Low Carb Lor Mee
Savor the comforting flavors of "Low Carb Lor Mee," a guilt-free twist on a traditional Singaporean favorite. This keto-friendly version swaps out classic noodles for zucchini spirals, creating a light yet satisfying base for the rich, umami-packed broth infused with dark soy sauce, light soy sauce, and a hint of five-spice powder. Tender chicken, succulent shrimp, and scrambled eggs add hearty protein, while fresh bok choy and vibrant garnishes like spring onions, red chili, and coriander provide a burst of color and freshness. Thickened with xanthan gum, this flavorful dish comes together in just under an hour, making it a perfect option for a healthy yet indulgent weeknight dinner. Whether you're embracing low-carb eating or simply looking for a delicious meal idea, this Low Carb Lor Mee is sure to hit the spot!
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Recipe Information
Ingredients
- 800 g zucchini spirals
- 250 g chicken breast, thinly sliced
- 200 g large shrimp, peeled and deveined
- 2 large eggs
- 1 liter chicken broth
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 teaspoon five-spice powder
- 3 garlic cloves, minced
- 1 inch ginger, sliced
- 0.5 teaspoon xanthan gum
- 1 tablespoon vinegar
- 2 tablespoons coconut oil
- 200 g bok choy, chopped
- 2 spring onions, chopped
- 1 red chili, sliced
- 2 tablespoons fresh coriander, chopped
Instructions
In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the minced garlic and sliced ginger, sautéing until fragrant.
Add the chicken breast slices and cook until they are just beginning to brown.
Pour in the chicken broth, followed by dark soy sauce, light soy sauce, and five-spice powder. Stir well.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to develop the flavors.
Meanwhile, in a skillet, heat the remaining tablespoon of coconut oil over medium heat. Add the shrimp and cook until pink and cooked through, then remove and set aside.
In the same skillet, scramble the eggs and set aside.
Returning to the broth, gradually sprinkle in the xanthan gum while continuously whisking to avoid clumping, until the sauce thickens to your desired consistency.
Stir in the vinegar, then add the zucchini spirals and bok choy to the broth. Cook for another 3-5 minutes, or until the zucchini is just tender.
Add the cooked shrimp and scrambled eggs to the pot, stirring gently to combine.
Adjust seasoning with additional soy sauce or salt as needed.
Serve the Lor Mee in bowls topped with chopped spring onions, sliced red chili, and fresh coriander for garnish.
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 962 mg | 321% | |
| Sodium | 7059 mg | 307% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 27.4 g | ||
| Protein | 171.6 g | 343% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 812 mg | 62% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 5886 mg | 125% | |
*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.
