Keto Mee Goreng (Noodle Stir-fry)

Ingredients

• about 450 g Shirataki noodles
• about 450 g Chicken breast
• about 225 g Shrimp
• 2 cups Cabbage
• 1 cup Bean sprouts
• 2 large Eggs
• 3 cloves Garlic
• 1 small Red chili
• 2 tbsp Soy sauce
• 1 tbsp Swerve (or erythritol)
• 1 tsp Fish sauce
• 2 tbsp Coconut oil

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

Instructions

1. 1Rinse the about 450 g Shirataki noodles thoroughly under cold water, drain them well, and pat them completely dry with paper towels. Cut the about 450 g Chicken breast into thin strips, about 0.635 cm thick. Peel and devein the about 225 g Shrimp.
2. 2Heat the 2 tbsp Coconut oil in a large wok or skillet over medium-high heat, which is about 190°C. Once the oil is shimmering, add the 3 cloves of minced Garlic and the 1 small Red chili, finely chopped. Cook for 1 minute, stirring constantly, until they smell fragrant but have not browned.
3. 3Add the cut about 450 g Chicken breast and the prepared about 225 g Shrimp to the wok. Stir-fry for 3-5 minutes, until the chicken is no longer pink inside and reaches an internal temperature of 74°C, and the shrimp turn opaque and pink.
4. 4Push the chicken and shrimp to one side of the wok. Crack the 2 large Eggs into the empty side of the wok. Scramble the eggs with your spatula until they are cooked through and no longer liquid, about 1-2 minutes.
5. 5Add the 2 cups of Cabbage, roughly chopped, and the 1 cup of Bean sprouts to the wok. Stir-fry everything together for 2-3 minutes, until the cabbage begins to soften slightly and the bean sprouts are tender-crisp.
6. 6Add the dried about 450 g Shirataki noodles to the wok. Pour in the 2 tbsp Soy sauce, 1 tbsp Swerve (or erythritol), and 1 tsp Fish sauce. Stir-fry for another 2-3 minutes, ensuring the noodles and all other ingredients are well combined and coated with the sauce.
7. 7Serve the Keto Mee Goreng immediately while hot.

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