Keto Egg Roll Noodle Bowl – Easy Stir-Fry Recipe

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Keto Egg Roll Noodle Bowl in a white bowl on a checked cloth
Keto Egg Roll Noodle Bowl

Our Keto Egg Roll Noodle Bowl is a quick and easy low carb dinner, that only uses 1 pan! It’s a delicious Chinese inspired pork stir fry that we can’t get enough of!

Don’t like pork? No worries, just swap it out for your preferred ground protein – chicken, beef, lamb, etc.

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This Keto Egg Roll Noodle Bowl recipe makes 4 serves. 1 serving has 3g net carbs.

Store leftover Keto Egg Roll Noodle Bowl in the fridge for up to 4 days, or freeze for up to 3 months.

Keto Egg Roll Noodle Bowl Ingredients

Keto Egg Roll Noodle Bowl Ingredients cooking in a frying pan
Keto Egg Roll Noodle Bowl Ingredients
  • 2 tablespoons of Sesame Oil, toasted
  • 3 cloves of Garlic, finely chopped
  • 1 pound of Ground Pork
  • ½ teaspoon of Ground Ginger
  • 1 tablespoon of Sriracha
  • 1 cup of Green Cabbage, shredded
  • 1 cup of Red Cabbage, shredded
  • 1 pkt of Shirataki Noodles, rinse and drained well
  • ¼ cup of Tamari Sauce
  • Salt, to taste
  • Pepper, to taste
  • 2 Scallions, thinly sliced
  • 1 tablespoon of Sesame Seeds, toasted

How to Make Keto Egg Roll Noodle Bowl

Keto Egg Roll Noodle Bowl in a white bowl on a checked cloth
How to make Keto Egg Roll Noodle Bowl
  1. Place a large nonstick frying pan over high heat and add the oil and garlic. Saute for 1 minute.
  2. Add the ground pork and brown, breaking it into small pieces.
  3. Add the ground ginger and sriracha. Mix well.
  4. Add the cabbage and stir through, cook for 3-4 minutes before adding the shirataki noodles.
  5. Once the noodles are mixed through, add the tamari sauce.
  6. Cook for 5-6 minutes, until the cabbage has softened and the noodles are warmed through.
  7. Taste and add salt and pepper, if desired.
  8. Sprinkle over half the scallions and sesame seeds and mix well.
  9. Serve hot, sprinkled with the remaining scallions and sesame seeds. Add a drizzle of Sriracha, if you like it hot!
Keto Egg Roll Noodle Bowl in a white bowl on a checked cloth

Keto Egg Roll Noodle Bowl

Our Keto Egg Roll Noodle Bowl is a quick and easy low carb dinner, that only uses 1 pan! It’s a delicious Chinese inspired stir fry that we can’t get enough of!
5 from 2 votes
Print Pin Rate
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Prep Time: 10 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 30 minutes
Servings: 4 serves
Calories: 396kcal
Author: Gerri

Ingredients

Instructions

  • Place a large nonstick frying pan over high heat and add the oil and garlic. Saute for 1 minute.
  • Add the ground pork and brown, breaking it into small pieces.
  • Add the ground ginger and sriracha. Mix well.
  • Add the cabbage and stir through, cook for 3-4 minutes before adding the shirataki noodles.
  • Once the noodles are mixed through, add the tamari sauce.
  • Cook for 5-6 minutes, until the cabbage has softened and the noodles are warmed through.
  • Taste and add salt and pepper, if desired.
  • Sprinkle over half the scallions and sesame seeds and mix well.
  • Serve hot, sprinkled with the remaining scallions and sesame seeds. Add a drizzle of Sriracha, if you like it hot!

Video

Nutrition

Calories: 396kcal | Carbohydrates: 4g | Protein: 21g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 967mg | Potassium: 451mg | Fiber: 1g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 18mg | Calcium: 61mg | Iron: 2mg
Keto Egg Roll Noodle Bowl in a white bowl on a checked cloth
Low Carb Egg Roll Noodle Bowl

Looking for more delicious Keto stir-fried recipes; try our;

To make a larger batch of this Keto Egg Roll Noodle Bowl recipe adjust the servings above.

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