Low Carb Wonton Noodles
Discover a delightful low-carb twist on the classic wonton noodles recipe with these flavorful Low Carb Wonton Noodles! This recipe swaps high-carb ingredients for zucchini noodles and almond flour-based wonton wrappers, creating a wholesome, guilt-free dish perfect for keto and low-carb diets. Packed with juicy ground chicken seasoned with ginger, garlic, and a splash of soy sauce, the homemade wontons are simmered in aromatic chicken broth for ultimate comfort. Spiralized zucchini adds a refreshing touch to this hearty bowl while keeping it light and nutritious. Ready in just 40 minutes, this gluten-free and grain-free recipe is ideal for busy weeknight dinners or meal prep. Serve piping hot and garnish with green onions for a vibrant finish to this satisfying and healthy meal!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 250 grams Ground chicken
- 1 cup Almond flour
- 1 tablespoon Psyllium husk powder
- 1 large Egg
- 2 tablespoons Soy sauce (low sodium)
- 1 teaspoon Sesame oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ginger (grated)
- 2 stalks Green onions (sliced)
- 4 cups Chicken broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Prepare the zucchini noodles by spiralizing the zucchini into thin noodle-like strips. Set aside on a plate lined with paper towels to absorb any moisture.
In a mixing bowl, combine the ground chicken, 1 tablespoon of soy sauce, sesame oil, garlic powder, grated ginger, and half of the sliced green onions. Mix until well combined. This will be the filling for the wontons.
To prepare the wonton wrappers, combine almond flour, psyllium husk powder, and salt in a bowl. Add the egg and mix until a dough forms. Let the dough rest for 5 minutes to allow the psyllium husk to absorb liquid.
Roll out the dough between two sheets of parchment paper to about 1/8-inch thickness. Cut into 3-inch squares using a knife or pastry cutter.
Spoon about 1 teaspoon of the chicken filling into the center of each wonton wrapper. Fold the wrapper diagonally to form a triangle, pressing the edges to seal. If needed, use a small amount of water to help seal the edges.
In a pot, bring the chicken broth to a gentle boil. Add the wontons and cook for 5-6 minutes, or until the wontons are fully cooked and the filling is no longer pink.
Meanwhile, heat a skillet over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender but still firm (al dente). Season lightly with salt and pepper.
To assemble, divide the zucchini noodles into bowls. Ladle the chicken broth and wontons over the noodles. Top with the remaining green onions and an optional dash of soy sauce for extra flavor.
Serve hot and enjoy your low-carb wonton noodles!
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 10278 mg | 447% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 47.3 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 488 mg | 38% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3952 mg | 84% | |
*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.
