Kimchi and Shrimp stir fry

keto friendly recipes Kimchi and Shrimp stir fry with low carb Shirataki noodles Sweet Savant America's best food blog

Keto friendly Kimchi and Shrimp stir fry with low carb Shirataki noodles

Since I’ve been on this low carbohydrate/high fat keto diet I have been craving noodles. Thankfully super low carb shirataki noodles are available to save the day. I’ve used these noodles before in my recipe for Garlicky Greens and Shirataki noodles

Kimchi and Shrimp stir fry Miracle noodle Shirataki noodles with sauteed greens gluten free, vegan low carb

as well as my recipe for Instant Pot, low carb beef noodle soup.

Kimchi and Shrimp stir fry Instant Pot Thai inspired beef noodle soup low carb shirataki noodles sweetsavant.com America's best food blog

Feel free to substitute your favorite noodle if you like, rice noodles, as well as wheat noodles, work well in this recipe. You can even use whole wheat spaghetti in a pinch.

Check the label on your kimchi to be sure it has no sugar added.

When I used these shirataki noodles previously I just drained them (they come packed in liquid) rinsed them and added them to my dish. Recently I read that tossing the noodles in a dry, non-stick skillet helps the texture become chewier. I gave it a try but I didn’t really find the extra step necessary.

I demonstrated this on my Instagram Insta-story…are you following me on Instagram? I post lots of great behind the scenes info there.

keto friendly kimchi and shrimp stirfry with shirataki noodles sweet savant America's best food blog

Here’s an Amazon affiliate link if you would like to order the noodles, you may have trouble finding these in your local grocery store

keto friendly recipes Kimchi and Shrimp stir fry with low carb Shirataki noodles Sweet Savant America's best food blog

Kimchi and Shrimp stir fry with low carb Shirataki noodles
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 3 packages of shirataki "Miracle noodles"
  • 6 ounces of thick bacon, cut into ½ inch thick pieces
  • 12 ounces of peeled and deveined shrimp, patted dry
  • 12 ounces of boc choy or spinach
  • 1 cup kimchi
Instructions
  1. Rinse and drain shirataki noodles
  2. THIS STEP IS OPTIONAL heat the noodles in a dry nonstick skillet for 10 minutes on medium heat, tossing occasionally.
  3. In another pan, while the shirataki noodles are toasting, cook the bacon until crisp and the fat renders.
  4. Toss in the shrimp and vegetables and cook until the shrimp has curled and turned pink, about 4-5 minutes
  5. Add in shirataki noodles and serve

 

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