HYPOXI-Friendly Recipe: Easy Beginner-Friendly Low Carb Stir Fry Noodles
A delicious fusion of chicken, vegetables, and shirataki noodles stir-fried with a rich, low-carb sauce. This meal is HYPOXI-friendly, and packed with nutrients!
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HYPOXI-Friendly Recipe: Easy Beginner-Friendly Low Carb Stir Fry Noodles
Course: Breakfast, Lunch, DinnerCuisine: AsianDifficulty: Easy4
servings15
minutes15
minutes220
kcal7
g14
g14
g6
gA delicious fusion of chicken, vegetables, and shirataki noodles stir-fried with a rich, low-carb sauce. This meal is HYPOXI-friendly, and packed with nutrients!
Ingredients
- For the Stir Fry:
2 packs (7-8 oz each) shirataki/konjac noodles
½ lb ground chicken breast
½ tsp coarse sea salt
¼ tsp garlic granules
¼ tsp onion granules
⅛ tsp white pepper
1 tsp freshly minced garlic (about 2 cloves)
3 bulbs scallions (sliced diagonally, separate whites and greens)
1 baby bok choy (separated, chopped into bite-sized pieces, white and green parts separated)
1½ cups julienned carrots (about 1 large carrot)
2½ oz sugar snap peas (sliced lengthwise)
3½ oz fresh shiitake mushrooms (sliced)
2 tbsp avocado oil
Toasted sesame seeds (optional, for garnish)
- For the Sauce:
¼ cup coconut aminos (or soy sauce)
1 tsp toasted sesame oil
1 tsp grated ginger
Chili flakes, to taste (optional)
½ tsp xanthan gum (or 2 tsp arrowroot/tapioca starch)
Unseasoned rice vinegar, to taste (optional)
1 tsp light brown sugar (optional)
Directions
- Rinse the konjac noodles under cold water for 1-2 minutes, then drain well.
- Heat a nonstick frying pan over medium heat (don't put oil). Add the rinsed konjac noodles and stir continuously for about 3-5 minutes to evaporate excess moisture. This helps improve the texture of the noodles. Set aside.
- In a small bowl, whisk together the ingredients for the sauce. Stir well until fully combined and set aside.
- Heat 1 tbsp of avocado oil in a large skillet or wok over medium-high heat. Add ground chicken, season with salt, garlic granules, onion granules, and white pepper. Stir-fry for 3-4 minutes until fully cooked. Remove from the pan and set aside.
- In the same pan, add the remaining 1 tbsp of avocado oil. Add the minced garlic and the whites of the scallions. Stir-fry for 30 seconds until fragrant. Add the carrots, sugar snap peas, shiitake mushrooms, and the white parts of the bok choy. Cook for 3-4 minutes, stirring frequently, until the vegetables begin to soften.
- Push the vegetables to the side of the pan. Add the shirataki noodles and cooked chicken back into the pan. Give the sauce another quick stir and pour it over the noodles and veggies. Stir-fry for another 2 minutes over medium-high heat, ensuring everything is well coated.
- Add the green parts of the bok choy and scallions to the pan. Stir-fry for 1 more minute until the greens are just wilted.
- Remove from heat and transfer to a serving dish. Garnish with toasted sesame seeds and the green parts of the scallions. Serve warm. Enjoy your healthy and tasty HYPOXI-friendly low carb stir fry noodles!
Notes
- Frying the konjac noodles before combining it with other ingredients helps it achieve better texture. Customize with your favorite veggies and protein for a unique twist!
- Swap chicken for shrimp, pork, or beef for variety. Remember that this will change your macros.
- Store leftovers in the fridge for up to 3 days.
