If you’re short on time and big on hungry, look no further than this easy Keto Crispy Pork & Noodle Stir Fry recipe! Sweet, salty, crunchy, chewy – this low carb pork stir fry has it all, and is faster than ordering takeout! If you’re not a pork fan you can easily substitute chicken or shrimp and it will be just as tasty!
Most of my keto recipes are born of a concept that will pop into my head and get put on a list to then be mulled over, shopped for, tested, and finally posted here for you guys to enjoy. Others, like this one, are born of a need for food, made quickly and from whatever I have on hand at the time. Those recipes don’t always make it to the blog, but every once in awhile one is so tasty that I just have to share it – and ironically some of those unplanned keto recipes end up being the most popular with you guys. Go figure.
I’m guessing it’s because, like me, on an average day you need/want satisfying keto meals, quickly and with as little fuss as possible. You’ll be happy to know that this Keto Crispy Pork & Noodle Stir Fry delivers on all counts.
What’s awesome about this low carb stir fry recipe is that you can really customize it in an unlimited amount of ways for your personal preference or those of your family – or based on what’s in your fridge at the time! As I mentioned above, you can use almost any protein for this keto stir fry recipe – shrimp, chicken, beef, even tofu would probably work.
As far as the vegetables go, if you don’t feel like chopping cabbage – you can use a keto friendly bagged slaw recipe for your veggies and cut your time down even more. Don’t like peppers? Leave them out and throw in some snow peas, asparagus, or bean sprouts instead.
Even the shiritake noodles (usually found in bags in the produce aisle near the Asian foods, or purchased on Amazon) can be replaced with cauliflower rice or left out entirely in favor of more cabbage or low carb veggies.
The two components that are critical to this dish are the crispy breading on whatever protein you use, and the sauce elements that flavor the whole shebang. Everything else in this Keto Crispy Pork & Noodle Stir Fry recipe can be messed with and you will still have great results.
Keto Crispy Pork & Noodle Stir Fry Recipe Notes:
You will notice that I’m introducing Konjac flour (or Glucomannan powder) in this recipe – and it’s an ingredient that I haven’t posted before. You’ll be seeing it often moving forward because as I test it out, I’m loving what it’s doing for some of my keto recipes and I know you will too! Don’t freak out if you don’t have it, you can sub it in this recipe with extra coconut flour. But if you have it or get it, the coating will adhere better and have the typical cornstarch mouthfeel of classic takeout – it will also serve to thicken the sauce and make it clingier.
Glucomannan powder is a carb free dietary fiber that miracle noodles and other carb free rice and noodles are typically made from. You can get glucomannan powder on Amazon for around $20 per pound and a little goes a long way in breadings, baked goods, as a thickener, etc. It’s a natural appetite suppressant as it absorbs liquid and bulks up in the stomach and colon so it’s a great addition to smoothies which thickens them and helps you stay full longer – or take it in water when fasting to give a feeling of fullness with no calories.
Sweet, salty, crunchy, chewy – this keto crispy pork stir fry has it all, and is faster than ordering takeout! If you’re not a pork fan you can easily substitute chicken or shrimp and it will be just as tasty!
- 1 pound of boneless pork sirloin, sliced thin
- 3 tablespoons coconut flour
- 1 teaspoon Konjac flour (or 1 additional TBSP coconut flour)
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 cup avocado oil (or other light tasting oil)
- 1 teaspoon sesame oil
- 3 cups chopped white cabbage
- 1 cup sliced red bell pepper
- 2 tablespoons minced ginger
- 1 teaspoon minced garlic
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1/2 cup water
- 2 tablespoons granulated erythritol sweetener
- 2 cups miracle noodles, rinsed and drained
- 1/2 cup green onions, sliced
- 1 tablespoon lime juice
- 1 tablespoon toasted sesame seeds
- Combine the sliced pork, coconut flour, salt, cayenne pepper and konjac flour (if using) in a medium bowl and toss to coat.
- Heat the avocado oil and sesame oil in a heavy skillet over medium high heat until shimmering.
- Add the coated pork and fry until crispy and cooked through – about four minutes.
- Remove the crispy pork from the pan and set aside.
- Add the cabbage, red peppers, ginger and garlic to the pan you cooked the pork in and stir fry over medium high heat for two minutes or until fragrant and wilted.
- Add the soy sauce, fish sauce, water, sweetener, and noodles to the pan and cook, stirring occasionally for four minutes or until the sauce is reduced by half and bubbling. **see note below.
- Remove from the heat and add the scallions, lime juice and cooked pork to the pan and toss to coat.
- Serve hot garnished with sesame seeds.
**If you want a thicker sauce, add 1/4 tsp of xanthan gum or konjac flour during step 6 and stir well.
Net Carbs = 6g per serving.
- Serving Size: 1 1/2 cups
- Calories: 343
- Fat: 21g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 28g
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