Curried Konjac Noodles with Seafood

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This is similar to a fried rice really, except with noodles and using mainly prawns and fish for protein. This is a really simple yet tasty stir fry, packed with vegetables and using konjac noodles. If you’re not a fan of konjac noodles, you can always sub zoodles instead but the carb count will be higher so note the carbs.

 

Curried Konjac Noodles with Seafood – Serves 6

 

300g prawns

300g firm white fish fillets, diced

1 onion, sliced finely

3 shallots, sliced

400g cabbage, shredded

1 red capsicum, sliced finely

1 stalk celery, sliced

50g oyster mushrooms, halved

300g streaky bacon, diced

2x 250g packets spaghetti style konjac noodles

4 ginger paste cubes, get the recipe here (or can use 4 tsp ginger)

2 garlic cloves, minced

2 tbsp Tamari soy sauce (or can use coconut aminos)

1 tbsp sesame oil

2 tbsp curry powder

3 eggs, beaten

5 tbsp coconut oil for cooking

 

Heat 1 tablespoon coconut oil in a wok. Add fish and prawns and stir fry for a few minutes or until just cooked. Remove to a plate. Add another tablespoon of coconut oil and pour in beaten egg. Scramble and remove to a plate.

Add remaining coconut oil and stir fry garlic, ginger, bacon and onion for about 1 minute. Add all other vegetables and stir fry for about 5 minutes. Drain noodles and rinse with hot water. Drain well.

Add curry powder and tamari soy sauce to vegetables and toss to combine. Add and toss through noodles. Add seafood and egg back in and toss until heated though. Remove from heat. Add sesame oil and stir through. Serve.

 

Nutritional Info:

Cals – 517.2

Fat – 35.4g

Protein – 38.7g

Total Carbs – 10.3g

Fibre – 4.6g

Sugars – 2.9g

Net Carbs – 5.7g