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Konjac or shirataki noodles = 2 packets (400 g) (You can also use any type of konjac or shirataki noodles)

Leftover roast & bbq pork (cubed) = 1 cup

Medium shrimps = 1 cup (deveined with tail intact)

Cabbage (shredded) = 2 cups

Carrot (strips) = 1 cup

Minced garlic = 2 to 3 tbsp

Spring onions (cut lengthwise) = 1/2 cup

Fresh red chilies = 1 small (optional)

Soy sauce, tamari or liquid aminos = 2 to 4 tbsp

Fish sauce = 2 to 3 tbsp (Optional. You can replace with salt to taste)

White pepper = 1 tsp

Coconut oil = 30 to 50 ml (You can also use any keto friendly oil)

Sesame oil = 1 tbsp

1.  Drain the noodles. Pan fry the noodles without oil until squeaky to remove excess water. This is an important step so that the noodles will not be watery and able to absorb the sauce well. Set aside.

2.  In a pan, stir fry the minced garlic with oil until fragrant.

3.  Add the cubed meat and cook for a while. Then add the shrimps and cook for a while.

4.  Add the noodles, seasonings and mix well.

5.  Add the cabbage, carrots and mix well. Taste and adjust accordingly.

6.  Add the spring onions, chilies and stir fry for a while.

7.  Turn off the heat.

8.  Drizzle with the sesame oil then mix to combine.

9.  Transfer to a plate and serve warm.

[Total servings = 2]

NUTRITION INFO PER SERVING

Total Carb = 10.5 g

Dietary Fiber = 3.8 g

Net Carb = 6.7 g

Calories = 224

Total Fat = 3.3 g

Protein = 39.1 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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