Keto Bami Goreng

Elevate your low-carb meal repertoire with this delicious Keto Bami Goreng, a fragrant and flavorful twist on the classic Indonesian stir-fried noodle dish. This keto-friendly recipe swaps traditional noodles for shirataki noodles, keeping it low in carbs while still delivering on texture and taste. Tender slices of chicken breast, crunchy stir-fried vegetables like green beans and bell peppers, and a savory sauce made with soy sauce, sesame oil, and chile paste create a symphony of bold, umami flavors. The beaten eggs are scrambled into the mix for added richness, and a final garnish of scallions and sesame seeds provides the perfect finishing touch. Ready in just 45 minutes and packed with nutrients, this keto stir-fry is a wholesome, gluten-free meal that’s perfect for busy weeknights or meal prepping. Serve it fresh from the wok for a satisfying dinner or as a make-ahead lunch that will transport you straight to Southeast Asia.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Shirataki noodles
• 2 tablespoons Coconut oil
• 200 grams Chicken breast, thinly sliced
• 1 Medium onion, thinly sliced
• 2 Garlic cloves, minced
• 1 Red bell pepper, julienned
• 1 Carrot, julienned
• 100 grams Green beans, sliced
• 3 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 teaspoon Fish sauce
• 1 tablespoon Chile paste or sambal oelek
• 2 Eggs, beaten
• 2 Scallions, chopped
• 1 tablespoon Sesame seeds

Directions

Step 1

Rinse and drain the shirataki noodles as per package instructions. Pat dry thoroughly using a clean kitchen towel.

Step 2

Heat a non-stick pan over medium heat. Dry fry the shirataki noodles for 1-2 minutes to remove excess moisture. Set aside.

Step 3

In a large wok or skillet, heat 1 tablespoon of coconut oil over medium-high heat. Add the thinly sliced chicken breast and stir-fry until cooked through, about 5 minutes. Remove the chicken from the pan and set aside.

Step 4

To the same pan, add the remaining tablespoon of coconut oil. Add the onion and garlic, stir-frying until the onion becomes translucent, about 2 minutes.

Step 5

Add the red bell pepper, carrot, and green beans to the pan. Stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.

Step 6

Return the chicken to the pan along with the shirataki noodles. Pour in the soy sauce, sesame oil, fish sauce, and chile paste. Stir everything together to ensure the noodles and vegetables are well-coated in the sauce.

Step 7

Make a well in the center of the noodle mixture and pour in the beaten eggs. Allow them to cook slightly before scrambling and mixing into the noodles and vegetables.

Step 8

Continue to stir-fry the noodle mixture for another 2-3 minutes, until everything is heated through and well mixed.

Step 9

Garnish with chopped scallions and sesame seeds before serving.

Nutrition Facts

Serving size	(1275.1g)

Amount per serving	% Daily Value*
Calories	1144.4

Total Fat 65.2g	0%
Saturated Fat 31.0g	0%
Polyunsaturated Fat 8.4g
Cholesterol 540mg	0%
Sodium 3563.8mg	0%
Total Carbohydrate 57.6g	0%
Dietary Fiber 21.2g	0%
Total Sugars 19.6g
Protein 87.0g	0%

Vitamin D 106IU	0%
Calcium 326.4mg	0%
Iron 9.2mg	0%
Potassium 1976.0mg	0%

*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.

Source of Calories

Fat: 50.4%

Protein: 29.9%

Carbs: 19.8%