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Keto Asian Vegetable & Noodle Stir-Fry

5 stars, average of 5 ratings

Keto Asian Vegetable & Noodle Stir-FryPin itFollow us 138.4k

Stir-fries are super convenient and so versatile! This Asian Vegetable & Noodle Stir-Fry iss like a vegetarian keto version of my Pad Thai. Best of all, it takes less than 30 minutes to prepare!

I like mine with a variety of different low-carb veggies but you can keep it super simple by using just two to three types of veggies. Feel free to add protein such as cooked chicken, sliced pork tenderloin, or leftover steak.

Recipe Tips

  • Are you egg-free? Swap the egg noodles with more shirataki noodles.
  • Are you nut-free? Swap the almond butter for sunflower seed butter or coconut butter.
  • Don't like shirataki noodles? Try these Keto Pasta Noodles! You can make thinner noodles by using a squeeze bottle with a smaller hole and/or by controlling the pressure.
  • Need more protein? Add some sliced chicken breasts, pork tenderloin or steak.
  • Want to try other veggies? Any crispy veggies will work in this stir-fry! Try with cauliflower, bean sprouts, green cabbage, or any bell peppers.

Keto Asian Vegetable & Noodle Stir-FryPin itFollow us 138.4k

Hands-on Overall

Serving size about 300 g/ 10.6 oz

Allergy information for Keto Asian Vegetable & Noodle Stir-Fry

✔  Gluten free
✔  Dairy free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Nutritional values (per serving, about 300 g/ 10.6 oz)

Net carbs9.7 grams
Protein18.5 grams
Fat48.2 grams
Calories550 kcal
Calories from carbs 7%, protein 14%, fat 79%
Total carbs15.5 gramsFiber5.8 gramsSugars4.6 gramsSaturated fat23.4 gramsSodium553 mg(24% RDA)Magnesium82 mg(21% RDA)Potassium608 mg(30% EMR)

Ingredients (makes 2 servings)

Sauce:
Egg noodles:
Stir-fry:
  • 2 packs shirataki noodles or shirataki fettuccine (200 g/ 7.1 oz)
  • 2 tbsp coconut oil, olive oil or ghee (30 ml)
  • 2 medium spring onions, sliced (30 g/ 1.1 oz)
  • 1/2 medium green peppers, sliced (60 g/ 2.1 oz)
  • 3-4 florets sliced broccoli florets or broccolini (50 g/ 1.8 oz)
  • 1/2 cup shredded red cabbage (35 g/ 1.2 oz)
  • 1 baby bok choy, halved, or 2 to 3 leaves of large bok choy, sliced (60 g/ 2.1 oz)
  • 1/2 cup sugar snap peas (30 g/ 1.1 oz)
  • 1/2 small red chile pepper, sliced (5 g/ 0.2 oz)
  • sea salt and pepper, to taste
  • fresh cilantro or parsley, to taste
  • Optional: handful of roasted macadamia nuts and lime wedges, to serve

Instructions

  1. In a medium bowl, combine all the ingredients to make the sauce: coconut aminos (or tamari sauce), Sriracha, crushed garlic, almond (or peanut) butter, lime (or lemon) juice, olive oil, salt and pepper. Optionally, add a teaspoon of toasted sesame oil for extra flavor. Set aside. Keto Asian Vegetable & Noodle Stir-Fry
  2. Prepare the egg noodles. Crack an egg into a small bowl. Whisk and pour into a hot pan greased with 1 teaspoon coconut oil. Cook on medium-high for 1 to 2 minutes or until set. Slide onto a plate and repeat for the remaining eggs and oil. Keto Asian Vegetable & Noodle Stir-Fry
  3. Once cooked, roll up the 4 omelets into one big roll and slice into noodles. Set aside. Keto Asian Vegetable & Noodle Stir-Fry
  4. Prepare the shirataki noodles by following the steps in this post (wash & boil to eliminate their natural odour & pan-fry to get the best texture). When done, keep in a bowl and set aside. Keto Asian Vegetable & Noodle Stir-Fry
  5. To finely slice the cabbage, you can use a food processor with a slicing blade or a sharp knife. Slice the bell peppers and broccoli, and halve the baby bok choy. Cut the sugarsnap pean in half lengthwise into matchsticks. Slice the chillies and spring onion. Keto Asian Vegetable & Noodle Stir-Fry
  6. Grease a large saucepan or a shallow casserole dish with the remaining coconut oil. Once hot, add the sided white parts of the spring onions. Cook on medium-high for a minute and add the green peppers and broccoli. Cook for 3 to 5 minutes until crisp tender. Add the sugar snap peas, shredded cabbage, bok choy and sliced chile pepper. Cook for a 2 to 3 minutes.
  7. Finally, add the prepared shirataki noodles, egg noodles and the prepared sauce. Stir to combine and cook through. Season to taste and garnish with fresh cilantro and sliced green parts of the spring onions. Keto Asian Vegetable & Noodle Stir-Fry
  8. Optionally, add a handful of raw or roasted macadamia nuts, almonds or peanuts. Serve immediately or store in the fridge for up to 5 days. Keto Asian Vegetable & Noodle Stir-Fry

Ingredient nutritional breakdown (per serving, about 300 g/ 10.6 oz)

Net carbsProteinFatCalories
Coconut aminos (substitute to soy sauce)
0.5 g0 g0 g2 kcal
Sriracha Hot Chili Sauce, homemade (KetoDiet blog)
0.2 g0.1 g0.1 g3 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Almond butter (unsweetened)
1.4 g3.4 g8.9 g98 kcal
Lime juice, fresh
0.3 g0 g0 g1 kcal
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Coconut oil, extra virgin
0 g0 g8.9 g80 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.7 g12.6 g9.5 g143 kcal
Shirataki noodles
1.5 g0 g0.2 g4 kcal
Coconut oil, extra virgin
0 g0 g13.5 g121 kcal
Spring onion, scallion, green onion, fresh
0.7 g0.3 g0 g5 kcal
Peppers, green bell, fresh
0.9 g0.3 g0.1 g6 kcal
Broccoli, broccolini, fresh
1 g0.7 g0.1 g9 kcal
Cabbage, red, fresh
0.9 g0.3 g0 g5 kcal
Bok choy (pak-choi) cabbage, fresh
0.4 g0.5 g0.1 g4 kcal
Peas, sugar snap, fresh
0.8 g0.4 g0 g6 kcal
Peppers, chile (chili), fresh
0.2 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Coriander (cilantro), fresh
0 g0 g0 g0 kcal
Total per serving, about 300 g/ 10.6 oz
9.7 g18.5 g48.2 g550 kcal

Keto Asian Vegetable & Noodle Stir-FryPin itFollow us 138.4k

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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