Low Carb Kolo Mee
Indulge in the guilt-free comfort of Low Carb Kolo Mee, a delectable twist on the beloved Malaysian noodle dish. Made with shirataki noodles, this recipe is a low-carb alternative that doesn't skimp on flavor. The dish features tender, savory ground pork infused with a harmonious blend of soy sauce, dark soy sauce, and sesame oil, creating a rich umami experience. Sautéed garlic, crisp bean sprouts, and a hint of sweetener bring brightness and balance, while the subtle heat of white pepper ties everything together. Quick and easy to prepare, this keto-friendly recipe is ready in just 35 minutes, making it perfect for busy weeknights. Serve it hot and topped with fresh spring onions for a restaurant-worthy meal that's as healthy as it is satisfying. Keywords: low carb noodles, keto kolo mee, shirataki noodle recipes, healthy Asian dishes.
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Recipe Information
Ingredients
- 400 grams Shirataki noodles
- 200 grams Ground pork
- 2 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Sesame oil
- 3 cloves Garlic
- 2 stalks Spring onions
- 100 grams Bean sprouts
- 0.5 teaspoon White pepper
- 0.5 teaspoon Salt
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Sweetener
Instructions
Begin by preparing the shirataki noodles as per the package instructions. Drain and rinse them thoroughly under cold water to remove the initial odor. Set aside to drain further.
Finely chop the garlic cloves and slice the spring onions thinly. Reserve some of the green parts of the spring onions for garnishing.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Add the ground pork to the pan, breaking it up with a spatula, and cook until the pork is browned and cooked through, about 5-7 minutes.
Season the pork with 1 tablespoon of soy sauce, dark soy sauce, white pepper, and salt. Stir well to combine, then transfer the pork to a separate bowl and set aside.
In the same pan, add another tablespoon of vegetable oil. Increase the heat to medium-high and add the prepared shirataki noodles, stir-frying for about 5 minutes to ensure any excess moisture evaporates and the noodles get slightly seared.
Drizzle sesame oil, the remaining tablespoon of soy sauce, and sweetener over the noodles, stirring well to coat evenly.
Add the cooked pork back to the pan along with the bean sprouts and most of the sliced spring onions. Stir until everything is well combined and the bean sprouts are heated through, about 2-3 minutes.
Taste and adjust seasoning if necessary.
Serve the Low Carb Kolo Mee hot, garnished with the reserved spring onion greens.
Nutrition Facts
Calories |
1067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 5.1 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 493 mg | 10% | |
*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.
