Keto Stir-Fried Noodles

Discover the ultimate low-carb dinner with our Keto Stir-Fried Noodles, a quick, flavorful twist on a traditional favorite! Featuring shirataki noodles, also known as konjac noodles, this recipe offers a perfect keto-friendly alternative to carb-heavy pasta while soaking up the savory richness of soy sauce and sesame oil. Tender bites of stir-fried chicken or tofu pair beautifully with vibrant bell peppers, zucchini, and fragrant garlic and ginger, creating a hearty, nutrient-packed meal. Scrambled eggs add a delightful layer of texture and protein, while optional red pepper flakes give it a spicy kick. Ready in just 30 minutes, this one-pan dish not only caters to gluten-free and low-carb lifestyles but also delivers bold Asian-inspired flavors that will satisfy every craving. Garnished with green onions and sesame seeds, it’s a vibrant, wholesome dinner the whole family will love! Perfect for weeknight cooking or meal prep, this keto noodle recipe is as healthy as it is delicious.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams Shirataki noodles (konjac noodles)
• 300 grams Boneless chicken thighs (or tofu for vegetarian option)
• 2 tablespoons Coconut oil
• 2 tablespoons Soy sauce (or tamari for gluten-free option)
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 medium Bell peppers, sliced
• 1 small Zucchini, julienned
• 2 stalks Green onion, chopped
• 1 teaspoon Sesame oil
• 2 large Eggs
• 0.5 teaspoon Crushed red pepper flakes (optional)
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Drain and rinse the shirataki noodles thoroughly under running water for 2-3 minutes. Pat dry using paper towels to remove excess moisture. Set aside.

Step 2

Slice the chicken thighs into bite-sized strips. If using tofu, cut it into small cubes.

Step 3

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the chicken (or tofu) and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the minced garlic and ginger for 1 minute until fragrant.

Step 5

Add the sliced bell peppers and julienned zucchini to the skillet. Stir-fry for 3 minutes until the vegetables are tender-crisp.

Step 6

Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix them into the vegetables.

Step 7

Return the cooked chicken (or tofu) to the skillet and add the drained shirataki noodles. Stir in the soy sauce (or tamari), sesame oil, and red pepper flakes (if using). Toss everything thoroughly to combine and cook for an additional 3 minutes to heat through.

Step 8

Remove from heat and garnish the stir-fried noodles with chopped green onion and sesame seeds, if desired.

Step 9

Serve hot and enjoy your delicious Keto Stir-Fried Noodles!

Nutrition Facts

Serving size	(1202.4g)

Amount per serving	% Daily Value*
Calories	1339.2

Total Fat 86.9g	0%
Saturated Fat 37.7g	0%
Polyunsaturated Fat 6.3g
Cholesterol 687mg	0%
Sodium 2140.2mg	0%
Total Carbohydrate 34.7g	0%
Dietary Fiber 16.8g	0%
Total Sugars 11.0g
Protein 95.2g	0%

Vitamin D 103IU	0%
Calcium 237.2mg	0%
Iron 7.8mg	0%
Potassium 1863.0mg	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: 60.1%

Protein: 29.3%

Carbs: 10.7%