Savor the Flavor: Low Carb Keto Drunken Noodles Recipe
Embark on a Culinary Adventure
Are you ready to tantalize your taste buds with a culinary masterpiece that perfectly blends the richness of Thai flavors with the low-carb wonders of the keto lifestyle? Brace yourself for our delightful Low Carb Keto Drunken Noodles—your ticket to a savory adventure that’s both delicious and health-conscious.
Ingredients to Gather:
Sauce:
- 2 teaspoons golden swerve or lakanto (note 1)
- 1/8 teaspoon xanthan gum (note 2)
- 1/3 cup warm water
- 1/2 cup soy sauce
- 1 tablespoon Thai fish sauce
Noodles:
- 2 packages (8 ounces each) shirataki noodles, fettuccini style
- 1/4 cup sesame oil
- 2 small shallots, thinly sliced
- 3 cloves garlic, minced
- 1 bell pepper, thinly sliced
- 1-2 Thai chilis, minced (or substitute jalapeño peppers)
- 8 green onions, cut into 2″ pieces
- 1 pound chicken breast, boneless and skinless
- 1 cup fresh basil, roughly chopped
Step-by-Step Culinary Symphony:
- Create the Symphony of Sauce: Begin your culinary masterpiece by crafting the sauce. Combine warm water, erythritol, and xanthan gum in a bowl, whisking until dissolved. Sprinkle the xanthan gum lightly over the top to prevent clumping. Add soy sauce and Thai fish sauce, whisking to perfection. Set aside.
- Rinse and Refresh the Noodles: Rinse the shirataki noodles thoroughly, ensuring any residual liquid is drained. Set them aside to continue draining.
- Sear and Prep: Sear the chicken in sesame oil until golden, keeping it slightly undercooked. Set aside to introduce it back into the dish later.
- Vegetable Ballet: In the same skillet, orchestrate the flavors by sautéing bell peppers, shallots, Thai chilis, garlic, and green onions. Add the rinsed noodles and fry for 3 minutes to remove any lingering aftertaste.
- Sauce Unveiling and Simmer: Reintroduce the seared chicken into the skillet, accompanied by the meticulously crafted sauce. Toss everything together, bringing the sauce to a simmer for approximately 5 minutes. Watch in awe as the sauce thickens, the chicken cooks through, and the veggies achieve their perfect tenderness.
- Basil Crescendo: Conclude your culinary symphony by gently stirring in the fresh basil, infusing the dish with the aromatic crescendo of this fragrant herb.
- Serve and Indulge: As you remove the creation from heat, marvel at the harmonious blend of flavors and colors. Serve the Low Carb Keto Drunken Noodles warm, allowing your taste buds to revel in the culinary crescendo.
Lindsey’s Tips to Elevate the Experience:
- If using a different sweetener brand, adjust erythritol quantities accordingly, as sweetness levels may vary.
- Xanthan gum, a magical thickening agent, requires a delicate touch. Sprinkle lightly over the liquid, whisking promptly to prevent clumping.
Nutritional Prelude:
- Calories: 313kcal
- Total Carbohydrates: 10g
- Protein: 29g
- Fat: 17g
- Fiber: 2g
- Sugar: 4g
- Net Carbs: 8g
Conclusion: Embark on a culinary journey where keto meets Thai in our Low Carb Keto Drunken Noodles. This gastronomic delight promises a rich symphony of flavors that cater to your taste buds and your commitment to a low-carb lifestyle. Revel in every bite, savor the notes of basil, and relish the health-conscious indulgence. It’s not just a meal; it’s a culinary adventure.
Low Carb Keto Drunken Noodles
SERVINGS :4 SERVINGS
PREP TIME10MINUTES MINS
COOK TIME15MINUTES MINS
TOTAL TIME25MINUTES MINS
Ingredients
Sauce:
- ▢2 teaspoons golden swerve or lakanto (note 1)
- ▢1/8 teaspoon xanthan gum (note 2)
- ▢1/3 cup warm water
- ▢1/2 cup soy sauce
- ▢1 tablespoon thai fish sauce
Noodles:
- ▢2 – 8 ounce packages shirataki noodles fettucini style
- ▢1/4 cup sesame oil
- ▢2 small shallot thinly sliced
- ▢3 cloves garlic minced
- ▢1 bell pepper thinly sliced
- ▢1-2 thai chilis minced. can sub for jalapeño peppers
- ▢8 green onions cut into 2″ pieces
- ▢1 pound chicken breast boneless + skinless
- ▢1 cup fresh basil roughly chopped
Instructions
- Make the sauce. Add warm water (1/3 cup), erythritol (2 teaspoons), and xanthan gum (1/8 teaspoon) to a bowl and whisk until dissolved. Be sure to sprinkle the xanthan gum over the top, otherwise, it will clump (note 3). Add the soy sauce (1/2 cup)and fish sauce (1 tablespoon), and whisk. Set aside.
- Rinse noodles. Rinse your shirataki noodles (2 – 8 ounce packages) thoroughly by draining them in a colander and running water over the top as your toss the noodles with your hands for at least 1 minute. Set aside to drain.
- Sear. Heat 2 tablespoons of oil in a large skillet over medium heat. Add chicken (1 pound) and sear each side (about 1-2 minutes) until golden (it won’t be cooked through yet). Set seared chicken aside on a plate.
- Saute. Add remaining oil to the skillet, along with the bell peppers (1) and shallots (2 small) and cook for two minutes. Add Thai chiles (1-2), garlic (3 cloves) and green onions (8), and cook for another 2 minutes, or until they become fragrant. Add the noodles and toss to coat in the veggies and oil. Fry for about 3 minutes (this helps remove any weird taste the noodles may have, don’t skip).
- Simmer. Add the chicken back to the skillet, as well as the sauce. Toss to coat everything. Bring sauce to a simmer and allow it to cook for about 5 minutes until the sauce thickens, the chicken is cooked through, and the veggies are tender to your liking.
- Serve + enjoy! Remove from heat, stir in the basil (1 cup), serve warm, and enjoy!
Lindsey’s Tips
- Lakanto and Swerve are equally as sweet as sugar. If using a different brand, you may want to add more erythritol (it’s 70% as sweet as sugar).
- Xanthan gum is used to thicken the sauce so it coats the noodles. Only a little is needed, but it makes a big difference!
- Xanthan gum will clump if not added properly, so be sure to sprinkle lightly over the liquid, then quickly whisk to combine.
Nutrition
Calories: 313kcalTotal Carbohydrates: 10gProtein: 29gFat: 17gFiber: 2gSugar: 4gNet Carbs: 8g