Keto Yaki Udon

Keto Yaki Udon is a delicious low-carb twist on the traditional Japanese stir-fried noodle dish, using spiralized vegetables to create a satisfying and flavorful meal. Packed with umami from soy sauce and sesame oil, this dish is both healthy and indulgent.

Ingredients

• Zucchini - 2 medium-sized
• Shirataki noodles - 200 grams
• Chicken breast - 200 grams, sliced thinly
• Soy sauce (or tamari for gluten-free) - 3 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Bell pepper - 1 medium, sliced
• Green onions - 2, chopped
• Carrots - 1 medium, julienned
• Mushrooms (shiitake or button) - 100 grams, sliced
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Spiralize the zucchini using a spiralizer or julienne peeler to create 'udon' noodles and set aside.
2. Rinse the shirataki noodles under cold water, then boil for 2-3 minutes. Drain and set aside.
3. In a large skillet or wok, heat sesame oil over medium-high heat. Add the minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
4. Add the sliced chicken breast and cook until browned and cooked through (about 5-7 minutes).
5. Add the sliced bell pepper, carrots, and mushrooms to the skillet, stirring for another 3-4 minutes until the vegetables are tender.
6. Stir in the zucchini noodles and shirataki noodles, mixing well with the chicken and vegetables.
7. Pour in the soy sauce and season with salt and black pepper to taste. Cook for another 2-3 minutes, allowing the flavors to meld.
8. Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 35 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in vitamins and minerals from the vegetables, promoting overall health.

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