Low Carb Hokkien Mee

Elevate your noodle game with this quick and flavorful Low Carb Hokkien Mee, a guilt-free twist on the iconic Malaysian street food classic. Swapping traditional yellow noodles for irresistibly light shirataki noodles (konjac noodles), this recipe is perfect for those following a low-carb or keto lifestyle. Packed with juicy shrimp, tender chicken breast, crunchy bean sprouts, and a medley of savory sauces like soy, fish sauce, and coconut aminos, every bite is bursting with umami goodness. A final squeeze of fresh lime and aromatic scallion garnish ties it all together beautifully. Ready in just 35 minutes, this easy stir-fried noodle dish is your go-to for a healthy, delicious, and satisfying meal. Perfect for weeknights or meal prep, it’s a low-carb comfort food dream come true!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Shirataki noodles (konjac noodles)
• 200 grams Peeled and deveined shrimp
• 200 grams Boneless chicken breast
• 2 large Eggs
• 3 cloves Garlic
• 100 grams Bean sprouts
• 2 tablespoons Fish sauce
• 2 tablespoons Soy sauce
• 1 tablespoon Coconut aminos
• 1 tablespoon Oyster sauce
• 0.5 teaspoon Ground white pepper
• 2 stalks Scallions
• 2 tablespoons Coconut oil
• 1 medium Lime

Directions

Step 1

Rinse the shirataki noodles under cold water, drain well, and set aside.

Step 2

Thinly slice the chicken breast and marinate with a tablespoon of soy sauce for 5 minutes.

Step 3

Finely chop the garlic and slice the scallions, separating the white and green parts.

Step 4

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

Step 5

Add the garlic and the white part of the scallions, stir-frying until fragrant, about 1 minute.

Step 6

Add the chicken slices and shrimp, stir-fry for 3-4 minutes until the chicken is cooked through and the shrimp is pink.

Step 7

Push the chicken and shrimp to one side of the pan and add the remaining coconut oil.

Step 8

Crack the eggs into the empty side and scramble until fully set, then mix with the chicken and shrimp.

Step 9

Add the shirataki noodles to the pan, followed by the fish sauce, remaining soy sauce, coconut aminos, oyster sauce, and ground white pepper. Stir well to combine.

Step 10

Toss in the bean sprouts, cook for another 2 minutes until everything is evenly heated.

Step 11

Garnish with the green part of the scallions and squeeze fresh lime juice over the noodles before serving.

Nutrition Facts

Serving size	(1230.2g)

Amount per serving	% Daily Value*
Calories	1068.9

Total Fat 45.8g	0%
Saturated Fat 28.3g	0%
Polyunsaturated Fat 1.6g
Cholesterol 934.6mg	0%
Sodium 5561.6mg	0%
Total Carbohydrate 39.6g	0%
Dietary Fiber 15.3g	0%
Total Sugars 10.7g
Protein 126.9g	0%

Vitamin D 82IU	0%
Calcium 315.2mg	0%
Iron 6.9mg	0%
Potassium 1827.1mg	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: 38.2%

Protein: 47.1%

Carbs: 14.7%