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Low Carb Combination Singapore NoodlesBacon, shrimp & chicken are the combination that makes these Low Carb Combination Singapore Noodles so great. Well, that, along with Sugar-Free Sweet Soy & curry powder.

I have a fondness for Asian dishes and flavors that has never faltered. The saltiness of tamari, the crunch of fresh stir-fried vegetables, and the huge variety of dishes have all contributed to my love – as I type with my left hand, I am ferrying these delicious noodles to my mouth via chopsticks in my right hand.

Ensure that you wash the celery & bok choy very well before cutting. There’s nothing worse that finding dirt and grit in your finished noodles.

This recipe makes 2 serves and is great reheated the following day.

When eating Konjac or Shirataki noodles make sure to drink extra water as the noodles will swell in your stomach. Eating excessive amounts of the noodles can cause gastric distress, stick to the serving size on the packet and you’ll be fine.

Low Carb Combination Singapore Noodles

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Ingredients for Making Your Low Carb Combination Singapore Noodles:

  • 1 packet of Angel Hair Konjac Noodles
  • 1 tablespoon of Sesame Oil
  • 2 slices of Bacon, thinly sliced
  • 5 ounces of Chicken Thigh, thinly sliced
  • 1 clove of Garlic, finely chopped
  • 1 small Onion, thinly sliced
  • 1 stick of Celery, thinly sliced
  • 3 ounces of Cooked Shrimp (Prawns), roughly chopped
  • 2 teaspoons of Curry Powder
  • 2 tablespoons of Sugar-Free Sweet Soy Sauce
  • 1 bunch of Bok Choy, sliced
  • 2 ounces of Bean Sprouts

Instructions for Making Your Low Carb Combination Singapore Noodles:

  1. Prepare the Konjac Noodles by placing them into a colander and running hot water over them for 3 minutes. Leave to drain well.
  2. Prepare the remaining ingredients and have them ready to throw in quickly.
  3. Add the sesame oil to a wok or a large non-stick frying pan over high heat.
  4. Add the bacon and saute for 1 minute.
  5. Add the chicken and saute for 2-3 minutes, until browned all over.
  6. Add the onion & garlic and saute for 2 minutes, stirring well.
  7. Next, add the celery, prawns and curry powder and stir well.
  8. Push the ingredients to the sides of the pan leaving a space in the centre, add the drained konjac noodles and stir the ingredients together.
  9. Saute for 2 minutes before adding the Sugar-Free Sweet Soy.
  10. Add the bok choy and bean sprouts and toss through, ensure all ingredients are covered in the sauce.
  11. Continue cooking for 1-2 minutes until the bok choy has softened slightly.
  12. Remove from the heat and serve immediately.

Low Carb Combination Singapore Noodles

If you want to make a larger batch of Low Carb Combination Singapore Noodles, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.
Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

Low Carb Combination Singapore Noodles (Gluten Free, Grain Free, Keto)
Low Carb Combination Singapore Noodles (Gluten Free, Grain Free, Keto)
Low Carb Combination Singapore Noodles
4.5 from 8 votes
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Low Carb Combination Singapore Noodles

Bacon, shrimp & chicken are the combination that makes these Low Carb Combination Singapore Noodles so great. Well, that, along with Sugar-Free Sweet Soy & curry powder.
Course Dinner, Lunch
Cuisine Chinese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 serves
Calories 397 kcal
Author Gerri

Ingredients

  • 1 pkt Angel Hair Konjac Noodles
  • 1 tablespoon sesame oil
  • 2 slices bacon thinly sliced
  • 5 ounces Chicken Thigh thinly sliced
  • 1 clove garlic finely chopped
  • 1 small Onion thinly sliced
  • 1 stick celery thinly sliced
  • 3 ounces cooked shrimp (prawns), roughly chopped
  • 2 teaspoons curry powder
  • 2 tablespoons sugar-free sweet soy sauce
  • 1 bunch bok choy sliced
  • 2 ounces bean sprouts

Instructions

  1. Prepare the Konjac Noodles by placing them into a colander and running hot water over them for 3 minutes. Leave to drain well.
  2. Prepare the remaining ingredients and have them ready to throw in quickly.
  3. Add the sesame oil to a wok or a large non-stick frying pan over high heat.
  4. Add the bacon and saute for 1 minute.
  5. Add the chicken and saute for 2-3 minutes, until browned all over.
  6. Add the onion & garlic and saute for 2 minutes, stirring well.
  7. Next, add the celery, prawns and curry powder and stir well.
  8. Push the ingredients to the sides of the pan leaving a space in the centre, add the drained konjac noodles and stir the ingredients together.
  9. Saute for 2 minutes before adding the Sugar Free Sweet Soy.
  10. Add the bok choy and bean sprouts and toss through, ensure all ingredients are covered in the sauce.
  11. Continue cooking for 1-2 minutes until the bok choy has softened slightly.
  12. Remove from the heat and serve immediately.

Nutrition

Nutrition Facts
Low Carb Combination Singapore Noodles
Amount Per Serving
Calories 397 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 135mg 45%
Sodium 630mg 26%
Potassium 362mg 10%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 2g
Protein 32g 64%
Vitamin A 32%
Vitamin C 33%
Calcium 8%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.