Low Carb Char Kway Teow

Experience the bold flavors of Southeast Asia with this Low Carb Char Kway Teow, a healthy twist on the beloved hawker favorite. Instead of traditional rice noodles, this version features spiralized zucchini noodles, keeping it light, gluten-free, and keto-friendly while still capturing the essence of the dish. Juicy shrimp, tender chicken slices, crunchy bean sprouts, and a medley of umami-packed sauces come together in a sizzling wok for a quick, satisfying meal in just 35 minutes. The hit of fresh lime and fiery red chili adds a vibrant kick, making it perfect for low-carb food lovers who refuse to compromise on flavor. Ideal for weeknight dinners or meal prep, this guilt-free stir-fry is packed with protein, fresh vegetables, and authentic taste in every bite!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 250 grams Raw shrimp, peeled and deveined
• 2 large Eggs
• 100 grams Chicken breast, thinly sliced
• 1 cup Bean sprouts
• 3 cloves Garlic, finely chopped
• 1 whole Red chili, sliced
• 2 tablespoons Soy sauce
• 1 tablespoon Oyster sauce
• 1 teaspoon Fish sauce
• 2 stalks Spring onions, chopped
• 2 tablespoons Coconut oil
• 2 whole Lime wedges
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Use a spiralizer to make zucchini noodles from the zucchini. Set aside.

Step 2

In a small bowl, beat the eggs with a pinch of salt and pepper. Set aside.

Step 3

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

Step 4

Add garlic and red chili. Stir-fry for 30 seconds until aromatic.

Step 5

Add the chicken slices and cook until they are no longer pink, about 3-4 minutes.

Step 6

Push the chicken to one side and add the shrimp, cooking until just pink and cooked through, about 2 minutes.

Step 7

Remove the chicken and shrimp from the pan and set aside.

Step 8

Add the remaining tablespoon of coconut oil; then pour in the beaten eggs. Scramble lightly until just set, breaking them up as they cook.

Step 9

Add the zucchini noodles and toss for 1-2 minutes to heat through.

Step 10

Return the chicken and shrimp to the pan. Add the soy sauce, oyster sauce, and fish sauce.

Step 11

Add the bean sprouts and spring onions. Stir-fry everything together for another 2-3 minutes.

Step 12

Adjust seasoning with extra salt and pepper if necessary.

Step 13

Serve immediately with lime wedges on the side for squeezing over the dish.

Nutrition Facts

Serving size	(1479.6g)

Amount per serving	% Daily Value*
Calories	1169.7

Total Fat 44.2g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat 1.2g
Cholesterol 929.5mg	0%
Sodium 11988.8mg	0%
Total Carbohydrate 76.7g	0%
Dietary Fiber 10.0g	0%
Total Sugars 60.4g
Protein 119.4g	0%

Vitamin D 95IU	0%
Calcium 437.8mg	0%
Iron 8.3mg	0%
Potassium 3230.6mg	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: 33.6%

Protein: 40.4%

Carbs: 26.0%