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

Keto Singapore Noodles Ingredients cooking in a frying pan
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

Keto Singapore Noodles in a mini frying pan
How to make Keto Singapore Noodles
  1. Prepare the Konjac Noodles by placing them into a colander and running hot water over them for 3 minutes. Leave to drain well.
  2. Prepare the remaining ingredients and have them ready to throw in quickly.
  3. Add the sesame oil to a wok or a large non-stick frying pan over high heat.
  4. Add the bacon and saute for 1 minute.
  5. Add the chicken and saute for 2-3 minutes, until browned all over.
  6. Add the onion & garlic and saute for 2 minutes, stirring well.
  7. Next, add the celery, prawns and curry powder and stir well.
  8. 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.
  9. Saute for 2 minutes before adding the Sugar-Free Sweet Soy Sauce.
  10. Add the bok choy and bean sprouts and toss through, ensure all ingredients are covered in the sauce.
  11. Continue cooking for 1-2 minutes until the bok choy has softened slightly.
  12. 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

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