Keto Mee Pok

Indulge in the irresistible flavors of Keto Mee Pok, a low-carb take on the beloved Singaporean street food classic. This recipe swaps traditional noodles for shirataki noodles, making it keto-friendly while retaining the dish's signature savory, umami-packed profile. Stir-fried with ground pork, a rich medley of soy sauces, sesame oil, and chili paste, this tantalizing dish is further enriched with the crunch of crispy pork skin and fresh bean sprouts. With just 40 minutes from prep to plate, Keto Mee Pok is the perfect quick-and-easy dinner that doesn’t skimp on flavor. Serve it with crisp romaine lettuce wraps to balance the hearty stir-fried goodness with a refreshing bite. Perfect for keto enthusiasts and noodle lovers alike, this vibrant dish hits all the right notes in taste and texture!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 400 grams shirataki noodles
• 250 grams ground pork
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon white vinegar
• 1 teaspoon sesame oil
• 1 tablespoon chili paste
• 2 tablespoons pork lard
• 1 tablespoon minced garlic
• 100 grams bean sprouts
• 3 tablespoons chopped scallions
• 50 grams crispy pork skin
• 4 leaves romaine lettuce

Directions

Step 1

Drain the shirataki noodles and rinse them under cold water for about 2 minutes to remove the fishy aroma. Set aside to drain further.

Step 2

In a small bowl, mix together soy sauce, fish sauce, dark soy sauce, white vinegar, sesame oil, and chili paste. Set aside this sauce mixture for later use.

Step 3

In a large frying pan over medium heat, add 1 tablespoon of pork lard and fry the minced garlic until fragrant, about 1 minute.

Step 4

Add the ground pork to the pan, stirring continually to crumble the pork and cook until it is no longer pink, approximately 5 minutes.

Step 5

Pour the sauce mixture over the cooked pork and stir well to coat. Simmer for another 1-2 minutes until the sauce thickens slightly. Remove from heat and set aside.

Step 6

In another pan, heat the remaining 1 tablespoon of pork lard. Add shirataki noodles and fry for 2 minutes until they become slightly firmer in texture.

Step 7

Add the bean sprouts to the noodles and stir-fry for an additional 2 minutes until the sprouts are slightly tender.

Step 8

Add the cooked pork mixture to the pan with the noodles and mix thoroughly to combine all ingredients well.

Step 9

Divide the noodle mixture onto plates. Garnish with chopped scallions and crispy pork skin on top.

Step 10

Serve each portion with a side of romaine lettuce leaves to wrap small portions of noodles, adding a refreshing and crunchy bite.

Nutrition Facts

Serving size	(978.1g)

Amount per serving	% Daily Value*
Calories	1536.6

Total Fat 109.5g	0%
Saturated Fat 38.1g	0%
Polyunsaturated Fat 6.0g
Cholesterol 295.3mg	0%
Sodium 4974.6mg	0%
Total Carbohydrate 30.0g	0%
Dietary Fiber 11.9g	0%
Total Sugars 7.5g
Protein 104.8g	0%

Vitamin D 0IU	0%
Calcium 250.5mg	0%
Iron 7.2mg	0%
Potassium 685.0mg	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: 64.6%

Protein: 27.5%

Carbs: 7.9%