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Low-Carb Prawn & Noodle Stir-Fry

4.5 stars, average of 84 ratings

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Did you know you could make a noodle stir-fry that is 100% keto-friendly?

If you are new to shirataki noodles, make sure to check out my guide before cooking with this zero-carb ingredient.

There are a few easy tips you can follow to get rid off any unpleasant odour and rubbery texture to fully enjoy this amazing zero-carb ingredient.

This easy stir-fry is made with mixed crunchy vegetables, spices and herbs. I bet that most of you won't be able to tell the difference from the regular high-carb stir-fry!

Hands-on Overall

Serving size about 1 1/2 cups

Allergy information for Low-Carb Prawn & Noodle Stir-Fry

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free

Nutritional values (per serving, about 1 1/2 cups)

Net carbs8.4 grams
Protein21.5 grams
Fat29 grams
Calories381 kcal
Calories from carbs 9%, protein 23%, fat 68%
Total carbs12.4 gramsFiber4 gramsSugars3.8 gramsSaturated fat17.1 gramsSodium2,097 mg(91% RDA)Magnesium69 mg(17% RDA)Potassium518 mg(26% EMR)

Ingredients (makes 4 servings)

  • 500 g raw, peeled and deveined prawns (400 g/ 17.6 oz)
  • 2 packets shirataki noodles, drained (400 g/ 17.6 oz)
  • 1 small Thai chili pepper, deseeded (15 g/ 0.5 oz)
  • 2 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 small bunch cilantro (10 g/ 0.4 oz)
  • 2 medium spring onions, sliced (30 g/ 1.1 oz)
  • 1 medium green pepper, deseeded (120 g/ 4.2 oz)
  • 1/2 medium red pepper, deseeded (60 g/ 2.1 oz)
  • 1 1/2 chopped Asian mushrooms such as oyster, enoki or shimmer (150 g/ 5.3 oz)
  • 2 cups bean sprouts (100 g/ 3.5 oz)
  • 3 tbsp fish sauce (45 ml)
  • 1 tbsp coconut aminos or more fish sauce (15 ml)
  • 2 tbsp fresh lime juice (30 ml)
  • 1/2 cup ghee or extra virgin coconut oil (120 ml/ 4 fl oz)
  • 1/2 tsp sea salt
  • Optional: 1-2 tbsp Erythritol or 5-7 drops stevia


  1. 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. Low-Carb Prawn & Noodle Stir-Fry
  2. Halve and deseed the chili pepper and chop the cilantro stalks. Keep the cilantro leaves for garnish. Peel and finely chop the ginger and the garlic. Slice the mushrooms into medium-sized pieces. Low-Carb Prawn & Noodle Stir-Fry
  3. Place the garlic, cilantro stalks, ginger and chili pepper into a pan greased with half of the ghee and fry over a medium-high heat until fragrant. Low-Carb Prawn & Noodle Stir-Fry
  4. Add the raw prawns and cook for 2-3 minutes or until pink while stirring and set aside. Low-Carb Prawn & Noodle Stir-Fry
  5. Slice the spring onion and place in a bowl filled with water to clean - all the dirt will settle at the bottom of the bowl. Using a slotted spoon, place on a kitchen towel to drain. Halve, deseed and slice the green and red peppers. Low-Carb Prawn & Noodle Stir-Fry
  6. Place the onion in a pot greased with the remaining ghee and cook for just a minute. Add the green and red peppers, and mushrooms. Low-Carb Prawn & Noodle Stir-Fry
  7. Cook for 2-3 minutes over a medium-high heat until crisp-tender. Then add the bean sprouts and cook for another minute. Low-Carb Prawn & Noodle Stir-Fry 8.Add the coconut aminos and fish sauce. Low-Carb Prawn & Noodle Stir-Fry
  8. Add the prepared shirataki noodles and mix until well combined. Cook for about a minute to heat up. Low-Carb Prawn & Noodle Stir-Fry
  9. Finish with fresh lime juice, Erythritol or stevia (optional) and the reserved cilantro leaves and combine well. Low-Carb Prawn & Noodle Stir-Fry
  10. Take off the heat and place in a serving bowl. Low-Carb Prawn & Noodle Stir-Fry
  11. Enjoy! To store, refrigerate for up to 3 days and reheat before serving. Low-Carb Prawn & Noodle Stir-Fry

Ingredient nutritional breakdown (per serving, about 1 1/2 cups)

Net carbsProteinFatCalories
Prawns, shrimp (raw, peeled)
0.5 g18 g1 g83 kcal
Shirataki noodles, konjac noodles
1.5 g0 g0.2 g4 kcal
Peppers, chile (chili), fresh
0.3 g0.1 g0 g2 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Ginger root, fresh
0.2 g0 g0 g1 kcal
Coriander (cilantro), fresh
0 g0.1 g0 g1 kcal
Spring onion, scallion, green onion, fresh
0.4 g0.1 g0 g2 kcal
Peppers, green bell, fresh
0.9 g0.3 g0.1 g6 kcal
Peppers, red bell, fresh
0.6 g0.1 g0 g5 kcal
Oyster mushrooms, raw
1.4 g1.2 g0.2 g12 kcal
Bean sprouts, fresh (sprouted mung beans)
1 g0.8 g0 g8 kcal
Coconut aminos (substitute to soy sauce)
0.3 g0 g0 g1 kcal
Fish sauce
0.5 g0.7 g0 g5 kcal
Lime (juice), fresh
0.4 g0 g0 g1 kcal
0 g0 g27.5 g249 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Total per serving, about 1 1/2 cups
8.4 g21.5 g29 g381 kcal

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Martina Slajerova
Creator of

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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Comments (7)

JUST made this. Used avocado oil for coconut oil. Delicious. Also thank you for the wonderful video on preparing Shitake noodles. They were perfect. I had tried them before but they didn't come out right. Your directions are spot on.

Thank you so much Joel, glad you enjoyed!

Please, no cilantro. Also get yourself some dried shrimp too and replace the spring onion with garlic chive.

You can use anything you like 😊

Made this tonight with coconut oil and it was excellent! Thank you.

AWESOME!!!! But I used spaghetti squash, jalapeno pepper, portabella shrooms and pastured butter. EASILY my favorite Keto site!!!!!!! Keep up the GREAT work ma'am!

Thank you Doug!! Spaghetti squash is a great option too 😊