Keto Hakka Noodles
Making some Indo-Chinese food with Meat Noodles
Last week on my Keto Essentials series of videos I showed you how to make meat noodles. These are a great low carb/keto alternative to zucchini noodles and other spiralized veggies. Now I’ll be honest, if I go to a Chinese restaurant, I’ll order rice over noodles on any given day. Why am I giving you this information? It’s because I wanted to cook up something with these meat noodles and I realized that I had done way too many Keto pasta dishes and I wanted to do something different.
If you’ve ever eaten Chinese food in India (and I’ve talked about this) you know it’s a cuisine on it’s own. Also since I’ve never been to China I have no idea what actual Chinese food tastes like. Anyway, in our local Chinese restaurants here in India we get something called Hakka Noodles which is a favourite among most people. So I figured, this would be great to make. So today we’re making Hakka Chicken Noodles, you don’t need no extra chicken because the noodle is the chicken. Enjoy!
Protein Power
Straight up, these noodles are packed with protein because it’s made from chicken breast. So you aren’t looking at a super high fat macro from this meal, however supplement it with either our peanut butter fat bomb or our Nutella fat bomb and you’ll be sorted. But I do think it’s important to also remember that it’s not a huge deal to go a bit over your protein macros. Unless you are eating 2-3 times your actual required macros I don’t see it being a huge deal.
Nutrition Info (Per serving)
- Calories: 269
- Net Carbs: 5g
- Carbs: 8g
- Fat: 9g
- Protein: 37g
- Fiber: 3g
This recipe makes 3 servings. Get this recipe on myfitnesspal.
Keto Hakka Noodles
Ingredients
- 200 grams Meat Noodles
- 100 grams Green Bell Pepper
- 100 grams Mushrooms
- 10 grams garlic
- 1 Spring Onion
- 50 grams Cabbage
- 1 Tsp Soya Sauce Try this one
- 1 Tbsp olive oil I use this
- 1 Tsp Vinegar I recommend this one
- 1 Tsp Sriracha Sauce I use this one
- Salt & Pepper to taste
Instructions
- Heat up the oil in a wok and fry the garlic and spring onion whites.
- Once the garlic starts to brown add in all the vegetables and sautee them. Don't forget to season with salt and pepper.
- Once they have softened add in the chicken noodles and mix well
- Add the vinegar, soya sauce, sriracha sauce and mix well.
- Finish with the spring onion greens.
When initially making the noodles from the very start, why use Psyllium husk? What does it do, and can we use something else instead?
Love your grub! ?
You can skip it if you like. it kind of lightens the noodle and makes it less dense.
Looks great! Question: Regular soya sauce has gluten in it as it’s wheat based – is that ok for keto? Wanted to know your thoughts on using regular soya sauce vs. the gluten free tamari based soya sauce for keto recipes. Thank you!
If you have access to buying the gluten free stuff then go for it, I don’t have that option and I don’t think my soya sauce has wheat but overall as long as I keep it within my macros and stuff I’m okay to use what I have.
Hey Bro, You forget to mention the quantity of Chicken noodle above..
It’s written. 200g