• Krista Smith, FNTP

Low Carb Protein Noodle Bowl

Updated: May 3

Click the image for a printable PDF version!

I've been making this low carb noodle bowl on repeat all week for my lunch!


To make this low carb, I used Wonder Noodles from Thrive Market. You can find them using my link here! Wonder Noodles are made from konjack flour, a plant that is almost all fiber, which means only a few carbs per serving!

I adore the thinness of the angel hair pasta, but you could use the thicker spaghetti style if you prefer a more substantial noodle.


Definitely use all the seasonings in the recipe and adjust if you like more or less of something. I've found adding sriracha chile sauce adds some great flavor if you want it spicy.


Just about any protein will work in this recipe. I used shrimp in this one day and another day some canned chicken (drained). If you have leftover chicken or beef, throw it in! I recommend swapping out the chicken broth and using beef broth if you're making it with beef so the flavors match.


This recipe makes one large serving, but feel free to divide it in half for a lighter meal. Warning: You may not want to share!


CLICK THE IMAGE FOR A PRINTABLE PDF VERSION!


Low Carb Protein Noodle

Bowl


By Krista Smith, FNTP


Missing ramen? This noodle bowl, made with shirataki noodles is all that and then some with just 6 grams net carbs for the entire recipe! Choose whichever protein you like to customize it to your taste.


Prep time: About 5 minutes

Cook time: About 10 minutes

Serves 1-2


Ingredients:

2 tsp toasted sesame oil

1 green onion, minced, green and white parts divided

1 medium carrot, peeled into ribbons

7 large raw shrimp, thawed, deveined, no tail** see below for other protein options

1T coconut aminos or to taste (or gluten free tamari-omit salt if using tamari)

1 tsp oyster sauce

½ tsp fish sauce

¼ tsp onion powder

¼ tsp garlic powder

¼ tsp ginger powder (or ½ tsp chopped fresh ginger)

Pinch of sea salt or to taste

1 1/2C chicken broth/stock or bone broth (use vegetable or beef stock if using beef as your protein)

1 (7 oz) package angel hair or spaghetti style shirataki noodles, drained and rinsed


Optional add-ins:

1 hardboiled egg (on top, for serving)

Sprinkle of Trader Joe’s Nori Komi Furikake Japanese Multi-Purpose Seasoning

Sriracha chile sauce

Cilantro


Procedure:

Heat sesame oil in a medium saucepan on medium-high heat. Add the white parts of the green onion and carrot. Saute for 2 minutes or until slightly soft.


Add your protein and cook until warmed through (shrimp should turn opaque and pink).

Add the coconut aminos, oyster sauce, fish sauce, onion and garlic powders, salt and stir to combine. Pour in the broth and add in the noodles. Bring to a boil and then reduce heat to med-low and simmer for a few minutes.


Top with optional add-ins, if desired.

**Protein choices: Cooked chicken (shredded or cubed) or 5 oz can organic chicken breast, strips of beef, cooked white fish of choice, such as tilapia or bass.

Vegan option: Omit fish and oyster sauces, use vegetable stock and omit proteins listed above.


Macros per entire recipe (for recipe as written with shrimp and 1 egg):

Calories: 313

Protein: 32.6 g

Carbs: 11.6g

Fiber: 5.8g

Net carbs: 5.8g

Fat: 15.7g

Palmdale, CA

info@your180health.com

661.400-8220

Krista Smith
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Nutritional Therapy Practitioner

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