Low Carb Singapore Noodles

Transform your weeknight dinner routine with this flavorful and healthy twist on a takeout favorite: Low Carb Singapore Noodles. This recipe swaps traditional rice noodles for shirataki noodles, making it a perfect option for keto and low-carb diets without sacrificing the vibrant, spice-forward flavors you love. Tender chicken, succulent shrimp, and an abundance of colorful vegetables come together in a fragrant curry-infused stir-fry, balanced with a splash of soy sauce and fish sauce for depth. Ready in just 40 minutes, this one-pan wonder is packed with protein, low in carbs, and bursting with fresh herbs and citrusy brightness from chopped cilantro and lime wedges. Whether you’re counting carbs or simply craving a lighter Asian-inspired dish, this recipe delivers a satisfying, nutrient-packed meal every time.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Shirataki noodles
• 200 grams Chicken breast, thinly sliced
• 150 grams Shrimp, peeled and deveined
• 2 tablespoons Coconut oil
• 1 medium Onion, thinly sliced
• 1 medium Red bell pepper, thinly sliced
• 1 medium Green bell pepper, thinly sliced
• 1 medium Carrots, julienned
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 2 tablespoons Curry powder
• 2 tablespoons Soy sauce
• 1 tablespoon Fish sauce
• 2 pieces Green onions, chopped
• 2 tablespoons Cilantro, chopped
• 1 whole Lime, cut into wedges

Directions

Step 1

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

Step 2

In a large pan or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the sliced chicken breast and stir-fry until cooked through, about 5-6 minutes. Remove from the pan and set aside.

Step 3

In the same pan, add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove from the pan and set aside.

Step 4

Add the remaining tablespoon of coconut oil to the pan. Sauté the onion, red bell pepper, green bell pepper, and carrots until they are tender-crisp, about 5 minutes.

Step 5

Add the minced garlic and ginger to the vegetables and stir-fry for another 1 minute until fragrant.

Step 6

Sprinkle the curry powder over the vegetables and stir well to combine.

Step 7

Return the cooked chicken and shrimp to the pan. Add the rinsed shirataki noodles and toss everything together.

Step 8

Pour the soy sauce and fish sauce over the noodles, tossing well to ensure even distribution.

Step 9

Continue to stir-fry for 3-4 minutes until everything is well heated and combined.

Step 10

Remove the pan from the heat. Stir in the chopped green onions and cilantro.

Step 11

Serve the low-carb Singapore noodles hot, with lime wedges on the side for squeezing over.

Nutrition Facts

Serving size	(1406.5g)

Amount per serving	% Daily Value*
Calories	982.5

Total Fat 37.9g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 462.9mg	0%
Sodium 6992.9mg	0%
Total Carbohydrate 59.6g	0%
Dietary Fiber 20.4g	0%
Total Sugars 20.5g
Protein 108.0g	0%

Vitamin D 26IU	0%
Calcium 310.6mg	0%
Iron 15.8mg	0%
Potassium 2245.5mg	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: 33.7%

Protein: 42.7%

Carbs: 23.6%