Servings: 4 servings
Calories: 286kcal
Ingredients
- 2 packages shirataki noodles rinsed and patted dry
- 1 cup avocado oil
- 2 cups scallions cut into 2-inch pieces, white and green separated
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp allulose or preferred keto sweetener
Instructions
- Dry-fry the shirataki noodles in a hot, empty pan for 2-3 minutes to remove excess moisture, then set aside.
- Heat the avocado oil in a small pot over medium-low heat. Add the scallion whites and cook slowly, 8-10 minutes, until deeply golden and fragrant.
- Add the scallion greens and continue cooking gently for 5 minutes more, until the oil turns fragrant and the scallions are dark and crisp.
- Strain the oil, reserving the crispy scallion bits separately.
- Toss the noodles with the scallion oil, soy sauce, dark soy sauce, and allulose.
- Top with the crispy scallion bits before serving.
Notes
Chef's Tip: Cook the scallions low and slow - rushing this step with high heat burns them instead of turning them deeply golden and fragrant. Keto Swaps: shirataki noodles replace wheat noodles, letting the scallion oil itself carry all the flavor.
Nutrition
Calories: 286kcal | Protein: 4g | Fat: 29g | Fiber: 2g
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