Keto Mie Goreng

Indulge in the bold and savory flavors of Keto Mie Goreng, a low-carb twist on the classic Indonesian fried noodle dish. This recipe swaps traditional noodles with shirataki noodles, making it a perfect fit for keto and low-carb lifestyles without sacrificing taste. Tender strips of boneless chicken breast, crisp green beans, and a medley of aromatic garlic, shallots, and red chili are stir-fried to perfection, then coated in a luscious sauce of soy, fish sauce, and sesame oil. A scrambled egg adds richness, while bean sprouts and spring onions bring freshness and crunch, creating a well-rounded and satisfying meal. Ready in just 35 minutes, this keto-friendly Mie Goreng is a quick, wholesome dish bursting with authentic flavors.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 200 grams Shirataki noodles
• 200 grams Boneless chicken breast
• 2 tablespoons Soy sauce
• 1 tablespoon Fish sauce
• 1 tablespoon Sesame oil
• 2 cloves Garlic clove
• 1 whole Red chili
• 1 whole Shallot
• 100 grams Green beans
• 50 grams Bean sprouts
• 2 stalks Spring onions
• 2 tablespoons Olive oil
• 1 whole Egg
• 0.5 teaspoon Salt
• 0.5 teaspoon Ground black pepper

Directions

Step 1

Begin by preparing the shirataki noodles according to the package instructions. Drain and set aside.

Step 2

Slice the boneless chicken breast into thin strips.

Step 3

Mince the garlic cloves and chop the red chili, shallot, and spring onions finely.

Step 4

Trim and cut the green beans into 1-inch pieces.

Step 5

In a mixing bowl, combine the soy sauce, fish sauce, and sesame oil. Add salt and pepper, mix well, and set the sauce aside.

Step 6

Heat a tablespoon of olive oil in a large frying pan over medium heat. Add the chicken strips and cook until golden brown, about 5 minutes. Remove and set aside.

Step 7

In the same pan, heat another tablespoon of olive oil. Sauté the garlic, shallot, and red chili for 1-2 minutes until fragrant.

Step 8

Add the green beans and stir-fry for another 2-3 minutes until they start to soften.

Step 9

Move the vegetables to the side of the pan and crack an egg into the pan. Scramble it lightly, then mix it with the vegetables.

Step 10

Add the prepared shirataki noodles and cooked chicken back into the pan. Pour the soy sauce mixture over the ingredients, tossing well to combine and ensure even coating.

Step 11

Incorporate the bean sprouts and spring onions, stirring for an additional 2 minutes until heated through.

Step 12

Serve hot, garnishing with extra spring onions if desired.

Nutrition Facts

Serving size	(785.1g)

Amount per serving	% Daily Value*
Calories	898.1

Total Fat 56.7g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 11.4g
Cholesterol 368mg	0%
Sodium 4483.4mg	0%
Total Carbohydrate 32.1g	0%
Dietary Fiber 10.6g	0%
Total Sugars 10.9g
Protein 71.2g	0%

Vitamin D 48IU	0%
Calcium 206.0mg	0%
Iron 6.3mg	0%
Potassium 1369.1mg	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: 55.3%

Protein: 30.8%

Carbs: 13.9%