Low Carb Stir-Fried Noodles with Vegetables and Meat

Dive into a plate of flavorful and guilt-free **Low Carb Stir-Fried Noodles with Vegetables and Meat**, a vibrant and wholesome dish perfect for weeknight dinners or meal prep. Featuring tender **shirataki noodles**, a low-carb alternative, paired with your choice of protein—chicken, beef, pork, or tofu—this stir-fry is loaded with colorful veggies like zucchini, bell peppers, carrots, and broccoli. Infused with the bold flavors of garlic, fresh ginger, and a savory soy-sesame sauce, this quick and easy recipe comes together in just 35 minutes. With low-carb, high-protein ingredients and endless customization options, this healthy stir-fry proves you don’t have to sacrifice taste for nutrition. Garnish with green onions and sesame seeds for a restaurant-worthy finish!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Shirataki noodles
• 300 grams Chicken breast (or beef, pork, or tofu for variation)
• 1 medium Zucchini
• 1 medium Bell pepper (red, yellow, or green)
• 1 medium Carrot
• 150 grams Broccoli florets
• 3 cloves Garlic cloves
• 1 tablespoon Ginger (fresh)
• 3 tablespoons Soy sauce (low sodium)
• 1 tablespoon Sesame oil
• 2 tablespoons Olive oil or avocado oil
• 2 teaspoons Rice vinegar
• 0.5 teaspoons Red pepper flakes (optional)
• 3 stalks Green onions (for garnish)
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Drain the shirataki noodles and rinse them thoroughly under cold water for 2-3 minutes. Pat dry with a clean towel to remove excess moisture.

Step 2

Slice the chicken (or your choice of protein) into thin strips and set aside.

Step 3

Cut the zucchini and carrot into thin matchsticks, slice the bell pepper into thin strips, and separate the broccoli into small florets.

Step 4

Mince the garlic and grate the ginger. Slice the green onions for garnish and set aside.

Step 5

Heat 1 tablespoon of olive oil (or avocado oil) in a large skillet or wok over medium-high heat. Add the chicken strips and sauté until cooked through and lightly browned, about 5-7 minutes. Remove the chicken and set aside.

Step 6

In the same skillet, add another tablespoon of olive oil. Toss in the garlic and ginger, stirring quickly to release their aroma, about 30 seconds.

Step 7

Add the zucchini, carrot, bell pepper, and broccoli florets to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.

Step 8

Push the vegetables to one side of the skillet and add the shirataki noodles to the other side. Stir-fry the noodles for 1-2 minutes to warm them through and allow them to absorb the flavors.

Step 9

Return the cooked chicken to the skillet and mix it with the noodles and vegetables.

Step 10

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using). Pour the sauce over the noodle mixture and toss everything to coat evenly. Cook for another 1-2 minutes.

Step 11

Remove the skillet from heat and serve immediately. Sprinkle sliced green onions and sesame seeds on top for garnish, if desired.

Nutrition Facts

Serving size	(1386.1g)

Amount per serving	% Daily Value*
Calories	1141.8

Total Fat 54.7g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 6.0g
Cholesterol 255mg	0%
Sodium 3678.4mg	0%
Total Carbohydrate 57.2g	0%
Dietary Fiber 19.6g	0%
Total Sugars 23.9g
Protein 107.1g	0%

Vitamin D 39IU	0%
Calcium 315.2mg	0%
Iron 8.7mg	0%
Potassium 2133.5mg	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: 42.8%

Protein: 37.3%

Carbs: 19.9%