Keto Egg Noodle Stir-Fry
Ingredients
For the noodles:
2 packs shirataki (konjac) noodles, rinsed and drained well
(or zucchini noodles, spaghetti squash, or homemade keto egg noodles)
For the stir-fry:
2 large eggs, scrambled
1 tbsp butter or coconut oil
1 tbsp soy sauce (or coconut aminos for lower carb)
1 tsp sesame oil
1 clove garlic, minced
½ tsp ground ginger (optional)
½ tsp chili flakes (optional, for spice)
Green onions or cilantro (for garnish)
Instructions
Prep noodles:
Rinse shirataki noodles under cold water. Boil 2 minutes, then dry in a skillet over medium heat until excess moisture is gone.
Cook eggs:
In a pan, melt butter and scramble eggs until just set. Remove and set aside.
Stir-fry base:
In the same pan, add sesame oil and garlic. Sauté until fragrant.
Add noodles, soy sauce, ginger, and chili flakes. Toss well.
Combine:
Return scrambled eggs to the pan, mix everything together.
Finish:
Garnish with chopped green onions or cilantro. Serve hot.
✅ Macros (per serving, 2 servings total):
Net Carbs: ~3g
Protein: ~10g
Fat: ~9g
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