If you’re looking for an easy low carb meal that’s packed with flavor check out this Keto Noodle Stir Fry Bowl. Loaded with veggies and Konjac noodles this stir fry will keep you full all day without weighing you down. Perfect for a weeknight meal or an on the go meal prep option. You can serve this low carb stir fry with any protein you like or just keep it vegetarian. It’s a great Dairy Free option for those who say away from lactose.
Veggies: Fresh or Frozen??
Everyone always talks about “fresh this and fresh that”. But the truth is frozen veggies can have much higher nutrient content and taste just as good. When veggies are flash frozen just after being picked the nutritional profile is locked in unlike so called fresh veggies that have sat in a truck for days during shipping and then sat out in the produce section of your local grocery store.
Now if you have access to local farmers market veggies then by all means buy fresh. I especially love fresh veggies when served raw. The crunch of fresh veggies is far superior to anything frozen but if you’re cooking the veggies the difference is minimal. Another advantage to frozen is price. For example, a bag of frozen stir fry veggies at Costco was about $10 for a giant bag. If I had purchased these same veggies fresh it would have cost me double the money and if only have a few days to use them.
Because the frozen stir fry veggies will last for a much longer period I can use them over and over, unlike fresh veggies. Fajita veggies blends for Mexican recipes are another example of veggies that are great to buy frozen. They can be used at a moment’s notice in all sorts of recipes. Think about whether you will be able to use the veggies your buying fresh and if you don’t think you will use them up before going bad than maybe frozen veggies could be a great option.
Pili Nuts are a delicious exotic nut found in the philippines. They have a buttery texture and are perfect for eating by the handful or chopped and added to stir fry. While at ketocon last year I had a chance to meet the owner of Pili Hunters and sample a few of their products. The nut butters were all fantastic with many different varieties to choose from. For this recipe I used the classic Pili Nut Butter seasoned with himalayan sea salt. The creamy texture adds body to the sauce and is a perfect alternative to peanuts used in traditional Thai sauces. I highly recommend giving these nuts a try especially if you’re looking for a high fat low carb nut.
Miracle Noodles…a love story
I’m here to tell you that miracle noodles are my new best friend. As a pasta loving carb-a-holic Miracle Noodles have been a game changer. I use them for all sorts of recipes from Italian to Asian and everything in between. Recently I got to try their Spinach Miracle Noodles. There’s no overwhelming spinach flavor and you can use any variety of miracle noodles you like. As I always mention make sure to rinse them well and drain thoroughly before adding to the recipe. I have a number of other asian Recipes using Miracle Noodles if you are looking for More Recipes
- 1 pk Spinach Miracle Noodles
- 2 cups Frozen Stir Fry Veggie Medley
- 2 tbsp Coconut Aminos
- 2 tbsp Pili Hunters Nut Butter
- 2 tbsp Chopped Pili Nuts
- 2 tbsp Cilantro
- 1 tbsp Avocado Oil
- 1 tbsp Sambal Oelek
- 1 tbsp Minced Garlic
- 1 tbsp Minced Ginger
- 1 tbsp Fish Sauce
- 1 Tbsp Fresh Lime Juice
- 2 tsp Sesame Oil
- 1 tsp Dak's Asian Zing Seasoning
- ¼ tsp Real Salt
- In a wok sauté garlic, ginger and Sambal Oelek in avocado oil just long enough to bloom the flavors, then add your drained and rinsed spinach miracle noodles.
- Sauté for about a minute then add your stir fry veggies and Asian zing seasoning.cook until thawed.
- Next add nut butter, liquid aminos, fish sauce, lime juice and sesame oil. Simmer until sauce has thickened and coated the veggies
- Serve in a bowl topped with chopped pili nuts and cilantro
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