Low Carb Pancit Bihon
Indulge in the vibrant flavors of Filipino cuisine with this *Low Carb Pancit Bihon*, a healthier twist on the classic dish! Featuring shirataki noodles as a low-carb alternative to rice noodles, this recipe is packed with tender chicken, succulent shrimp, and a medley of crisp vegetables like cabbage, carrots, and green beans. The dish is seasoned with savory soy sauce and chicken broth, then finished with a garnish of fresh green onions and a splash of lemon for a zesty kick. Perfect for keto and low-carb diets, this quick and easy stir-fry makes a deliciously satisfying meal in just 45 minutes. Whether you're watching your carbs or simply seeking a lighter version of a beloved favorite, this Low Carb Pancit Bihon is sure to impress your taste buds and fit your healthy eating goals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 ounces Shirataki noodles
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Onion, chopped
- 8 ounces Boneless, skinless chicken breast, thinly sliced
- 8 ounces Shrimp, peeled and deveined
- 3 tablespoons Soy sauce
- 1 cup Chicken broth
- 2 cups Cabbage, shredded
- 1 cup Carrots, julienned
- 1 cup Green beans, chopped
- 2 stalks Green onions, sliced
- 1 Lemon, sliced into wedges
- to taste Salt and pepper
Instructions
Rinse shirataki noodles under cold water for 1-2 minutes to remove their natural odor. Set aside to drain thoroughly.
Heat olive oil in a large skillet or wok over medium heat. Add the minced garlic and chopped onion. Sauté until the onion becomes translucent.
Add the sliced chicken breast to the skillet. Cook, stirring occasionally, until the chicken is no longer pink.
Increase the heat to medium-high and add the shrimp. Cook until the shrimp turns pink and opaque.
Pour in the soy sauce and chicken broth. Stir to combine.
Add the shredded cabbage, julienned carrots, and chopped green beans. Stir and cook for about 5 minutes or until the vegetables are crisp-tender.
Add the shirataki noodles to the skillet, tossing them with the meat and vegetables to combine well.
Season the mixture with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld and excess moisture to evaporate.
Garnish the pancit with sliced green onions before serving.
Serve hot with lemon wedges on the side for an added citrus kick.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 26.7 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3179 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.
