This easy and flavorful Low Carb Keto Sesame Asian Kelp Noodles stir-fry is packed with tender chicken, crisp veggies, and chewy kelp noodles, all coated in a savory sesame garlic sauce. It’s a quick and nutritious meal perfect for busy nights! Swap the chicken for shrimp or tofu, and adjust the spice to your taste.
Ingredients Needed
Stir Fry:
- 450g / 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 340g / 12 oz kelp noodles
- 280g / 10 oz mushrooms (sliced)
- 200g / 2 cups broccoli (cut into small florets)
- 3 large carrots (cut into bite-sized pieces)
- 1 tsp olive oil
Sauce:
- 80ml / 1/3 cup coconut aminos
- 2 tbsp toasted sesame oil
- 2 cloves garlic (minced or crushed)
- 3 tbsp sesame seeds
How To Make Low Carb Keto Sesame Asian Kelp Noodles
- Cook the mushrooms: Heat olive oil in a large skillet or wok over medium heat. Add mushrooms and cook for 5-8 minutes, stirring occasionally, until the liquid evaporates.
- Stir-fry the chicken and vegetables: Add the chicken, carrots, and broccoli, ensuring the chicken touches the pan. Stir-fry for 6-8 minutes, until the chicken is cooked but still tender.
- Make the sauce: In a small bowl, whisk together coconut aminos, toasted sesame oil, garlic, and sesame seeds.
- Add noodles and sauce: Toss in the kelp noodles and pour the sauce over the stir-fry. Stir well and cook for 5 minutes until heated through. Season with salt if needed.
Recipe Tips
- Soften the kelp noodles: Rinse them well and soak in warm water for 5-10 minutes to improve texture and remove any firmness.
- Cook the chicken properly: Make sure the chicken pieces touch the pan for an even golden sear and avoid overcooking to keep them juicy.
- Stir-fry in stages: Cook mushrooms first until dry, then add the chicken and veggies. This prevents everything from getting soggy.
- Balance the sauce: Taste before adding salt—coconut aminos are naturally salty, so extra seasoning may not be needed.
- Use high heat for stir-frying: Keep the pan hot and stir quickly to get crispy vegetables and tender chicken without excess moisture.
How To Store and Reheat Leftovers?
- Refrigerate: First, let the leftover Low Carb Keto Sesame Asian Kelp Noodles cool to room temperature. Then, store them in an airtight container in the fridge for up to 3 days.
- Reheat: Preheat the oven to 175°C (350°F). Place the noodles in an oven-safe dish, cover with foil, and heat for 10-15 minutes, stirring once halfway through.
Nutrition Facts
Serving Size: 1/4 of the entire recipe
- Calories: 283
- Total Fat: 13g
- Saturated Fat: 3.4g
- Cholesterol: 47mg
- Sodium: 399mg
- Potassium: 843mg
- Total Carbohydrate: 17g
- Dietary Fiber: 5g
- Sugars: 5g
- Protein: 24g
Check out More Recipes:
- Low Carb Keto Zucchini Pizza Crust Recipe
- Low Carb Keto Cabbage Roll
- Low Carb Keto Slow Cooker Mongolian Beef Recipe
Low Carb Keto Sesame Asian Kelp Noodles Recipe
Description
This easy and flavorful Low Carb Keto Sesame Asian Kelp Noodles stir-fry is packed with tender chicken, crisp veggies, and chewy kelp noodles, all coated in a savory sesame garlic sauce. It’s a quick and nutritious meal perfect for busy nights! Swap the chicken for shrimp or tofu, and adjust the spice to your taste.
Ingredients
Stir Fry:
Sauce:
Instructions
- Cook the mushrooms: Heat olive oil in a large skillet or wok over medium heat. Add mushrooms and cook for 5-8 minutes, stirring occasionally, until the liquid evaporates.
- Stir-fry the chicken and vegetables: Add the chicken, carrots, and broccoli, ensuring the chicken touches the pan. Stir-fry for 6-8 minutes, until the chicken is cooked but still tender.
- Make the sauce: In a small bowl, whisk together coconut aminos, toasted sesame oil, garlic, and sesame seeds.
- Add noodles and sauce: Toss in the kelp noodles and pour the sauce over the stir-fry. Stir well and cook for 5 minutes until heated through. Season with salt if needed.
Notes
- Soften the kelp noodles: Rinse them well and soak in warm water for 5-10 minutes to improve texture and remove any firmness.
- Cook the chicken properly: Make sure the chicken pieces touch the pan for an even golden sear and avoid overcooking to keep them juicy.
- Stir-fry in stages: Cook mushrooms first until dry, then add the chicken and veggies. This prevents everything from getting soggy.
- Balance the sauce: Taste before adding salt—coconut aminos are naturally salty, so extra seasoning may not be needed.
- Use high heat for stir-frying: Keep the pan hot and stir quickly to get crispy vegetables and tender chicken without excess moisture.
Low Carb Keto Sesame Asian Kelp Noodles Recipe
