Keto Yaki Soba

Keto Yaki Soba is a low-carb twist on the traditional Japanese stir-fried noodle dish, featuring zucchini noodles tossed with savory vegetables and protein. This dish is not only delicious but also a perfect fit for a ketogenic lifestyle, providing a satisfying meal without the carbs.

Ingredients

• Zucchini - 2 medium, spiralized
• Chicken breast - 200 grams, thinly sliced
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Bell pepper - 1 medium, sliced
• Carrot - 1 small, julienned
• Green onions - 2, chopped
• Mushrooms - 100 grams, sliced
• Cabbage - 100 grams, shredded
• Red chili flakes - 1/2 teaspoon (optional)
• Salt and pepper - to taste

Steps

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
3. Add the sliced chicken breast to the skillet, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
4. Add the sliced bell pepper, mushrooms, carrot, and cabbage to the skillet, and stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
5. Stir in the spiralized zucchini noodles, soy sauce, and red chili flakes (if using), tossing everything together for 2-3 minutes until the zucchini is heated through.
6. Remove from heat and garnish with chopped green onions before serving.

Nutrition

• Calories: 320
• Protein: 34 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Packed with vitamins and minerals from fresh vegetables.

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