Keto Wan Tan Mee

Dive into the guilt-free indulgence of Keto Wan Tan Mee, a low-carb twist on the iconic Malaysian noodle dish! This recipe swaps traditional noodles for shirataki noodles, delivering a comforting, chewy base that's keto-friendly and gluten-free. Handmade almond flour wontons are filled with a flavorful ground pork mixture, then paired with savory char siu-style roasted pork belly and crisp, blanched bok choy. A soy-sesame glaze adds a touch of umami, while a piping hot bowl of low-carb chicken stock serves on the side for an authentic experience. Perfect for anyone craving a hearty yet health-conscious meal, this Keto Wan Tan Mee is your ticket to enjoying classic Asian flavors without the carbs.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 2

Ingredients

• 200 grams Shirataki noodles (angel hair style)
• 50 grams Almond flour
• 0.5 teaspoons Xanthan gum
• 2 large Egg whites
• 200 grams Ground pork
• 2 tablespoons Soy sauce (low-sodium, gluten-free)
• 1 teaspoons Sesame oil
• 2 cloves Garlic
• 1 teaspoons Erythritol (powdered)
• 150 grams Roasted pork belly (char siu-style)
• 2 heads Bok choy
• 500 milliliters Chicken stock (unsweetened, low-carb)
• 2 stalks Spring onions
• 0.25 teaspoons White pepper
• 0.25 teaspoons Salt
• 1 teaspoons Distilled white vinegar

Directions

Step 1

Rinse and drain the shirataki noodles under cold water. Boil the noodles for 2 minutes to remove any residual odor, then drain and set aside.

Step 2

To prepare the keto wonton wraps, combine almond flour, xanthan gum, and a pinch of salt in a bowl. Add egg whites, and knead to form a dough. Roll the dough thinly between two sheets of parchment paper and cut into 3-inch squares.

Step 3

For the wonton filling, mix ground pork, 1 teaspoon soy sauce, white pepper, and minced garlic in a bowl. Place a teaspoon of the filling onto each keto wonton square, fold and seal the edges using a damp finger.

Step 4

Bring a pot of salted water to a gentle boil. Cook the keto wontons for 3-4 minutes until they float, then remove and set aside.

Step 5

Blanch the bok choy in boiling water for 1-2 minutes, then drain and set aside.

Step 6

In a small saucepan, make the sauce by combining 1 tablespoon soy sauce, sesame oil, erythritol, and distilled white vinegar. Heat gently until the erythritol dissolves, then remove from heat.

Step 7

In a different pot, heat the chicken stock until simmering. Adjust seasoning with salt and pepper to taste.

Step 8

Plate the shirataki noodles and drizzle with the prepared sauce. Add the keto wontons, char siu pork slices, and bok choy on top or beside the noodles.

Step 9

Garnish with chopped spring onions, and serve the bowl with hot chicken stock as a side soup.

Nutrition Facts

Serving size	(1602.8g)

Amount per serving	% Daily Value*
Calories	1670.0

Total Fat 124.3g	0%
Saturated Fat 34.3g	0%
Polyunsaturated Fat 5.9g
Cholesterol 285mg	0%
Sodium 4677.6mg	0%
Total Carbohydrate 50.0g	0%
Dietary Fiber 14.8g	0%
Total Sugars 17.8g
Protein 98.7g	0%

Vitamin D 0IU	0%
Calcium 592.2mg	0%
Iron 9.7mg	0%
Potassium 2008.2mg	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: 65.3%

Protein: 23.0%

Carbs: 11.7%