A popular dish on any Chinese take-out menu is Singapore Noodles, or Singapore Mei Fun. Make it at home with our restaurant-style recipe! Rehydrate the rice noodles either by soaking in cold water overnight, soaking in hot water for at least 30 minutes, or boiling for 1 minute (check package instructions before boiling).
This Keto Singapore Stir Fry Noodles recipe tastes just like what you’d find on an Asian restaurant menu. It’s a quick and easy stir-fry recipe loaded with chicken, shrimp, and bacon. This keto noodles recipe makes 2 serves. 1 serving is half the recipe and has 5g net carbs. Store leftover Keto Singapore Noodles in the fridge for up to 4 days.
How To Make Low-Carb Keto Noodles Prepare the Konjac Noodles by placing them into a colander and running hot water over them for 3 minutes. Leave to drain well. Prepare the remaining ingredients and have them ready to throw in quickly. Add the sesame oil to a wok or a large non-stick frying pan over high heat. Add the bacon and saute for 1 minute.
Singapore Noodle Sauce. Singapore Noodle Sauce is made with soy sauce, Chinese Cooking Wine, curry powder, sugar and pepper. It’s the curry powder that’s the signature flavour in Singapore Noodles. While it might seem out of place in an Asian recipe, it’s actually not. It’s used in all sorts of recipes, not just Indian curries, including: