This is a keto-fied version of Fried Noodles, or Mee Goreng, inspired by the Japanese version of Yaki Udon. These have a slight Indian influence on them since my friend is from Brunei. His mom used to get this for him whenever she went to the coffee shop, and he wanted to re-create it!
The typical ingredients in this are ketchup, chili paste, potato, tomato, tofu, sweet and dark soy sauce, and it’s served with a citrus and chili sauce. There are three well known versions of this: chicken, beef, and seafood. For the chicken version (what we are making), it’s usually served with bite-sized pieces of Chicken Tandoori and is very popularly served in Indian coffee shops.
If you’re feeling a little more adventurous and want it to be a bit on the spicier side, you can always take your favorite chili paste (Sambal Olek has very few carbs for the spicy punch it gives) and saute it with the garlic and spring onion while cooking.
Note: If you’re not a fan of Zoodles, Shirataki Noodles would work just fine – drain, rinse, and dry cook the noodles on a high heat and have everything else ready.
Yields 1 serving of Thai Chicken Zoodles
The Preparation
- 3 ounces boneless, skinless chicken thighs
- 1 teaspoon curry powder
- salt and pepper, to taste
- 1 teaspoon soy sauce, or coconut aminos
- 1/2 teaspoon oyster sauce
- 1/8 teaspoon white pepper
- 15 grams green onion
- 1 teaspoon fresh garlic
- 3 ounces zucchini
- 1 tablespoon butter
- 1 tablespoon coconut oil
- 1 large egg
- 1 ounce mung bean sprouts
- 2 medium bird's eye chile pepper, chopped
- 1 teaspoon lime juice
The Execution
1. Season the Chicken with 1/2 tsp. Curry Powder and a pinch of Salt and Pepper. Keep aside for a while.
2. Prepare the sauce by combining 1 tsp. Soy Sauce, 1/2 tsp. Oyster Sauce, and 1/8 tsp. White Pepper.
3. Finely chop Spring Onion and Garlic and make Zoodles out of Zucchini. I use this spiralizer to do so.
4. Fry the seasoned Chicken with 1 tbsp. Unsalted Butter until brown. When done, slice to bite-sized pieces.
5. In the same pan, melt 1 tbsp. Coconut Oil on high heat. Saute chopped Spring Onion until fragrant.
6. Add chopped Garlic and again saute until fragrant.
7. Crack an Egg into the pan and make a scrambled egg. Saute until slightly brown.
8. Add in Bean Sprouts and Zoodles. Mix everything well together.
9. Add in the sauce and stir. Reduce until there is little liquid left.
10. Add in the fried Chicken pieces and stir.
11. Garnish with a few chopped Red Chilies and squeeze some Lime Juice on top. Serve while hot!
This makes a total of 1 serving of Thai Chicken Zoodles. The serving comes out to be 462 calories, 38.1g fats, 6.1g net carbs, and 24g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3 ounce boneless, skinless chicken thighs | 122 | 7.6 | 0 | 0 | 0 | 14.4 |
| 1 teaspoon curry powder | 7 | 0.3 | 1.2 | 1.1 | 0.1 | 0.3 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon soy sauce | 3 | 0 | 0.3 | 0 | 0.2 | 0.4 |
| 1/2 teaspoon oyster sauce | 2 | 0 | 0.3 | 0 | 0.3 | 0 |
| 1/8 teaspoon white pepper | 1 | 0 | 0.2 | 0.1 | 0.1 | 0 |
| 15 gram green onion | 5 | 0 | 1.1 | 0.4 | 0.7 | 0.3 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 3 ounce zucchini | 13 | 0.3 | 2.3 | 0.9 | 1.4 | 1 |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 1 tablespoon coconut oil | 122 | 13.5 | 0 | 0 | 0 | 0 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1 ounce mung bean sprouts | 9 | 0.1 | 1.7 | 0.5 | 1.2 | 0.9 |
| 2 medium bird's eye chile pepper | 2 | 0 | 0.5 | 0.1 | 0.4 | 0.1 |
| 1 teaspoon lime juice | 1 | 0 | 0.4 | 0 | 0.4 | 0 |
| Totals | 469 | 38.6 | 9.3 | 3.2 | 6.2 | 24.7 |
Thai Chicken Zoodles
Ingredients
- 3 ounce boneless, skinless chicken thighs
- 1 teaspoon curry powder
- salt and pepper to taste
- 1 teaspoon soy sauce or coconut aminos
- ½ teaspoon oyster sauce
- ⅛ teaspoon white pepper
- 15 gram green onion
- 1 teaspoon fresh garlic
- 3 ounce zucchini
- 1 tablespoon butter
- 1 tablespoon coconut oil
- 1 large egg
- 1 ounce mung bean sprouts
- 2 medium bird's eye chile pepper chopped
- 1 teaspoon lime juice
Instructions
- Season the chicken with curry powder, salt, and pepper. Set aside.
- Combine the soy sauce, oyster sauce, and white pepper to create the sauce.
- Chop the green onion and garlic finely, and make zoodles out of the zucchini — I use a spiralizer for this.
- Sauté the seasoned chicken in butter until browned. When done, slice into bite-sized pieces.
- In the same pan, melt the coconut oil over high heat. Sauté the chopped green onion until fragrant.
- Add the chopped garlic and again sauté until fragrant.
- Crack the egg into the pan and scramble. Sauté until lightly browned.
- Add the bean sprouts and zoodles. Mix everything together well.
- Add in the sauce and stir to coat everything evenly. Reduce the sauce until there is little liquid left.
- Add in the fried chicken pieces and stir.
- Garnish with a few chopped red chiles and squeeze the lime juice on top. Serve while hot!
