Low Carb Wonton Noodles
Dive into a bowl of guilt-free comfort with these low-carb wonton noodles, a modern twist on the classic wonton soup. This recipe swaps traditional noodles for tender zucchini noodles, spiralized to perfection and lightly sautéed to maintain their al dente texture. The wontons are crafted with a grain-free almond flour dough and stuffed with a flavorful ground chicken filling, seasoned with ginger, garlic, and sesame oil for an authentic Asian-inspired taste. Simmered in a rich, savory chicken broth, this dish is not only gluten-free but also keto-friendly, making it perfect for those watching their carbs. Ready in just 40 minutes, this nourishing and satisfying bowl is packed with protein, veggies, and wholesome ingredients. Perfect for a cozy weeknight dinner or a meal-prep favorite, your cravings for wonton noodles will meet a deliciously low-carb solution.
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Ingredients
- 3 medium Zucchini
- 250 grams Ground chicken
- 1 cup Almond flour
- 1 tablespoon Psyllium husk powder
- 1 large Egg
- 2 tablespoons Soy sauce (low sodium)
- 1 teaspoon Sesame oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ginger (grated)
- 2 stalks Green onions (sliced)
- 4 cups Chicken broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Directions
Step 1
Prepare the zucchini noodles by spiralizing the zucchini into thin noodle-like strips. Set aside on a plate lined with paper towels to absorb any moisture.
Step 2
In a mixing bowl, combine the ground chicken, 1 tablespoon of soy sauce, sesame oil, garlic powder, grated ginger, and half of the sliced green onions. Mix until well combined. This will be the filling for the wontons.
Step 3
To prepare the wonton wrappers, combine almond flour, psyllium husk powder, and salt in a bowl. Add the egg and mix until a dough forms. Let the dough rest for 5 minutes to allow the psyllium husk to absorb liquid.
Step 4
Roll out the dough between two sheets of parchment paper to about 1/8-inch thickness. Cut into 3-inch squares using a knife or pastry cutter.
Step 5
Spoon about 1 teaspoon of the chicken filling into the center of each wonton wrapper. Fold the wrapper diagonally to form a triangle, pressing the edges to seal. If needed, use a small amount of water to help seal the edges.
Step 6
In a pot, bring the chicken broth to a gentle boil. Add the wontons and cook for 5-6 minutes, or until the wontons are fully cooked and the filling is no longer pink.
Step 7
Meanwhile, heat a skillet over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender but still firm (al dente). Season lightly with salt and pepper.
Step 8
To assemble, divide the zucchini noodles into bowls. Ladle the chicken broth and wontons over the noodles. Top with the remaining green onions and an optional dash of soy sauce for extra flavor.
Step 9
Serve hot and enjoy your low-carb wonton noodles!
Nutrition Facts
| Serving size | (2042.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1477.9 |
| Total Fat 91.6g | 0% |
| Saturated Fat 13.5g | 0% |
| Polyunsaturated Fat 8.2g | |
| Cholesterol 431.6mg | 0% |
| Sodium 10278.1mg | 0% |
| Total Carbohydrate 84.4g | 0% |
| Dietary Fiber 24.1g | 0% |
| Total Sugars 47.3g | |
| Protein 98.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 488.2mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 3952.5mg | 0% |
Source of Calories