Asian Keto Vegetable & Noodle Stir-Fry


Step 1In 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.

Step 2Prepare 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.

Step 3Once cooked, roll up the 4 omelets into one big roll and slice into noodles. Set aside.

Step 4Prepare 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.

Step 5To 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.

Step 6Grease 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.

Step 7Finally, 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.

Step 8Optionally, add a handful of raw or roasted macadamia nuts, almonds or peanuts. Serve immediately or store in the fridge for up to 5 days.