Low Carb Singapore Noodles
Transform your weeknight dinner routine with this flavorful Low Carb Singapore Noodles recipe! Packed with tender chicken, succulent shrimp, and nutrient-rich veggies like bell peppers, onion, and carrots, this dish is elevated by the bold taste of curry powder and a savory blend of soy and fish sauces. Instead of traditional noodles, it features zero-carb shirataki noodles, making it perfect for those watching their carbs but unwilling to compromise on taste. Stir-fried in coconut oil and garnished with fresh cilantro, green onions, and a squeeze of lime, these noodles deliver an irresistible combination of vibrant spices and textures. Ready in just 40 minutes, this low-carb Asian-inspired dish is ideal for anyone craving a healthy yet indulgent meal!
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Recipe Information
Ingredients
- 400 grams Shirataki noodles
- 200 grams Chicken breast, thinly sliced
- 150 grams Shrimp, peeled and deveined
- 2 tablespoons Coconut oil
- 1 medium Onion, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 1 medium Carrots, julienned
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Curry powder
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 pieces Green onions, chopped
- 2 tablespoons Cilantro, chopped
- 1 whole Lime, cut into wedges
Instructions
Rinse the shirataki noodles under cold water and drain well. Set aside.
In a large pan or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the sliced chicken breast and stir-fry until cooked through, about 5-6 minutes. Remove from the pan and set aside.
In the same pan, add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove from the pan and set aside.
Add the remaining tablespoon of coconut oil to the pan. Sauté the onion, red bell pepper, green bell pepper, and carrots until they are tender-crisp, about 5 minutes.
Add the minced garlic and ginger to the vegetables and stir-fry for another 1 minute until fragrant.
Sprinkle the curry powder over the vegetables and stir well to combine.
Return the cooked chicken and shrimp to the pan. Add the rinsed shirataki noodles and toss everything together.
Pour the soy sauce and fish sauce over the noodles, tossing well to ensure even distribution.
Continue to stir-fry for 3-4 minutes until everything is well heated and combined.
Remove the pan from the heat. Stir in the chopped green onions and cilantro.
Serve the low-carb Singapore noodles hot, with lime wedges on the side for squeezing over.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 6993 mg | 304% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 20.5 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 311 mg | 24% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2246 mg | 48% | |
*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.
