Keto Fried Kuey Teow

Satisfy your cravings for a delicious Asian classic with this low-carb twist on Fried Kuey Teow! Our Keto Fried Kuey Teow swaps traditional rice noodles for shirataki noodles, making it a guilt-free, keto-friendly delight while preserving the bold and savory flavors you love. Succulent shrimp, tender chicken, crunchy bean sprouts, and aromatic chives come together in a wok-kissed dance of textures and flavors, all elevated by coconut oil, soy sauce (or coconut aminos), and a hint of sesame oil. This quick and easy recipe, ready in just 35 minutes, is perfect for a satisfying dinner or meal prep. Garnish with fresh chili slices for a spicy kick and dive into this wholesome, low-carb rendition of a street food favorite!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Shirataki noodles
• 200 grams Chicken breast, thinly sliced
• 150 grams Shrimp, peeled and deveined
• 2 cloves Garlic, minced
• 3 tablespoons Coconut oil
• 3 tablespoons Soy sauce (or coconut aminos for stricter keto)
• 2 large Eggs
• 100 grams Bean sprouts
• 50 grams Chives, cut into 4 cm pieces
• 1 medium Red chili, sliced
• 1 tablespoon Fish sauce
• 1 teaspoon Sesame oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Begin by preparing the shirataki noodles. Drain them from the package and rinse thoroughly under cold water for about 2-3 minutes. This helps to remove the natural odor of the noodles.

Step 2

Boil the shirataki noodles in a pot of water for 2-3 minutes. Drain well and pat dry with paper towels.

Step 3

Heat 1 tablespoon of coconut oil in a large non-stick pan over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.

Step 4

Add the sliced chicken to the pan and cook until the edges begin to brown, about 3-4 minutes.

Step 5

Add the shrimp to the pan and cook for an additional 2-3 minutes or until the shrimp is pink and cooked through.

Step 6

Push the chicken and shrimp to one side of the pan. Add the remaining coconut oil to the empty side of the pan and crack the eggs into it. Scramble the eggs lightly until they are just set.

Step 7

Incorporate the cooked egg into the chicken and shrimp mixture.

Step 8

Add the shirataki noodles to the pan and pour over the soy sauce and fish sauce. Stir everything together until well combined.

Step 9

Add the bean sprouts, chives, and sliced red chili. Stir-fry for about 2-3 minutes until the vegetables are slightly wilted but still have a crunch.

Step 10

Drizzle with sesame oil and season with salt and black pepper. Give everything a final toss to ensure even coating.

Step 11

Serve the Keto Fried Kuey Teow hot, garnished with extra chives or chili slices if desired.

Nutrition Facts

Serving size	(1132.2g)

Amount per serving	% Daily Value*
Calories	1257.7

Total Fat 74.2g	0%
Saturated Fat 42.2g	0%
Polyunsaturated Fat 6.6g
Cholesterol 834.9mg	0%
Sodium 5781.4mg	0%
Total Carbohydrate 27.8g	0%
Dietary Fiber 12.1g	0%
Total Sugars 5.4g
Protein 119.7g	0%

Vitamin D 108IU	0%
Calcium 270.4mg	0%
Iron 9.2mg	0%
Potassium 1517.6mg	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: 53.1%

Protein: 38.1%

Carbs: 8.8%