Keto Lo Mein With Chicken & Vegetables

18-Mar 2022, by ingfit

Another weeknight favourite in my house. It's fast, simple, and delicious! It only requires one pan, no special or difficult-to-find ingredients, and it's far healthier than takeout!

Try this konjac/shirataki stir-fried noodles when you're in a hurry to make dinner with a quick stir-fry low carb sauce, a heaping pile of vegetables (whatever you have on hand) and your protein of choice (we used chicken).

You'll love this recipe the next time you crave a big 'ol bowl of noodles, thanks to fresh flavourful ingredients like green onions, garlic, and mushrooms.

• 2 tablespoon olive/avocado oil
• 2 garlic cloves, minced
• 500g chicken (half thighs & half breast), chopped in bite size
• 2 stalk green onions, sliced (white & green parts divided)
• 150g brown button mushrooms, sliced
• 120g pak choi
• 80g bean sprout
• 1 bag Newdles (325g, drained)
• 2 tablespoon coconut aminos (taste and season it to your preference)
• 1 chicken stock cubes

1. Remove the konjac/shirataki noodles from its packaging and follow instructions from the package. Set aside.
2. Heat your pan over high heat and add the oil, followed by the chicken and stir fry until it’s no longer pink, then garlic for about a minute.
3. Stir in the white parts of green onions and mushrooms for a minute or two.
4. Add the shirataki noodles, coco aminos and stock cubes. Continue stirring until well combined (add a little water if its dry).
5. Add pak choi and bean sprouts and toss through, ensure all ingredients are covered in the sauce.
6. Continue cooking until the pak choi has softened slightly.
7. Transfer to a plate and garnish with green onions and serve immediately.

Make it plant based by excluding the chicken and add more veggies like baby corn, broccoli, capsicum, shiitake mushrooms and swap the chicken stock cubes with vegetable stock cubes.