Low Carb Fried Kuey Teow

Elevate your weeknight dinners with this Low Carb Fried Kuey Teow—a healthier spin on the beloved Malaysian street food classic! This dish swaps traditional flat rice noodles for zucchini noodles, making it a perfect choice for low-carb or keto lifestyles. Packed with tender chicken breast, succulent shrimp, crunchy bean sprouts, and savory scrambled eggs, it’s stir-fried to perfection in a flavorful blend of soy sauce, fish sauce, and a touch of chili paste for a spicy kick. Fragrant garlic and green onions add aromatic depth, while a squeeze of fresh lime brightens every bite. Quick to make in just 30 minutes, this protein-rich and gluten-free meal is perfect for satisfying cravings guilt-free. Discover how delicious healthy eating can be with this vibrant and balanced fried kuey teow recipe!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 3 pieces zucchini (large)
• 200 grams chicken breast
• 150 grams large shrimp, peeled and deveined
• 100 grams bean sprouts
• 2 pieces eggs
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon fish sauce
• 1 tablespoon chili paste
• 3 cloves garlic, minced
• 2 stalks green onions, chopped
• 2 tablespoons coconut oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 piece lime, cut into wedges

Directions

Step 1

Begin by preparing the zucchini noodles. Use a spiralizer to create noodles from the 3 large zucchinis. Set aside.

Step 2

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

Step 3

Heat 1 tablespoon of coconut oil in a large wok over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

Step 4

Add the chicken strips to the wok and stir-fry until they are cooked through, about 4-5 minutes. Remove the cooked chicken from the wok and set aside.

Step 5

In the same wok, add another tablespoon of coconut oil. Add the shrimp and stir-fry until they turn pink, about 2-3 minutes. Remove and set aside with the chicken.

Step 6

Crack the eggs into the wok and scramble them until just set. Push the eggs to one side of the wok.

Step 7

Add the zucchini noodles to the wok along with the chicken and shrimp. Stir everything together for 2 minutes.

Step 8

Pour in the soy sauce, dark soy sauce, fish sauce, and chili paste. Toss everything together to evenly coat the noodles and protein.

Step 9

Add the bean sprouts and chopped green onions, and stir-fry for another 2 minutes, until the bean sprouts are just tender.

Step 10

Taste and adjust the seasoning if necessary. Serve hot with lime wedges on the side.

Nutrition Facts

Serving size	(1738.2g)

Amount per serving	% Daily Value*
Calories	1127.4

Total Fat 47.8g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 1.6g
Cholesterol 827.5mg	0%
Sodium 6141.8mg	0%
Total Carbohydrate 61.3g	0%
Dietary Fiber 15.8g	0%
Total Sugars 31.3g
Protein 127.6g	0%

Vitamin D 82IU	0%
Calcium 450.4mg	0%
Iron 9.9mg	0%
Potassium 3207.0mg	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: 36.3%

Protein: 43.0%

Carbs: 20.7%