Keto Mee Goreng Mamak with Konjac Noodles

Ingredients

• about 450 g Konjac Noodles
• about 225 g Chicken
• about 113 g Prawns
• 2 large Eggs
• 1 cup Bean Sprouts
• 2 small Green Chili
• 1 small Red Onion
• 2 cloves Garlic
• 2 tablespoons Chili Paste (Keto-Friendly)
• 2 tablespoons Soy Sauce
• 1 tablespoon Oyster Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Thoroughly rinse the about 450 g konjac noodles under cold water, then pat them completely dry with paper towels. Cut the about 225 g chicken into bite-sized pieces, about 2.54 cm cubes. Devein and clean the about 113 g prawns.
2. 2Slice the 2 small green chilies into thin rounds. Slice the 1 small red onion into thin half-moons. Mince the 2 cloves of garlic. In a separate small bowl, whisk the 2 large eggs until well combined, then scramble them in a lightly oiled non-stick pan over medium heat (176.7°C / 175°C) until just set, about 2-3 minutes; set aside.
3. 3Heat a large wok or 30.48 cm frying pan over medium-high heat (204.4°C / 200°C). Add a tablespoon of cooking oil (not listed, assume user has it). Add the minced 2 cloves garlic and sliced 1 small red onion and stir-fry for 1-2 minutes until fragrant and the onion begins to soften. Add the chicken pieces and cook for 4-5 minutes, stirring occasionally, until no longer pink on the outside. Add the about 113 g prawns and cook for another 2-3 minutes, until they turn pink and opaque.
4. 4Add the about 450 g konjac noodles to the wok. Add the 2 tablespoons chili paste, 2 tablespoons soy sauce, and 1 tablespoon oyster sauce. Stir-fry everything together for 3-4 minutes, ensuring the noodles are evenly coated with the sauces and heated through.
5. 5Add the 1 cup bean sprouts, sliced 2 small green chilies, and the reserved scrambled eggs to the wok. Stir-fry for 1 more minute, just until the bean sprouts are slightly wilted and everything is well combined.
6. 6Serve the Keto Mee Goreng Mamak immediately.

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