Low Carb Vietnamese Noodle Salad
This Low Carb Vietnamese Noodle Salad is everything I love about the real thing - even noodles - but without the carbs! Keto friendly, too!
Servings: 2 People
Calories: 324kcal
Ingredients
Chicken:
- 1 Boneless Skinless Chicken Breast
- 1 tablespoon Finely chopped cilantro
- 1 tablespoon Fish sauce
- 1 tablespoon Olive oil
- 1 tablespoon Soy sauce
- 1 ½ teaspoon Lime or Calamansi juice
- 1 teaspoon Ginger puree
- ½ teaspoon Sugar substitute
- 2 Garlic cloves pressed or finely minced.
Salad:
- 1 package Konjac noodles
- ⅓ cup Fresh Cilantro
- ⅓ cup Fresh Mint Leaves
- ¼ Cucumber
- ½ Small Carrot
- ½ cup Bean Sprouts
- Thinly sliced jalapeno (optional)
- 1 cup Chopped Lettuce
- ¼ cup chopped peanuts
- 1 tablespoon Olive Oil
Instructions
- Slice chicken breast, place in a small plastic zip baggie.
- Whisk together cilantro, fish sauce, olive oil, soy sauce, lime juice, ginger, sugar substitute, and garlic. Pour over chicken, seal baggie, and chill for 1-3 hours.
- Rinse and strain konjac noodles. Place in a dry nonstick pan, cook over medium heat for 5 minutes or so - stirring frequently - until most of the moisture has dried up. Remove from pan and set aside.
- Chop cilantro and mint together, set aside.
- Peel and seed cucumbers, cut into match sticks and set aside.
- Rinse bean sprouts with cold water, allow to drain well. Set aside.
- Saute chicken in olive oil until cooked through. Remove from heat and set aside.
- Divide lettuce between bowls. Place a mound of cooled noodles on top of the lettuce.
- Divide cilantro/mint mixture, cucumber, and bean sprouts among servings, arranging in sections on top of each. Top with jalapeno, if using.
- Add cooked chicken to each bowl, sprinkle chopped peanuts over each serving, and serve with fish sauce.
Nutrition
Calories: 324kcal | Carbohydrates: 8g | Protein: 19g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1289mg | Potassium: 567mg | Fiber: 3g | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 2mg
