Low Carb Wan Tan Mee

Satisfy your craving for a comforting bowl of classic Malaysian Wan Tan Mee with this Low Carb Wan Tan Mee recipe—perfect for those seeking a healthier twist without sacrificing flavor. Featuring guilt-free shirataki noodles, succulent homemade wontons stuffed with seasoned ground chicken or pork, and vibrant bok choy, this dish is a delicious medley of textures and umami-packed goodness. A savory sauce made with low-sodium soy sauce, sugar-free oyster sauce, and sesame oil brings everything together, while a drizzle of optional chili oil adds a spicy kick. Ready in under 45 minutes, this low-carb take on a beloved street food classic is ideal for keto enthusiasts or anyone looking to enjoy a lighter, yet satisfying meal.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 2

Ingredients

• 200 grams Low-carb shirataki noodles
• 2 pieces Garlic cloves, minced
• 3 tablespoons Soy sauce (low-sodium)
• 1 tablespoon Oyster sauce (sugar-free)
• 1 teaspoon Sesame oil
• 1 teaspoon Erythritol (or another low-carb sweetener)
• 2 heads Bok choy, halved
• 150 grams Ground chicken or pork
• 1 piece Egg
• 2 tablespoons Water chestnuts, finely chopped (optional, for filling texture)
• 1 teaspoon Soy sauce (for wonton filling)
• 0.25 teaspoon Salt
• 0.25 teaspoon White pepper
• 10 pieces Low-carb wonton wrappers
• 1 teaspoon Chili oil (optional, for garnish)
• 2 tablespoons Spring onions, finely chopped

Directions

Step 1

Prepare the shirataki noodles by rinsing them thoroughly under cold water. Briefly boil for 2-3 minutes, then drain and set aside.

Step 2

In a mixing bowl, combine the ground chicken or pork, egg, finely chopped water chestnuts, 1 teaspoon soy sauce, salt, and white pepper. Mix until well combined to create the wonton filling.

Step 3

Place about 1 teaspoon of the filling onto the center of each low-carb wonton wrapper. Fold the wrapper in half to form a triangle and press the edges to seal. Set aside.

Step 4

In a pot of boiling water, cook the wontons for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Step 5

Blanch the halved bok choy in the same boiling water for 1 minute, then remove and set aside.

Step 6

In a small bowl, mix the low-sodium soy sauce, sugar-free oyster sauce, sesame oil, and erythritol to make the sauce.

Step 7

Heat a non-stick skillet over medium heat and sauté the minced garlic until fragrant, about 1 minute. Add the prepared shirataki noodles and toss to heat through. Pour the sauce over the noodles and mix until evenly coated.

Step 8

Divide the noodles between two bowls. Top each bowl with the cooked wontons, blanched bok choy, and a drizzle of chili oil if desired.

Step 9

Garnish with chopped spring onions and serve immediately.

Nutrition Facts

Serving size	(1099.0g)

Amount per serving	% Daily Value*
Calories	807.3

Total Fat 42.8g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 7.6g
Cholesterol 325mg	0%
Sodium 3775.3mg	0%
Total Carbohydrate 51.4g	0%
Dietary Fiber 14.1g	0%
Total Sugars 6.8g
Protein 52.7g	0%

Vitamin D 48IU	0%
Calcium 524.7mg	0%
Iron 7.8mg	0%
Potassium 2690.3mg	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: 48.1%

Protein: 26.3%

Carbs: 25.6%