This page may contain affiliate links. Any commissions earned means I can continue providing you free recipes. You can see the full disclaimer here. https://wp.me/Par0A1-uK
This recipe is adapted from my cookbook ‘Fresh Fragrant Keto’ and is even better than the original recipe in my opinion. The original recipe in the book uses konjac noodles and chicken, but I was turned on to making it with the Slendier soy spaghetti by a very talented food stylist, Ali Irvine of Ali Irvine Food. She had been making my Mi Goreng recipe over and over, using the Slendier soy spaghetti as noodles. I used her method of cooking the noodles to try it with the recipe and she was right, the result was so much like real Mi Goreng it was crazy!
I’ve made it using the soy spaghetti ever since and have been using it as a noodle replacement in other recipes too. Now, a lot of people reading this might be thinking, soy? Um, no! And it is true that soy is definitely something usually avoided by most people doing a keto diet, with the exception of fermented soy like tamari soy sauce which is used in small amounts by most people. This is for health reasons rather than high carb count, as soy is generally very low in carbs and the soy spaghetti is definitely low.
If you prefer to avoid soy, you can always use the konjac noodles as in the original recipe, it will still be delicious! They also don’t need to be cooked before adding, simply rinsing very well is all that is needed. The original recipe also uses chicken, which is perfect for people that don’t want to use duck. Pork is another great option. Either add them as leftovers already cooked, or dice and cook them in coconut oil before adding the vegetables in.
If you want more Asian recipes like this, you can check out some of our top ones:
- The recipes in our Asian cookbook: Fresh Fragrant Keto
- Thai Red Curry Baked Chicken
- Beef Rendang
- Balinese Curry
- Egg Roll in a Bowl
- Low Carb Dumpling Spring Rolls
- Spicy Sriracha Chicken Wings
- Spicy Sesame Pork Balls
- Chicken in Tamari Soy Sauce
- Japanese Noodle Soup
- Korean BBQ Buffet
- Chicken Meatball Skewers with Satay
- DIY Sushi
- Chicken Laksa
- Low Carb Crispy Peking Duck
- Chicken Kara-age
- Almond Crust Satay Chicken
- Ginger Pork Chops
- Chicken and Cauliflower Rice Omelettes
- Japanese Burgers
- Chicken and Egg Bowl With Cauliflower Rice
Mi Goreng
Ingredients
- 2 duck breasts
- 1 packet Slendier soy spaghetti
- 5 eschallots, thinly sliced
- 8 large cloves garlic, thinly sliced
- 1 long red chilli, thinly sliced
- ¼ cabbage, thinly sliced
- 4 tbsp tamari soy sauce
- 2 tbsp sriracha
- 10 drops stevia glycerite
- 2 tsp fish sauce
- 1 tsp tomato paste
- salt
- pepper
- Optional fried onion/eschallot to garnish
Instructions
- Bring a large pot of water to the boil over high heat. Add soy spaghetti and boil for approximately 2-3 minutes. Strain and immediately run under cold water until cold. Set aside to drain.
- Heat a wok over high heat. Add duck breasts skin side down. Fry until the skin is very crispy, not crispy enough and it will be rubbery and tough to eat. Turn and quickly sear on the other side. Reserve duck fat in the pan.
- Remove to a tray lined with baking paper and finish in the oven at 200°C for 5 minutes. Remove and set aside when finished.
- Heat duck fat in wok over high heat. Add in eschalots, garlic, leek and fresh chilli and toss through.
- Add in cabbage and pak choy, stir fry until vegetables have only just started to get glossy. Slice your duck thinly and add to the wok.
- Add your soy spaghetti, tamari, sriracha, stevia, fish sauce, tomato paste, salt and pepper. Toss through until well combined and hot.
- Serve topped with optional fried onion.
Notes
Nutrition
Leave a Reply