Low Carb Stir-Fried Drunken Noodles

Satisfy your cravings for takeout with this flavorful and guilt-free Low Carb Stir-Fried Drunken Noodles! This recipe swaps traditional rice noodles for shirataki noodles, making it a keto-friendly, low-carb alternative that's perfect for a healthy yet indulgent dinner. Tender chicken breast, vibrant veggies like zucchini and red bell peppers, and a fragrant blend of Thai basil and garlic create a dish that’s bursting with fresh, aromatic flavors. The savory sauce, made with coconut aminos, fish sauce, and a hint of chili garlic sauce, delivers the perfect balance of umami and heat. Ready in just 30 minutes, this quick and easy stir-fry is ideal for weeknight meals. Serve it with lime wedges for a zesty finish and enjoy all the bold flavors of traditional drunken noodles with none of the carbs!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 400 grams Shirataki noodles
• 200 grams Chicken breast, thinly sliced
• 1 medium Red bell pepper, thinly sliced
• 1 medium Zucchini, spiralized or thinly sliced
• 2 medium Shallots, finely chopped
• 3 cloves Garlic, minced
• 1 cup Thai basil leaves
• 3 tablespoons Coconut aminos (or low-sodium soy sauce)
• 2 teaspoons Fish sauce
• 1 tablespoon Oyster sauce (sugar-free preferred)
• 1 teaspoon Chili garlic sauce
• 2 tablespoons Avocado oil (or other high-heat cooking oil)
• 2 Lime wedges (for garnish)

Directions

Step 1

Drain and rinse the shirataki noodles thoroughly under cold water for 2-3 minutes to remove any odor. Boil the noodles in fresh water for 2 minutes, then drain again and pat dry with a towel. Set aside.

Step 2

In a small bowl, whisk together coconut aminos, fish sauce, oyster sauce, and chili garlic sauce to create the sauce mixture. Set aside.

Step 3

Heat 1 tablespoon of avocado oil in a large nonstick skillet or wok over medium-high heat.

Step 4

Add the chicken slices to the skillet and stir-fry for 3-4 minutes until they are cooked through and golden. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining avocado oil. Add the chopped shallots and minced garlic, and sauté for 1-2 minutes until fragrant.

Step 6

Toss in the red bell pepper slices and stir-fry for 2-3 minutes until they begin to soften.

Step 7

Add the zucchini slices or spirals and stir-fry for another 2 minutes.

Step 8

Return the cooked chicken to the skillet and add the drained shirataki noodles. Pour the sauce mixture over everything and toss well to coat. Stir-fry for 2-3 additional minutes to heat through.

Step 9

Remove from heat and gently fold in the Thai basil leaves, allowing them to wilt slightly from the residual heat.

Step 10

Serve immediately with lime wedges on the side for an extra burst of freshness.

Nutrition Facts

Serving size	(1384.3g)

Amount per serving	% Daily Value*
Calories	942.7

Total Fat 36.5g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 170mg	0%
Sodium 4036.5mg	0%
Total Carbohydrate 76.9g	0%
Dietary Fiber 27.3g	0%
Total Sugars 25.9g
Protein 82.0g	0%

Vitamin D 26IU	0%
Calcium 668.3mg	0%
Iron 29.7mg	0%
Potassium 2904.6mg	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: 34.1%

Protein: 34.0%

Carbs: 31.9%