Low Carb Chicken Hakka Noodles

Dive into a guilt-free twist on a takeout classic with this delicious Low Carb Chicken Hakka Noodles recipe! Featuring high-protein boneless chicken breast and low-carb shirataki noodles, this dish delivers all the savory, stir-fried goodness you love without the carb-heavy guilt. Crisp, vibrant veggies like bell peppers, carrots, and cabbage add a delightful crunch, while aromatic garlic and ginger infuse every bite with bold flavor. Tossed in a zesty blend of soy and chili sauces and finished with a drizzle of sesame oil for a nutty kick, these noodles are perfect for a healthy weeknight meal that doesn’t skimp on satisfaction. Ready in just 40 minutes, this gluten-free, keto-friendly recipe is a must-try for anyone craving healthier comfort food.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams Boneless Chicken Breast
• 400 grams Shirataki Noodles
• 1 large Capsicum (Bell Peppers)
• 1 medium Carrot
• 100 grams Cabbage
• 4 cloves Garlic
• 1 inch Ginger
• 3 tablespoons Soy Sauce
• 1 tablespoon Chili Sauce
• 2 tablespoons Sesame Oil
• 1 tablespoon Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 stalks Spring Onions

Directions

Step 1

Begin by preparing the shirataki noodles according to the package instructions. Rinse them well under cold water, boil for about 2-3 minutes, and then drain. Set aside.

Step 2

Slice the boneless chicken breast into thin strips. In a bowl, marinate the chicken with 1 tablespoon of soy sauce and set aside.

Step 3

Chop the capsicum, carrot, and cabbage into thin julienne strips. Mince the garlic and ginger. Slice the spring onions thinly, keeping the white and green parts separate.

Step 4

Heat olive oil in a large wok or pan over medium-high heat. Add the marinated chicken strips and stir-fry for 5-6 minutes until they are cooked through and slightly golden. Remove the chicken from the pan and set aside.

Step 5

In the same pan, add sesame oil and bring it up to medium-high heat. Add minced garlic and ginger, stir-frying for about 30 seconds until aromatic.

Step 6

Add the vegetables (capsicum, carrot, and cabbage) to the pan, stir-frying for about 3-4 minutes until they are just cooked but still crisp.

Step 7

Add in the cooked shirataki noodles and the stir-fried chicken strips. Pour in the remaining soy sauce and chili sauce. Mix well to combine all the ingredients evenly.

Step 8

Season with salt and black pepper according to your taste. Finally, add the sliced spring onion whites and stir for another minute.

Step 9

Garnish with spring onion greens before serving hot.

Nutrition Facts

Serving size	(1173.6g)

Amount per serving	% Daily Value*
Calories	1013.5

Total Fat 53.8g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 14.6g
Cholesterol 258mg	0%
Sodium 4160.3mg	0%
Total Carbohydrate 45.1g	0%
Dietary Fiber 17.6g	0%
Total Sugars 14.9g
Protein 93.2g	0%

Vitamin D 0IU	0%
Calcium 254.6mg	0%
Iron 5.7mg	0%
Potassium 1878.9mg	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: 46.7%

Protein: 35.9%

Carbs: 17.4%