Keto Chicken Hakka Noodles

Satisfy your cravings for takeout with this irresistible Keto Chicken Hakka Noodles recipe, a low-carb twist on the beloved Indo-Chinese classic! Featuring tender strips of seasoned chicken, colorful crisp vegetables, and shirataki noodles, this dish delivers all the bold flavors and stir-fry magic you love while keeping it keto-friendly. A fragrant blend of garlic, ginger, soy sauce, and sesame oil creates a savory base, while a splash of chili paste and white vinegar adds a zesty kick. Ready in just 40 minutes and packed with protein and fiber, this guilt-free meal is perfect for keto enthusiasts looking to indulge without sacrificing their dietary goals. Garnished with sesame seeds and fresh cilantro, these keto noodles are as visually stunning as they are delicious. Serve them hot and enjoy a wholesome, flavorful dinner straight from your kitchen!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 g Boneless chicken breast
• 400 g Shirataki noodles
• 1 medium Bell pepper, thinly sliced
• 1 medium Carrot, julienned
• 2 stalks Green onions, chopped
• 3 cloves Garlic, minced
• 1 inch piece Ginger, minced
• 3 tbsp Soy sauce
• 2 tbsp Sesame oil
• 1 tbsp Olive oil
• 1 tbsp Chili paste
• 1 tbsp White vinegar
• 0.5 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Sesame seeds
• 2 tbsp Cilantro leaves, chopped

Directions

Step 1

Begin by preparing the shirataki noodles: rinse them thoroughly under cold water and boil them for 2-3 minutes to remove any residual odor. Drain and set aside.

Step 2

Slice the chicken breast into thin strips. Season with a pinch of salt and pepper.

Step 3

Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken strips and cook until they are golden brown and cooked through, about 7-8 minutes. Remove the chicken from the pan and set aside.

Step 4

In the same pan, add sesame oil and sauté the minced garlic and ginger until fragrant, about 1 minute.

Step 5

Add the sliced bell pepper and julienned carrot to the pan. Stir-fry for 3-4 minutes until slightly tender but still crisp.

Step 6

Add the cooked chicken back into the pan along with the soy sauce, chili paste, and white vinegar. Stir everything together, ensuring the chicken and vegetables are well coated.

Step 7

Mix in the shirataki noodles, and toss them until they are well incorporated with the sauce and vegetables.

Step 8

Add salt and black pepper to taste. Stir in chopped green onions.

Step 9

Cook for another 2-3 minutes, allowing the flavors to meld together.

Step 10

Garnish with sesame seeds and chopped cilantro leaves before serving.

Step 11

Serve hot and enjoy your Keto Chicken Hakka Noodles!

Nutrition Facts

Serving size	(1008.4g)

Amount per serving	% Daily Value*
Calories	966.6

Total Fat 56.7g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 16.4g
Cholesterol 215mg	0%
Sodium 4186.8mg	0%
Total Carbohydrate 39.5g	0%
Dietary Fiber 15.9g	0%
Total Sugars 11.1g
Protein 80.1g	0%

Vitamin D 0IU	0%
Calcium 219.5mg	0%
Iron 6.0mg	0%
Potassium 1552.0mg	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: 51.6%

Protein: 32.4%

Carbs: 16.0%