well to combine.
Toss in the bean sprouts, cook for another 2 minutes until everything is evenly heated.
Garnish with the green part of the scallions and squeeze fresh lime juice over the noodles before serving.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 935 mg | 312% | |
| Sodium | 5562 mg | 242% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 10.7 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 315 mg | 24% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1827 mg | 39% | |
*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.
