Konjac Noodle Cabbage Stir Fry

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Konjac Noodle Cabbage Stir Fry

An Asian style stir fry using cabbage and thin konjac/shirataki noodles.

Course Main Course

Cuisine Asian, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

Keyword cabbage stir fry, crackslaw, gluten free noodles, gluten free stir fry, keto noodles, keto stir fry, konjac noodles, lchf noodles, lchf stir fry, low carb nikki, low carb noodles, low carb stir fry, paleo stir fry, shirataki noodles

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 390.2kcal

Ingredients

400 g spaghetti style konjac noodles 2 packets
3 tbsp coconut oil
1 kg pork leg chops, bone removed, diced
2 cubes garlic paste or 2 tsp minced garlic
2 cubes ginger paste or 2 tsp minced ginger
1/2 small cabbage, shredded
2 red capsicums/bell peppers, sliced
2 green capsicums/bell peppers, sliced
150 g bean sprouts
1/4 cup tamari soy sauce sub coconut aminos for paleo
10 drops stevia glycerite
white pepper, to taste
3 tsp sesame oil

Instructions

Drain konjac noodles and rinse well in hot water. Set aside to drain further. Combine tamari and stevia glycerite and set aside.
Heat 1 tablespoon coconut oil in a wok. Add pork and stir fry until cooked. Remove to a plate. Add remaining coconut oil and heat. Add garlic, ginger and cabbage. Stir fry until cabbage has cooked down. Add capsicum and bean sprouts. Stir fry for a few minutes.
Add in noodles, cooked pork, sauce and pepper. Toss and stir fry until well combined and heated through. Remove from heat and drizzle over sesame oil. Toss through.

Notes

Net Carbs - 7g

Nutrition