This Low Carb Singapore stir-fry Keto Noodles recipe tastes just like an Asian dish you’d find on a restaurant menu.
I have a fondness for Asian dishes and flavors that has never faltered, this keto noodles recipe is one of my favorite low-carb Asian inspired recipes.
This keto noodles recipe makes 2 serves. 1 serving is half the recipe and has 6g net carbs.
Store leftover Keto Singapore Noodles in the fridge for up to 4 days. We don’t recommend freezing, as the shirataki noodles don’t like it.
Keto Singapore Noodles Ingredients
- 1 packet of Angel Hair Shirataki Noodles
- 1 tablespoon of Sesame Oil
- 2 slices of Bacon, thinly sliced
- 5 ounces of Chicken Thigh, thinly sliced
- 1 clove of Garlic, finely chopped
- 1 small Onion, thinly sliced
- 1 stick of Celery, thinly sliced
- 3 ounces of Cooked Shrimp, roughly chopped
- 2 teaspoons of Curry Powder
- 2 tablespoons of Sugar-Free Sweet Soy Sauce
- 1 bunch of Bok Choy, sliced
- 2 ounces of Bean Sprouts
How To Make Low-Carb Keto Noodles
- Prepare the Konjac Noodles by placing them into a colander and running hot water over them for 3 minutes. Leave to drain well.
- Prepare the remaining ingredients and have them ready to throw in quickly.
- Add the sesame oil to a wok or a large non-stick frying pan over high heat.
- Add the bacon and saute for 1 minute.
- Add the chicken and saute for 2-3 minutes, until browned all over.
- Add the onion & garlic and saute for 2 minutes, stirring well.
- Next, add the celery, prawns and curry powder and stir well.
- Push the ingredients to the sides of the pan leaving a space in the center, add the drained konjac noodles and stir the ingredients together.
- Saute for 2 minutes before adding the Sugar-Free Sweet Soy Sauce.
- Add the bok choy and bean sprouts and toss through, ensure all ingredients are covered in the sauce.
- Continue cooking for 1-2 minutes until the bok choy has softened slightly.
- Remove from the heat and serve immediately.
Course: Dinner, LunchCuisine: ChinesePrep Time: 15 minutesCook Time: 10 minutes0 minutesTotal Time: 25 minutesServings: 2 servesCalories: 417kcalAuthor: Gerri
Instructions
- Prepare the shirataki noodles by placing them into a colander and running hot water over them for 3 minutes. Leave to drain well.
- Prepare the remaining ingredients and have them ready to throw in quickly.
- Add the sesame oil to a wok or a large non-stick frying pan over high heat.
- Add the bacon and saute for 1 minute.
- Add the chicken and saute for 2-3 minutes, until browned all over.
- Add the onion & garlic and saute for 2 minutes, stirring well.
- Next, add the celery, shrimp and curry powder and stir well.
- Push the ingredients to the sides of the pan leaving a space in the centre, add the drained konjac noodles and stir the ingredients together.
- Saute for 2 minutes before adding the Sugar Free Sweet Soy.
- Add the bok choy and bean sprouts and toss through, ensure all ingredients are covered in the sauce.
- Continue cooking for 1-2 minutes until the bok choy has softened slightly.
- Remove from the heat and serve immediately.
Nutrition
Serving: 240g | Calories: 417kcal | Carbohydrates: 12g | Protein: 23g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 191mg | Sodium: 1830mg | Potassium: 1496mg | Fiber: 6g | Sugar: 3g | Vitamin A: 18911IU | Vitamin C: 198mg | Calcium: 534mg | Iron: 6mg