Low Carb Fried Stir Fry Noodles, Quick Rice Style Skillet Meal
Like “fried rice”, this dish is so easy & tasty. And also protein packed. This fast skillet meal can be your go-to choice for a quick and tasty dinner, using up leftover meat and veggies… just add these base ingredients and grab whatever is in your fridge to throw in the skillet. Takes low carb noodles to a new “rice” style meal…tastes like a good Chinese restaurant dish.
Of course you can put your own touches on it, but, trust me, this “fill you up” recipe is more than a “starter”, because it can be eaten as is, without add on ingredients if you don’t have any. It’s a complete skillet meal. If you miss those Asian rice style choices, this is the way to make these versatile low carb noodles taste like rice. Let's just call it delicious. The secrets are to break up the Skinni Spaghetti™ in the beginning and stir fry them with the organic dry broth mix for a couple minutes, before adding the other ingredients. Store leftovers in fridge/freeze.
- 1 package Skinni™ Spaghetti™ Low Carb Pasta Noodles
- 2 tablespoons Beef (Not!)™/Chicken (Not!)™ Onion Flavored Broth
- 1/4 cup butter
- 1/4 cup chopped red or green onion
- 4 large eggs
- 1/2 cup chopped veggies- defrosted; frozen is also ok (like green beans, broccoli, bell peppers)
- 1 tablespoon soy sauce
- 1/4 teaspoon hot sauce
- chopped chicken, beef or shrimp
Place Skinni™ Spaghetti in a zip lock bag. Press or randomly break the noodles into short (approximately ½”to 1” ) pieces. Bring at least 4 cups of water to boil and stir in the noodles. Immediately remove from heat. Cover and let stand for 5-7 minutes (until noodles are just al dente).
Cook’s Tip: Be sure there’s enough boiling water to cover the noodles as they soak.
Drain the noodles. Melt the butter in large skillet over med/high heat and add the drained noodles. Sprinkle the dry broth mix over noodles. Stir fry noodles for 2 minutes. Stir in the onions and other veggies; cook and stir for 3 minutes.
Move the skillet contents to one side of the skillet. Add eggs to skillet and stir eggs to “scramble a bit” as eggs cook for a minute or two. Toss skillet contents together with eggs and soy sauce. Store leftovers in fridge for 2 or 3days, or freeze for up to 3 months. Makes 4 dinner size servings; 7 net carbs per serving.
*Add shrimp, cooked beef, chicken or pork pieces to stir fry
*Add hot sauce, or sprinkle lightly with chili peppers, for “hot” version
*Sprinkle crumbled bacon over stir fry before serving