Keto Sri Lankan Egg Hopper (String Hopper) Substitute
These Keto Egg Hoppers use shirataki noodles for a gluten free and keto friendly version of the Sri Lankan classic.
Ingredients
- about 225 g Shirataki Noodles
- 4 Eggs
- 1/2 cup Coconut Milk
- 1 tbsp Coconut Oil
- 1/4 cup Onion
- 1 Green Chilies
- 5 Curry Leaves
- 1/2 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse and drain shirataki noodles thoroughly.
- 2Heat coconut oil in a non-stick pan.
- 3Sauté chopped onion, green chilies and curry leaves until fragrant.
- 4Add shirataki noodles and cook for about 5 minutes, stirring occasionally, until slightly dry.
- 5Divide the noodle mixture into four portions in the pan.
- 6Crack an egg into the center of each portion.
- 7Pour coconut milk over the noodles and eggs.
- 8Season with salt and cook until the egg is set to your liking. The yolk should still be runny.
- 9Serve immediately.
Substitutions
Rice Flour → Shirataki Noodles
Provides a low carb, gluten free base to mimic the string hopper texture.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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