Low Carb Wan Tan Mee
Dive into a delicious guilt-free version of a beloved classic with this Low Carb Wan Tan Mee recipe, perfect for those craving authentic flavors without the carbs! Featuring low-carb shirataki noodles as a light and satisfying alternative, this dish is elevated with savory handmade wontons stuffed with seasoned ground chicken or pork. A delicate balance of low-sodium soy sauce, sugar-free oyster sauce, and sesame oil brings the signature umami punch, while fresh bok choy and aromatic garlic add a refreshing, wholesome touch. Garnished with a sprinkle of spring onions and optional chili oil for a spicy kick, this quick and easy low-carb meal is perfect for anyone following a keto or low-carb lifestyle. Ready in just 45 minutes, it’s a comforting, nutrient-packed twist on a takeout favorite!
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Recipe Information
Ingredients
- 200 grams Low-carb shirataki noodles
- 2 pieces Garlic cloves, minced
- 3 tablespoons Soy sauce (low-sodium)
- 1 tablespoon Oyster sauce (sugar-free)
- 1 teaspoon Sesame oil
- 1 teaspoon Erythritol (or another low-carb sweetener)
- 2 heads Bok choy, halved
- 150 grams Ground chicken or pork
- 1 piece Egg
- 2 tablespoons Water chestnuts, finely chopped (optional, for filling texture)
- 1 teaspoon Soy sauce (for wonton filling)
- 0.25 teaspoon Salt
- 0.25 teaspoon White pepper
- 10 pieces Low-carb wonton wrappers
- 1 teaspoon Chili oil (optional, for garnish)
- 2 tablespoons Spring onions, finely chopped
Instructions
Prepare the shirataki noodles by rinsing them thoroughly under cold water. Briefly boil for 2-3 minutes, then drain and set aside.
In a mixing bowl, combine the ground chicken or pork, egg, finely chopped water chestnuts, 1 teaspoon soy sauce, salt, and white pepper. Mix until well combined to create the wonton filling.
Place about 1 teaspoon of the filling onto the center of each low-carb wonton wrapper. Fold the wrapper in half to form a triangle and press the edges to seal. Set aside.
In a pot of boiling water, cook the wontons for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Blanch the halved bok choy in the same boiling water for 1 minute, then remove and set aside.
In a small bowl, mix the low-sodium soy sauce, sugar-free oyster sauce, sesame oil, and erythritol to make the sauce.
Heat a non-stick skillet over medium heat and sauté the minced garlic until fragrant, about 1 minute. Add the prepared shirataki noodles and toss to heat through. Pour the sauce over the noodles and mix until evenly coated.
Divide the noodles between two bowls. Top each bowl with the cooked wontons, blanched bok choy, and a drizzle of chili oil if desired.
Garnish with chopped spring onions and serve immediately.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 3775 mg | 164% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 6.8 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 525 mg | 40% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2690 mg | 57% | |
*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.
