Low Carb Lor Mee

Transform your favorite noodle dish into a guilt-free indulgence with this Low Carb Lor Mee, a healthier twist on the beloved classic! This keto-friendly recipe swaps traditional noodles for zucchini spirals, delivering a hearty bowl of comfort without the carbs. Packed with tender chicken breast, succulent shrimp, nutrient-rich bok choy, and a velvety spiced broth infused with garlic, ginger, and a touch of five-spice powder, this dish is brimming with vibrant flavors and wholesome ingredients. The lightly thickened broth, enhanced with xanthan gum, perfectly mirrors the rich texture of traditional Lor Mee, while scrambles of egg add extra protein and richness. Finished with a zesty sprinkle of fresh coriander, spring onions, and sliced chili, this quick and easy recipe brings restaurant-quality flavor to your home in just under an hour! Perfect for low-carb dieters or those simply seeking a nourishing meal, this dish is sure to delight.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 800 g zucchini spirals
• 250 g chicken breast, thinly sliced
• 200 g large shrimp, peeled and deveined
• 2 large eggs
• 1 liter chicken broth
• 2 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 1 teaspoon five-spice powder
• 3 garlic cloves, minced
• 1 inch ginger, sliced
• 0.5 teaspoon xanthan gum
• 1 tablespoon vinegar
• 2 tablespoons coconut oil
• 200 g bok choy, chopped
• 2 spring onions, chopped
• 1 red chili, sliced
• 2 tablespoons fresh coriander, chopped

Directions

Step 1

In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the minced garlic and sliced ginger, sautéing until fragrant.

Step 2

Add the chicken breast slices and cook until they are just beginning to brown.

Step 3

Pour in the chicken broth, followed by dark soy sauce, light soy sauce, and five-spice powder. Stir well.

Step 4

Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to develop the flavors.

Step 5

Meanwhile, in a skillet, heat the remaining tablespoon of coconut oil over medium heat. Add the shrimp and cook until pink and cooked through, then remove and set aside.

Step 6

In the same skillet, scramble the eggs and set aside.

Step 7

Returning to the broth, gradually sprinkle in the xanthan gum while continuously whisking to avoid clumping, until the sauce thickens to your desired consistency.

Step 8

Stir in the vinegar, then add the zucchini spirals and bok choy to the broth. Cook for another 3-5 minutes, or until the zucchini is just tender.

Step 9

Add the cooked shrimp and scrambled eggs to the pot, stirring gently to combine.

Step 10

Adjust seasoning with additional soy sauce or salt as needed.

Step 11

Serve the Lor Mee in bowls topped with chopped spring onions, sliced red chili, and fresh coriander for garnish.

Nutrition Facts

Serving size	(2791.6g)

Amount per serving	% Daily Value*
Calories	1358.7

Total Fat 47.7g	0%
Saturated Fat 29.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 962.5mg	0%
Sodium 7059.4mg	0%
Total Carbohydrate 57.4g	0%
Dietary Fiber 17.8g	0%
Total Sugars 27.4g
Protein 171.6g	0%

Vitamin D 114.5IU	0%
Calcium 812.0mg	0%
Iron 15.8mg	0%
Potassium 5886.1mg	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: 31.9%

Protein: 51.0%

Carbs: 17.1%