Keto Japchae

Keto Japchae is a deliciously savory Korean stir-fried dish made with low-carb glass noodles, vegetables, and protein, perfect for a nourishing breakfast. This unique version keeps it keto-friendly while retaining the classic flavors of traditional Japchae.

Ingredients

• Shirataki noodles - 200 grams
• Spinach - 100 grams
• Bell pepper (red) - 1 medium, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Egg - 2 large, beaten
• Sesame seeds - 1 tablespoon, for garnish
• Salt - to taste
• Pepper - to taste

Steps

1. Rinse the Shirataki noodles under cold water and boil them for 2-3 minutes to remove the odor. Drain and set aside.
2. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Add the sliced bell pepper and mushrooms to the skillet. Stir-fry for 3-4 minutes until softened.
4. Add the spinach and cook for another 2 minutes until wilted.
5. Push the vegetables to one side of the skillet and pour in the beaten eggs on the other side. Scramble the eggs until fully cooked, then mix with the vegetables.
6. Add the cooked Shirataki noodles to the skillet, along with the soy sauce. Stir everything together until well combined and heated through, about 2-3 minutes.
7. Season with salt and pepper to taste, then remove from heat.
8. Serve hot, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 215
• Protein: 14 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 186 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for a keto diet.
• Rich in vitamins and minerals from the vegetables.

Tags