Keto Vegetable Noodles

Keto Vegetable Noodles offer a delightful twist on traditional pasta, using spiralized vegetables to create a low-carb, flavorful dish. With a savory Korean-inspired sauce, this dish is both satisfying and nutritious.

Ingredients

• Zucchini - 2 medium
• Shirataki noodles - 200 grams
• Bell pepper - 1 medium, sliced
• Carrot - 1 small, julienned
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce (low sodium) - 3 tablespoons
• Sesame oil - 1 tablespoon
• Red chili flakes - 1/2 teaspoon
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Spiralize the zucchini using a spiralizer or julienne peeler and set aside.
2. Rinse the shirataki noodles under cold water and drain well.
3. In a large skillet, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
4. Add the sliced bell pepper and julienned carrot to the skillet, stir-frying for 3-4 minutes until slightly softened.
5. Stir in the shirataki noodles and zucchini noodles, mixing well to combine with the vegetables.
6. Pour the soy sauce over the mixture and sprinkle in red chili flakes, stirring to coat everything evenly. Cook for an additional 3-5 minutes until heated through.
7. Season with salt and black pepper to taste. Remove from heat.
8. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it ideal for a ketogenic diet.
• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber, promoting digestive health.

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