Low Carb Stir-Fried Noodles with Vegetables
Discover a deliciously healthy twist on a takeout favorite with this Low Carb Stir-Fried Noodles with Vegetables recipe, perfect for satisfying cravings without compromising nutrition. Featuring shirataki noodles, a low-calorie, gluten-free alternative made from konjac, this dish is loaded with vibrant vegetables like zucchini, broccoli, and red bell peppers, ensuring plenty of nutrients and flavor. The noodles are pan-fried to achieve a pleasing texture before being tossed with sautéed garlic, ginger, and a savory soy sauce blend infused with sesame oil and rice vinegar for irresistible umami. Quick to make in under 30 minutes, this recipe is ideal for busy weeknights or meal prep, and garnished with green onions and sesame seeds, it’s as visually appealing as it is delicious. Perfect for keto, low-carb, and gluten-free diets, these stir-fried noodles are the ultimate guilt-free comfort food.
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Recipe Information
Ingredients
- 200 grams Shirataki noodles (konjac noodles)
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 1 medium Red bell pepper, thinly sliced
- 1 medium Zucchini, julienned or spiralized
- 1 cup Broccoli florets
- 1 medium Carrot, julienned or shredded
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Sesame oil
- 1 teaspoon Rice vinegar
- 2 stalks Green onion, thinly sliced
- 1 tablespoon Sesame seeds (optional)
Instructions
Rinse the shirataki noodles thoroughly under cold water for 2-3 minutes and drain well. Pat them dry using a paper towel to remove excess moisture.
Heat a large non-stick skillet or wok over medium heat. Add 1 tablespoon of olive oil and cook the shirataki noodles for 3-4 minutes, stirring occasionally, to remove excess water and improve texture. Remove the noodles from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and grated ginger for 30 seconds until fragrant.
Add the red bell pepper, zucchini, broccoli florets, and carrot to the skillet. Stir-fry the vegetables for 5-6 minutes until they are tender but still crisp.
Return the cooked shirataki noodles to the skillet and toss with the vegetables.
In a small bowl, whisk together soy sauce, sesame oil, and rice vinegar. Pour this sauce over the noodle and vegetable mixture. Toss everything well to ensure even coating.
Cook for another 2 minutes, stirring frequently, to allow the flavors to meld together.
Remove from heat and garnish with sliced green onions and sesame seeds, if using. Serve immediately and enjoy!
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2097 mg | 91% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 15.3 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1456 mg | 31% | |
*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.
