Keto Mee Goreng (Noodle Stir-fry)

Ingredients

• 16 oz Shirataki noodles
• 1 lb Chicken breast
• 0.5 lb 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

Instructions

1. 1Rinse the 16 oz Shirataki noodles thoroughly under cold water, drain them well, and pat them completely dry with paper towels. Cut the 1 lb Chicken breast into thin strips, about 1/4-inch thick. Peel and devein the 0.5 lb Shrimp.
2. 2Heat the 2 tbsp Coconut oil in a large wok or skillet over medium-high heat, which is about 375°F (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 1 lb Chicken breast and the prepared 0.5 lb Shrimp to the wok. Stir-fry for 3-5 minutes, until the chicken is no longer pink inside and reaches an internal temperature of 165°F (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 16 oz 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.

Related Guides