Keto Stir Fry Noodles – Singapore Style
A delicious and quick dish featuring Shirataki noodles, packed with vibrant flavors and healthy ingredients, perfect for a quick weeknight dinner.
Ingredients
Noodles and Base
- 8 ounces Shirataki Noodles (Angel Hair) Rinsed and drained
- 1 tablespoon Sesame Oil
Proteins
- 2 slices turkey bacon (thinly sliced) Crisped up
- 5 ounces Chicken Thigh (thinly sliced) Browned in the wok
- 3 ounces Shrimp (cooked and roughly chopped)
Vegetables
- 1 clove Garlic (finely chopped)
- 1 small Onion (thinly sliced)
- 1 stick Celery (thinly sliced)
- 1 bunch Bok Choy (sliced) Added towards the end
- 2 ounces Bean Sprouts Added towards the end
Seasoning
- 2 teaspoons Curry Powder Adjust to taste
- 2 tablespoons Sugar-Free Sweet Soy Sauce
Instructions
Preparation
- Rinse Shirataki noodles in a colander with hot water for about three minutes. Allow to drain well.
- Prepare all other ingredients by slicing and chopping as indicated.
Cooking
- Heat sesame oil in a wok or large non-stick frying pan over high heat.
- Add turkey bacon and sauté for about a minute until it starts to crisp.
- Incorporate chicken and garlic, and sauté for 2–3 minutes until chicken is browned.
- Add onion and celery; cook for another 2 minutes while stirring.
- Stir in shrimp and curry powder, mixing all ingredients.
- Push ingredients to the sides of the pan, add drained Shirataki noodles, and toss everything together.
- Sauté for about 2 minutes, then add sweet soy sauce.
- Fold in bok choy and bean sprouts, ensuring everything is coated. Cook for an additional 1–2 minutes until bok choy is tender.
- Remove from heat and serve immediately.
Notes
Best served hot, garnished with sesame seeds or chopped green onions. Store leftovers in an airtight container in the fridge for up to three days.