Keto Stir-Fried Noodles with Chicken and Vegetables

Discover a flavorful low-carb twist with this Keto Stir-Fried Noodles with Chicken and Vegetables recipe, a perfect weeknight meal that’s as healthy as it is satisfying. Featuring tender strips of seasoned chicken, crisp bell peppers, spiralized zucchini, and aromatic garlic and ginger, this dish is a feast for the senses. Shirataki noodles—low in carbs and calorie-conscious—take center stage, soaking up the bold flavors of soy sauce (or coconut aminos for a gluten-free option) and sesame oil while adding a satisfying noodle-like texture. Cooked in nutrient-rich coconut oil and garnished with sesame seeds and fresh cilantro, this quick, 30-minute recipe is perfect for those following a keto diet or simply craving a guilt-free stir-fry. Great for meal prep or a wholesome family dinner, it’s spiced just right with optional sriracha for a customizable kick!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb Chicken breast, boneless and skinless
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Coconut oil
• 14 oz Shirataki noodles (konjac noodles), rinsed and drained
• 1 medium Zucchini, julienned or spiralized
• 1 large Bell pepper, thinly sliced
• 3 stalks Scallions, sliced
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 3 tbsp Soy sauce or coconut aminos (for gluten-free option)
• 1 tsp Sesame oil
• 1 tsp Sriracha or chili garlic sauce (optional, for heat)
• 1 tbsp Sesame seeds, for garnish
• 2 tbsp Fresh cilantro, chopped, for garnish

Directions

Step 1

Slice the chicken breast into thin strips and season with salt and black pepper. Set aside.

Step 2

Heat 1 tablespoon of the coconut oil in a large skillet or wok over medium-high heat.

Step 3

Add the chicken to the pan and stir-fry for 5-7 minutes, or until cooked through and lightly browned. Remove the chicken from the skillet and set aside.

Step 4

Rinse and drain the shirataki noodles thoroughly according to package instructions. Pat dry with a paper towel.

Step 5

Add the remaining 1 tablespoon of coconut oil to the skillet. Add the garlic, ginger, and scallions, and cook for 1 minute until fragrant.

Step 6

Add the bell pepper and zucchini to the pan. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp.

Step 7

Push the vegetables to one side of the skillet and add the shirataki noodles to the other side. Cook the noodles for 2-3 minutes, allowing them to absorb the flavors.

Step 8

Return the cooked chicken to the skillet. Pour in the soy sauce (or coconut aminos), sesame oil, and sriracha (if using). Stir everything together until well combined and heated through, about 2 minutes.

Step 9

Remove from heat and transfer to a serving dish. Garnish with sesame seeds and chopped cilantro before serving.

Step 10

Serve immediately and enjoy your keto-friendly stir-fried noodles with chicken and vegetables!

Nutrition Facts

Serving size	(1328.3g)

Amount per serving	% Daily Value*
Calories	1351.3

Total Fat 63.9g	0%
Saturated Fat 30.5g	0%
Polyunsaturated Fat 6.3g
Cholesterol 385.6mg	0%
Sodium 4301.9mg	0%
Total Carbohydrate 38.5g	0%
Dietary Fiber 15.1g	0%
Total Sugars 11.6g
Protein 150.4g	0%

Vitamin D 59.0IU	0%
Calcium 290.7mg	0%
Iron 8.7mg	0%
Potassium 2495.1mg	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: 43.2%

Protein: 45.2%

Carbs: 11.6%