Low Carb Stir-Fried Noodles with Vegetables and Meat
Satisfy your cravings guilt-free with this low carb stir-fried noodles recipe, packed with vibrant veggies and your choice of protein. Featuring shirataki noodles—a keto-friendly alternative—this dish is a nutritious and flavorful option for those seeking healthy comfort food. Tender strips of chicken (or beef, pork, or tofu) are stir-fried with crunchy broccoli, colorful bell peppers, zucchini, and carrots, all infused with aromatic garlic and ginger. Tossed in a savory blend of low-sodium soy sauce, sesame oil, and rice vinegar, each bite bursts with umami-rich goodness. Ready in just 35 minutes, this quick and easy dish is perfect for busy weeknights or meal prep. Top with sesame seeds and green onions for an elegant finish, and enjoy a delicious low-carb twist on classic stir-fry noodles!
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Recipe Information
Ingredients
- 400 grams Shirataki noodles
- 300 grams Chicken breast (or beef, pork, or tofu for variation)
- 1 medium Zucchini
- 1 medium Bell pepper (red, yellow, or green)
- 1 medium Carrot
- 150 grams Broccoli florets
- 3 cloves Garlic cloves
- 1 tablespoon Ginger (fresh)
- 3 tablespoons Soy sauce (low sodium)
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil or avocado oil
- 2 teaspoons Rice vinegar
- 0.5 teaspoons Red pepper flakes (optional)
- 3 stalks Green onions (for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Drain the shirataki noodles and rinse them thoroughly under cold water for 2-3 minutes. Pat dry with a clean towel to remove excess moisture.
Slice the chicken (or your choice of protein) into thin strips and set aside.
Cut the zucchini and carrot into thin matchsticks, slice the bell pepper into thin strips, and separate the broccoli into small florets.
Mince the garlic and grate the ginger. Slice the green onions for garnish and set aside.
Heat 1 tablespoon of olive oil (or avocado oil) in a large skillet or wok over medium-high heat. Add the chicken strips and sauté until cooked through and lightly browned, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add another tablespoon of olive oil. Toss in the garlic and ginger, stirring quickly to release their aroma, about 30 seconds.
Add the zucchini, carrot, bell pepper, and broccoli florets to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet and add the shirataki noodles to the other side. Stir-fry the noodles for 1-2 minutes to warm them through and allow them to absorb the flavors.
Return the cooked chicken to the skillet and mix it with the noodles and vegetables.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using). Pour the sauce over the noodle mixture and toss everything to coat evenly. Cook for another 1-2 minutes.
Remove the skillet from heat and serve immediately. Sprinkle sliced green onions and sesame seeds on top for garnish, if desired.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 3678 mg | 160% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 23.9 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 315 mg | 24% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2134 mg | 45% | |
*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.
