Low Carb Vietnamese Noodle Bowl Salad [Recipe]

Low Carb Vietnamese Noodle Bowl Salad

Low carb Vietnamese noodle bowls evolved into quite the cooking project. So much of what I make is based on staples that I have on hand in my pantry, freezer, or fridge. I assess my inventory and Make It Work à la Tim Gunn. As I continue to share recipes on the website, it becomes more and more apparent that I favor minimalist cooking. It makes it easier to plan meals around my macros, keeps my grocery bill down, and saves time in the kitchen. A pinch of this, a sprinkle of that, and dinner is on the table.

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Vietnamese Salad with Shirataki Noodles | Low Carb & Keto Vietnamese-Style Food

Vietnamese Noodle Salad Bowl | Low Carb & Keto

This recipe is the farthest thing from that. Consider this your warning if you’ve come to love the quick and easy recipes from me.

A lot is going on here. I’m talking not-so-everyday ingredients to track down, multiple cooking techniques, and quite a bit of experimental taste testing to nail the flavor profile.

So why on earth would I do this, you might ask?

 

Keto Vietnamese Food | Noodle Bowl Salad with Shirataki

Vietnamese food is one of my all-time favorite cuisines, but the sugars and carb-loaded rice noodles have put an unjust barrier between me and some of my favorite foods. I grew up spoiled by my BFFs mom’s cooking and defaulted to local restaurants to satisfy these comfort food cravings as an adult. While Vietnamese noodle salads aren’t unhealthy, they are not low carb by any stretch of the imagination. I’ve been on a mission to create a low carb Vietnamese salad bowl for quite some time. It boiled down to finding a keto work-around or giving into my cravings. Apparently, the latter was not an option. 

 

Shirataki Noodle Bowl | Low Carb Vietnamese Food

 

The dilemma with this specific dish is the rice noodles and sugar-filled sauce. I’ve used shirataki noodles to replace rice noodles in the past (like in my low carb pho recipe), so I knew that they’d work texture wise. But I’ve never used cold shirataki noodles. You see, part of what makes them palatable is that they soak up the flavor of whatever they are cooked in; not cooking them was not an option. I rinsed them (a lot) and boiled them in a water, salt, vinegar, and erythritol mixture to cut that weird shirataki taste. I drained them and let them cool before mixing them in with anything.

I remember the OG sauce to be sweet and tangy, but occasionally spicy. I used my go-to erythritol sweetener, white vinegar, Red Boat fish sauce, and garlic Thai chili paste to make the sauce to dress the low carb Vietnamese noodle salad.

Prep your veggies, cook your proteins, mix everything in one big bowl, and enjoy!

Low Carb Vietnamese Noodle Bowl Salad [Recipe]

Course Dinner, Lunch, Main Course
Cuisine American, Asian, Vietnamese
Special Diet Dairy-Free, Gluten-Free
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 300 kcal
Author Tasha Metcalf

Ingredients

The Salad

  • 2 packages Shirataki Noodles rinsed and drained
  • Salt to taste
  • 1 pound Boneless Country Style Pork Ribs thinly cut into 1/4 strips
  • 1/4 pound Shrimp butterflied
  • 1/8 cup Sprouted Mung Beans
  • 4 cups Romaine Lettuce chopped
  • 1 ounce Peanuts chopped
  • 1/2 cup Cucumber julienned
  • 9 sprigs Cilantro

The Dressing (Ketofied Nuoc Cham)

Instructions

The Salad

  1. Boil shirataki noodles for several minutes. Optional: vinegar and/or erythritol may be added to the boiling water to flavor the noodles.
  2. Drain the noodles and chill in fridge until ready to serve the salad.
  3. Salt the pork to your preference.
  4. Grill pork and shrimp over high heat. Set aside once cooked through.
  5. To construct the salad, divide each prepped salad ingredient into four parts to distribute into four separate bowls. The bowls should be large enough to allow tossing and mixing.
  6. Layer romaine, cooked and chilled shirataki noodles, cooked pork and shrimp, mung beans, cucumber, cilantro, and peanuts.

The Dressing

  1. Whisk together water, white rice vinegar, fish sauce, erythritol, and Thai garlic chili sauce.
  2. Serve drizzled over the noodle salad, then toss salad to evenly distribute.

Recipe Notes

3g net carbs per serving.

Red Boat is a gluten-free fish sauce brand.

Nutrition Facts
Low Carb Vietnamese Noodle Bowl Salad [Recipe]
Amount Per Serving
Calories 300 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Cholesterol 71mg 24%
Sodium 1367mg 57%
Potassium 281mg 8%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 31g 62%
Vitamin A 88.6%
Vitamin C 6%
Calcium 7.4%
Iron 8.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Hey babe! I’m Tasha, the lady behind Ketogasm. I love to get creative in the kitchen, geek out on nutritional science, and help badass ladies like you transition to a keto lifestyle. Whether you are healing with food or transforming that beautiful body of yours, I hope you find the resources on this site to be helpful along your way!

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