Keto Mee Goreng (Soy-Free)

Instructions

1. 1Rinse the about 450 g Shirataki Noodles under cold running water for at least 1 minute. Drain them thoroughly using a colander to remove all excess liquid and any briny smell.
2. 2Cut the about 450 g Chicken Breast into 1.27 cm cubes. Peel and mince the 3 cloves Garlic. Peel and thinly slice the 1/2 Onion. Slice the 1 Bell Pepper into thin strips. Thinly slice the 2 Green Onions, separating the white parts from the green tops.
3. 3Heat an approximately 30 cm wok or large skillet over medium-high heat (400°F / 200°C). Add the minced 3 cloves Garlic and the sliced 1/2 Onion. Stir-fry for 1 to 2 minutes, until the garlic is fragrant and the onion begins to soften.
4. 4Add the about 450 g Chicken Breast cubes and the about 225 g Shrimp to the wok. Cook, stirring occasionally, for 5 to 7 minutes, until the chicken is no longer pink inside (internal temperature reaches 74°C) and the shrimp turns pink and opaque.
5. 5Push the cooked chicken, shrimp, garlic, and onion to one side of the wok, creating an empty space. Crack the 2 Eggs into this empty space and scramble them for 1 to 2 minutes, until they are just set.
6. 6Add the drained about 450 g Shirataki Noodles, the sliced 1 Bell Pepper, the 1 cup Bean Sprouts, the 3 tbsp Coconut Aminos, the 2 tbsp Chili Garlic Sauce (Soy-Free), and the white parts of the sliced 2 Green Onions to the wok.
7. 7Stir-fry all ingredients together for 2 to 3 minutes, tossing gently to combine thoroughly. Continue cooking until the bell pepper is tender-crisp and all ingredients are heated through.
8. 8Garnish the dish with the green tops of the sliced 2 Green Onions and serve immediately.

Substitutions

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