Low Carb Maggie Goreng
Enjoy a guilt-free twist on a beloved classic with this Low Carb Maggie Goreng, a quick and flavorful stir-fry made with shirataki noodles in place of traditional noodles for a keto-friendly delight. Packed with tender slices of chicken breast, crisp bean sprouts, vibrant pak choi, and a spicy kick from red chili and sambal oelek, this dish is as nutritious as it is satisfying. A savory blend of soy sauce and oyster sauce adds bold umami flavor, while the scrambled egg and sesame oil tie everything together for a rich, satisfying finish. Ready in just 30 minutes, this low-carb take on Maggie Goreng is perfect for busy weeknights or anyone seeking a healthier version of a classic Malaysian noodle dish. Garnished with fresh spring onions for an extra pop of flavor, it’s sure to become a new favorite in your low-carb lineup!
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Recipe Information
Ingredients
- 200 grams Shirataki noodles
- 150 grams Chicken breast, thinly sliced
- 1 piece Large egg
- 50 grams Bean sprouts
- 50 grams Pak choi, chopped
- 1 piece Red chili, thinly sliced
- 2 cloves Garlic, minced
- 1 piece Shallot, finely chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Sambal oelek
- 1 teaspoon Sesame oil
- 2 tablespoons Cooking oil
- 0.5 teaspoon Salt
- 2 tablespoons Spring onions, chopped for garnish
Instructions
Rinse the shirataki noodles under cold water for 2-3 minutes and set aside to drain well.
Heat 1 tablespoon of cooking oil in a large pan or wok over medium heat. Scramble the egg until just set and remove it from the pan. Set aside.
In the same pan, add the remaining tablespoon of cooking oil, increase the heat to high, and stir-fry the sliced chicken until cooked through and golden brown, about 3-4 minutes.
Add the garlic, shallots, and red chili to the pan with the chicken and sauté for another minute until fragrant.
Add the drained shirataki noodles to the pan and toss everything together.
Pour in the soy sauce, oyster sauce, sambal oelek, and sesame oil. Stir well to coat the noodles and chicken evenly.
Add the bean sprouts and pak choi to the pan, stir-frying for 2-3 minutes until the vegetables are just tender.
Stir the scrambled egg back into the pan. Season with salt to taste, stir well to incorporate all ingredients.
Remove from heat. Garnish with chopped spring onions before serving.
Serve hot and enjoy your low-carb Maggie Goreng!
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 314 mg | 104% | |
| Sodium | 3089 mg | 134% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.7 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 136 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 920 mg | 20% | |
*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.
