Low Carb Pancit Canton
Experience the vibrant flavors of Filipino cuisine with a healthy twist in this Low Carb Pancit Canton recipe! Featuring guilt-free shirataki noodles as a lighter alternative, this dish is packed with succulent chicken breast, plump shrimp, and an array of crisp, colorful vegetables like bell peppers, carrots, and cabbage. A savory blend of soy sauce, oyster sauce, and sesame oil ensures every bite is infused with a mouthwatering umami flavor, while the quick stir-fry method keeps the ingredients fresh and nutritious. Ready in just 40 minutes and perfect for those watching their carb intake, this low carb version of the beloved classic is not only satisfying but also keto-friendly! Serve with a squeeze of fresh lemon for a zesty finish that ties it all together. Whether you’re meal prepping or treating yourself to a quick weeknight dinner, this wholesome and flavorful Low Carb Pancit Canton is sure to impress!
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Recipe Information
Ingredients
- 400 grams Shirataki noodles
- 300 grams Chicken breast
- 200 grams Shrimp
- 4 cloves Garlic
- 1 medium Onion
- 1 medium Red bell pepper
- 1 medium Carrot
- 150 grams Cabbage
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 pieces Spring onions
- 2 pieces Lemon wedges
Instructions
Prepare the shirataki noodles by rinsing them thoroughly under cold water. Drain and set aside.
Slice the chicken breast into thin strips and peel and devein the shrimp. Set aside.
Mince the garlic and slice the onion thinly. Julienne the red bell pepper and carrot. Shred the cabbage and slice the spring onions finely.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced onions, stir-frying until fragrant.
Add the chicken strips to the skillet, cooking until they are starting to brown. Add the shrimp and continue to stir-fry until they're just cooked through.
Remove the cooked chicken and shrimp from the skillet and set them aside.
In the same skillet, add another tablespoon of vegetable oil. Toss in the red bell pepper, carrot, and cabbage. Stir-fry for approximately 3-4 minutes until tender yet still crisp.
Return the cooked chicken and shrimp to the skillet. Add the prepared shirataki noodles and mix well.
Pour in the soy sauce, oyster sauce, sesame oil, salt, and black pepper. Continue to stir-fry everything for another 5 minutes, ensuring the noodles are well-coated with the sauce.
Adjust seasoning if necessary, and toss in the sliced spring onions. Give everything a final mix before turning off the heat.
Serve the Low Carb Pancit Canton hot, garnished with lemon wedges on the side.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 29.0 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 6720 mg | 292% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 19.7 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 442 mg | 34% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2397 mg | 51% | |
*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.
