As I write this, I am sitting eating my lunch of these keto Singapore noodles. I have to say, Erika has nailed this recipe. Traditional Singapore noodles are delicious, but very high in carbs with the noodles. This keto Singapore noodles is all the Singapore noodle flavour and textures without all those carbs.
When Erika and I were first dating we used to meet up in Newtown in Sydney and have a big bowl of Singapore noodles. Singapore noodles will forever take me back to that time when Erika and I first met and fell in love. I don’t even think we have really had Singapore noodles since those days.
Traditionally, Singapore noodles are made using rice vermicelli noodles, seasoned with curry powder and combined with vegetables, scrambled eggs and meat like prawns, beef, chicken. Erika was sure she could easily make keto Singapore noodles using shirataki noodles.
The angel hair miracle noodles that can be found at Coles and Woolworths work perfectly in this recipe. They offer the same texture and noodle feel that the rice vermicelli noodles do in the traditional Singapore noodle recipe.
Shirataki noodles are thin, translucent noodles originally from Japan. They are made from the konjac yam and can also be known as konjac noodles. They are a very popular noodle replacement in the low carb and keto community as they are zero carb and are very similar to a rice noodle in texture.
We love using these noodles when we are looking for a pasta fix or in Asian dishes like these keto Singapore noodles as a rice noodle replacement. They are now easily accessible in Australia with several different options.
- Slendier noodles can be found at Coles and Woolworths in the health food section. They come in different varieties including angel hair, fettuccine, lasagne, noodle and rice.
- Changs lo cal noodles can be found at Woolworths in the Asian section of the supermarket. They came in traditional noodles and ribbon noodle styles.
- Miracle noodles are available from iHerb. They have some flavoured options – garlic & herb and spinach. They also have rice, angel hair and fettuccine.
When preparing shiratake noodles, it’s best to rinse them well as they can have a fishy smell. Rinsing them seems to neutralise the smell. Shiratake noodles have no flavour that makes them a perfect noodle as they take on the flavours of the dish you are making.
- Rinse the noodles well under cold water. We tend to put them under running water for 3-5 minutes to wash away any of the fishy smell.
- These noodles are best served immediately. We have had them reheated, but they taste best if cooked and served straight away.
Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.
You may need –
- We cooked ours in a large frying pan, but a wok would also work well.
Keto Singapore Noodles
I have just finished eating my keto Singapore noodles for lunch and I can honestly say, this dish is amazing. It tastes exactly like the traditional Singapore noodles to me. The spice and flavour from the curry powder paired with egg, noodles and cabbage is absolutely delicious. The prawns and the chicken together are perfect in this dish.
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Teriyaki Chicken Rice Bowl
- Mexican Chicken Salad
- Mexican tuna salad
- Tuna Salad without Mayo
- Panko Chicken
- Cream Cheese Pasta
- Lemon Chicken Marinade
- Mexican chicken marinade
- Smoked Chicken Salad
- Tandoori Chicken Salad
- 1 packet angel hair shiritaki noodles (250g net)
- 2 eggs
- 200 g prawns, peeled and deveined
- 1 chicken thigh, skinless and boneless (approx. 130g)
- 150 g cabbage, thinly sliced
- coconut oil for frying
- salt and pepper
- Combine all ingredients in a small bowl and stir until smooth and completely combined
- Rinse the noodles well in cold running water for a few minutes to remove any smell. Set aside to drain well. Once drained dry on a paper towel or a clean tea towel to remove as much liquid as possible
- Thinly slice chicken thigh and season with salt and pepper
- Dry prawns with a paper towel and season with salt and pepper
- Whisk the 2 eggs together in a small bowl
- Heat a non-stick frying pan or wok over medium high heat and then add some coconut oil
- Pour in the egg mixture and swirl the pan around to create a large thin omelette. Allow to set and then roll up and remove from the pan and set aside
- Return the pan to the heat and add a little more coconut oil if necessary. Add the prawns and cook for 1-2 minutes on each side until just cooked through. Once the prawns are ready remove from the pan and set aside with the omelette
- Return the pan to the heat and add a little more coconut oil if necessary. Stir fry the chicken thigh strips until cooked through, this will take 2-3 minutes. Once the chicken is cooked remove from the pan and set aside with the omelette
- Return the pan to the heat and add a little more coconut oil if necessary. Add the sliced cabbage and stir fry for 3-4 minutes until it is browned and wilted
- Thinly slice the egg omelette roll until it is in strips
- Add the noodles, chicken, omelette strips and prawns to the pan and toss to heat through and combine
- Add the sauce to the noodle mix and toss through to ensure it is thoroughly coated and cook for a further 2-3 minutes until it is fragrant and fairly dry
- Serve immediately. Garnish with sliced spring onion if desired