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Chicken Chow Konjac Noodle


Nutrition Facts : 468 Kcal, 17.8g Carbs (14.5 net Carbs), 35g Protein, 28g Fat

You perfect low carb meal for the weekend or the busy evenings, ready in less than 20 min, full of flavor and very high in lean protein.

The perfect twist to enjoy noodles without getting the carbs intake.


    • 180g Konjac Noodles

    • 125g Chicken breast or thigh, thinly sliced

    • 50g Broccoli, cut into small florets

    • 50g Red Cabbage, thinly sliced

    • 15g Cashews

    • 5g Garlic, minced

    • 5g Red Chili, thinly sliced

    • 10g Light soy sauce

    • 10g Extra virgin olive oil

    • 10g Sesame oil


    • Prepare the Konjac Noodles:

Rinse the Konjac noodles under cold water and drain well.
Place the noodles in a pot of boiling water and cook for 2-3 minutes. Drain and set aside.

    • Cook the Chicken:

Heat the extra virgin olive oil in a large pan over medium heat.
Add the minced garlic and sliced chicken to the pan, and sauté until the chicken is cooked through and lightly browned.
Remove the cooked chicken from the pan and set it aside.

    • Stir-fry the Vegetables:

In the same pan, add the broccoli florets, sliced red cabbage, and cashews. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

    • Combine the Ingredients:

Add the cooked chicken back into the pan with the vegetables.
Drizzle the light soy sauce and sesame oil over the mixture.
Toss everything together to coat the ingredients evenly.

    • Add the Konjac Noodles:

Add the cooked Konjac noodles to the pan with the chicken and vegetables.
Stir-fry for an additional 2-3 minutes to heat through and ensure all the flavors are well combined.

    • Serve:

Transfer the Chicken Chow Konjac Noodle stir-fry to serving plates.
Garnish with thinly sliced red chili for an extra kick of spice.