Low Carb Kolo Mee

Satisfy your noodle cravings without the carbs with this flavorful Low Carb Kolo Mee! This keto-friendly twist on a beloved Malaysian dish swaps traditional noodles for zero-carb shirataki noodles, creating a lighter yet equally satisfying version. Tossed in a savory blend of soy sauce, dark soy sauce, and sesame oil, and topped with perfectly seasoned ground pork, crisp bean sprouts, and a touch of sweetener, this dish delivers bold, umami-packed flavors in every bite. Ready in just 35 minutes, it’s a quick, healthy option for busy weeknights or meal prep. Garnish with fresh spring onions for a pop of color and added freshness, and enjoy this guilt-free take on a classic. Perfect for low-carb, keto, and gluten-free diets!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 400 grams Shirataki noodles
• 200 grams Ground pork
• 2 tablespoons Soy sauce
• 1 tablespoon Dark soy sauce
• 1 tablespoon Sesame oil
• 3 cloves Garlic
• 2 stalks Spring onions
• 100 grams Bean sprouts
• 0.5 teaspoon White pepper
• 0.5 teaspoon Salt
• 2 tablespoons Vegetable oil
• 0.5 teaspoon Sweetener

Directions

Step 1

Begin by preparing the shirataki noodles as per the package instructions. Drain and rinse them thoroughly under cold water to remove the initial odor. Set aside to drain further.

Step 2

Finely chop the garlic cloves and slice the spring onions thinly. Reserve some of the green parts of the spring onions for garnishing.

Step 3

Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Step 4

Add the ground pork to the pan, breaking it up with a spatula, and cook until the pork is browned and cooked through, about 5-7 minutes.

Step 5

Season the pork with 1 tablespoon of soy sauce, dark soy sauce, white pepper, and salt. Stir well to combine, then transfer the pork to a separate bowl and set aside.

Step 6

In the same pan, add another tablespoon of vegetable oil. Increase the heat to medium-high and add the prepared shirataki noodles, stir-frying for about 5 minutes to ensure any excess moisture evaporates and the noodles get slightly seared.

Step 7

Drizzle sesame oil, the remaining tablespoon of soy sauce, and sweetener over the noodles, stirring well to coat evenly.

Step 8

Add the cooked pork back to the pan along with the bean sprouts and most of the sliced spring onions. Stir until everything is well combined and the bean sprouts are heated through, about 2-3 minutes.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Serve the Low Carb Kolo Mee hot, garnished with the reserved spring onion greens.

Nutrition Facts

Serving size	(835.2g)

Amount per serving	% Daily Value*
Calories	1067.4

Total Fat 82.1g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 22.8g
Cholesterol 180mg	0%
Sodium 3548.4mg	0%
Total Carbohydrate 26.6g	0%
Dietary Fiber 11.3g	0%
Total Sugars 5.1g
Protein 59.8g	0%

Vitamin D 0IU	0%
Calcium 203.1mg	0%
Iron 5.6mg	0%
Potassium 493.1mg	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: 68.1%

Protein: 22.1%

Carbs: 9.8%