Low Carb Vietnamese Noodle Bowl Salad

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 300kcal
Author Tasha Metcalf


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)


The Salad

  • Boil shirataki noodles for several minutes. Optional: vinegar and/or erythritol may be added to the boiling water to flavor the noodles.
  • Drain the noodles and chill in fridge until ready to serve the salad.
  • Salt the pork to your preference.
  • Grill pork and shrimp over high heat. Set aside once cooked through.
  • 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.
  • Layer romaine, cooked and chilled shirataki noodles, cooked pork and shrimp, mung beans, cucumber, cilantro, and peanuts.

The Dressing

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


3g net carbs per serving.
Red Boat is a gluten-free fish sauce brand.


Calories: 300kcal | Carbohydrates: 4g | Protein: 31g | Fat: 17g | Cholesterol: 71mg | Sodium: 1367mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4430IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 1.5mg