Servings: 4 servings
Calories: 278kcal
Ingredients
- 2 packages shirataki noodles rinsed and patted dry
- 150 g raw shrimp peeled
- 100 g char siu pork sliced (or substitute diced cooked pork)
- 2 large eggs beaten
- 2 tbsp avocado oil
- 1 cup bean sprouts
- 1 red bell pepper thinly sliced
- 3 scallions cut into 2-inch pieces
- 2 tsp curry powder
- 1/2 tsp turmeric
- 2 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- Dry-fry the shirataki noodles in a hot, empty pan for 2-3 minutes to remove excess moisture, then set aside.
- Heat 1 tbsp avocado oil in a wok over high heat. Scramble the eggs lightly until just set, then remove and set aside.
- Add remaining oil. Stir-fry the shrimp until just pink, 1-2 minutes, then push to the side.
- Add bell pepper and stir-fry 2 minutes.
- Add the noodles, curry powder, and turmeric. Toss over high heat 2-3 minutes until evenly coated and fragrant.
- Add char siu, bean sprouts, and the scrambled egg. Toss to combine.
- Season with soy sauce and sesame oil, then add scallions and toss once more before serving.
Notes
Chef's Tip: Toast the curry powder and turmeric directly in the hot oil for a few seconds before adding the noodles - it blooms the spices and deepens the flavor significantly. Keto Swaps: shirataki noodles replace the traditional thin rice vermicelli, keeping the dish's signature toss-fried texture with almost no carbs.
Nutrition
Calories: 278kcal | Protein: 20g | Fat: 16g | Fiber: 2g
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