[RECIPE] Creamy Konjac Noodles with Chicken – Low Carb #16

MACROS (1 serving)
700 kcal | P: 49 g | F: 42 g | C: 33 g

Creamy, quick, and ultra simple “throw it in the pan and it’s ready” style meal. Chicken sautéed in coconut oil, crunchy Asian-style vegetables, and coconut vegan yogurt that works here like a sauce – no flour, no thickeners, no unnecessary fuss.

📋 Ingredients – what do you need?

• 25 g coconut oil
• 200 g chicken breast (skinless)
• 200 g Asian vegetable mix (frozen)
• 150 g natural coconut vegan yogurt
• 10 g sesame seeds (hulled)
• 200 g konjac noodles

Optional for taste:

• salt, pepper
• garlic (fresh or granulated)
• a pinch of chili
• lemon or lime juice

👩‍🍳 How to prepare step by step?

1. Cut the chicken into pieces or strips.
2. Heat coconut oil in a pan.
3. Add the chicken and cook for 2–4 minutes until lightly browned.
4. Add the Asian vegetable mix and cook for another 4–6 minutes.
5. Add the coconut vegan yogurt and mix – it will form a creamy sauce.
6. Rinse the konjac noodles in a strainer and add them to the pan.
7. Heat everything together for 1–2 minutes.
8. Finally, sprinkle with sesame seeds and serve immediately.

🌟 How to make it?

• Ready in 10–15 minutes – perfect when you’re short on time.
• Creamy sauce without dairy thanks to coconut vegan yogurt.
• High volume and filling – vegetables + protein.
• Konjac noodles are a great option for keto.

💡 Pro tip – how to serve and modify?

• Add soy sauce or tamari for a more Asian flavor.
• Ginger will boost aroma and freshness.
• Like it spicy? Add chili and garlic.
• Toast the sesame seeds in a dry pan for 30 seconds – they’ll be more aromatic.

KONJAC SHIRATAKI NOODLES buy here

ORGANIC COCONUT OIL buy here