Low Carb Mee Kari (Curry Noodles)

Indulge in the bold and aromatic flavors of *Low Carb Mee Kari (Curry Noodles)*, a healthier twist on the traditional Malaysian favorite. This vibrant dish swaps out carb-heavy noodles for light and tender zucchini spirals, effortlessly soaking up the creamy coconut curry infused with red curry paste, garlic, and lime. Succulent strips of chicken breast simmered in a flavorful broth ensure every bite is rich and satisfying, while fresh toppings like crisp bean sprouts, zesty cilantro, and a touch of red chili add an irresistible freshness and crunch. Ready in just 50 minutes, this low-carb, gluten-free meal not only satisfies your noodle cravings but also supports your fitness goals. Perfect for family dinners or meal prepping, it’s a bowl full of comfort and flavor without the guilt!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 large Zucchini
• 400 grams Chicken breast
• 2 tablespoons Coconut oil
• 1 medium Yellow onion
• 3 pieces Garlic cloves
• 2 tablespoons Red curry paste
• 400 milliliters Coconut milk
• 250 milliliters Chicken broth
• 1 tablespoon Fish sauce
• 1 tablespoon Lime juice
• 100 grams Bean sprouts
• 0.5 bunch Fresh cilantro
• 1 piece Red chili
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Using a spiralizer, turn the zucchinis into noodles and set aside.

Step 2

Slice the chicken breast into thin strips.

Step 3

Chop the onion and mince the garlic cloves.

Step 4

Heat the coconut oil in a large pan over medium heat. Add the onions and garlic, sautéing until the onions are soft and translucent.

Step 5

Stir in the red curry paste and cook for about 2 minutes until it starts to release its fragrance.

Step 6

Add the chicken slices to the pan and cook until they are no longer pink on the outside.

Step 7

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.

Step 8

Add fish sauce, lime juice, salt, and pepper to taste. Simmer for about 10-15 minutes, allowing the chicken to fully cook and the flavors to meld.

Step 9

Reduce the heat, add the zucchini noodles, and gently toss them in the curry sauce to combine. Cook for about 3 minutes until the noodles are just tender.

Step 10

Serve the Mee Kari topped with bean sprouts, chopped cilantro, and sliced red chili for a bit of heat if desired.

Nutrition Facts

Serving size	(1925.9g)

Amount per serving	% Daily Value*
Calories	1306.2

Total Fat 45.2g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 344mg	0%
Sodium 10959.5mg	0%
Total Carbohydrate 103.8g	0%
Dietary Fiber 10.1g	0%
Total Sugars 75.2g
Protein 127.9g	0%

Vitamin D 0IU	0%
Calcium 279.7mg	0%
Iron 7.8mg	0%
Potassium 3517.2mg	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: 30.5%

Protein: 38.4%

Carbs: 31.1%