Keto Mie Ayam

Experience the bold flavors of Indonesia with this low-carb take on a classic street food favorite—Keto Mie Ayam. This dish features shirataki noodles, also known as konjac noodles, which are the perfect keto-friendly alternative to traditional wheat noodles. Tender chicken thigh fillets are marinated in a savory mixture of soy sauce, oyster sauce, and sesame oil, then stir-fried with fragrant garlic and ginger for an aromatic punch. Served with fresh, blanched bok choy and a rich, reduced chicken broth sauce, this wholesome dish is both comforting and nutritious. Garnished with scallions and optionally paired with keto-friendly sambal oelek for a spicy kick, this meal comes together in just 45 minutes and is perfect for anyone craving a delicious, low-carb twist on a Southeast Asian classic.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Shirataki noodles (konjac noodles)
• 400 grams Chicken thigh fillets
• 3 tablespoons Soy sauce
• 2 tablespoons Oyster sauce
• 1 tablespoon Sesame oil
• 3 cloves Garlic, minced
• 1 inch Ginger, minced
• 2 stalks Scallions, chopped
• 2 tablespoons Coconut oil
• 250 milliliters Chicken broth
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 200 grams Bok choy, chopped
• 2 tablespoons Keto-friendly sambal oelek (optional)

Directions

Step 1

Rinse the shirataki noodles under cold water and set them aside to drain thoroughly.

Step 2

Cut the chicken thigh fillets into small pieces. Set aside.

Step 3

In a medium bowl, combine the soy sauce, oyster sauce, and sesame oil. Add the chopped chicken and marinate for at least 10 minutes.

Step 4

Heat a tablespoon of coconut oil in a large skillet over medium heat. Add the minced garlic and ginger, stirring until fragrant, about 2 minutes.

Step 5

Increase the heat to medium-high and add the marinated chicken to the skillet. Cook until the chicken is browned and cooked through, about 7-8 minutes.

Step 6

Stir in the chicken broth, salt, and black pepper. Simmer for 5 minutes, allowing the sauce to reduce slightly.

Step 7

In a separate pan, heat the remaining tablespoon of coconut oil over medium heat. Add the shirataki noodles and stir-fry for about 3-4 minutes to dry them out a bit more and improve their texture.

Step 8

Blanch the chopped bok choy in boiling water for 2 minutes, then drain.

Step 9

To assemble the dish, divide the shirataki noodles among serving bowls. Top with the chicken mixture, some sauce, and blanched bok choy.

Step 10

Garnish with chopped scallions and serve with keto-friendly sambal oelek on the side if desired.

Nutrition Facts

Serving size	(1453.2g)

Amount per serving	% Daily Value*
Calories	1405.9

Total Fat 104.6g	0%
Saturated Fat 42.3g	0%
Polyunsaturated Fat 6.4g
Cholesterol 352mg	0%
Sodium 5233.1mg	0%
Total Carbohydrate 34.0g	0%
Dietary Fiber 15.7g	0%
Total Sugars 6.1g
Protein 88.8g	0%

Vitamin D 0IU	0%
Calcium 406.1mg	0%
Iron 8.0mg	0%
Potassium 2163.9mg	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: 65.7%

Protein: 24.8%

Carbs: 9.5%