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.
Keto Crispy Pork & Noodle Stir Fry – Low Carb
- Total Time: 18 minutes
- Yield: 4 servings 1x
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.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Serving Size: 1 1/2 cups
- Calories: 343
- Fat: 21g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 28g
Dan Jones says
OK… I made a big mistake from the off and poured the water in with the meat and coconut flour which then washed off the flour. From then on I fried it up as best I could and added the cabbage and bell pepper with it. I thought it would be a disaster. Boy, was I wrong!!!
Loved it and surprisingly the wife did too. I will definitely do again but modify some things such as not adding extra salt (too salty with pork and Soy Sauce) and less cayenne as the wife found it a bit too hot. Maybe a bit less coconut flour too as it seemed a little too much but I can’t fault it for taste and quality.
As a new KETO person, it gives me more variation which I think it the key to success…
Good flavour, however, the coconut flour texture was unpalatable. Pork did not crisp up. But it’s the texture I disliked the most
Loved the konjac powder (looking for other things to put it in now) and noodles. I used a shredded brocoli slaw veg mix, in lew of cabbage it was delicious!
The coconut flour made the pork mealy! It made a very unappetizing texture to the meat.
Delicious recipe! My kids raved and said five stars mom five stars. Definitely a do again in our household. Even took a pretty picture and sent it to friends.
BRENDA PASIEKA says
Made this tonight using chicken thighs and turned out fantastic. I didnt use the noodles but my daughter had with udon noodles. Will make again for sure
The sauce in this recipe is nice but I really didn’t enjoy the pork in the coconut flour to me the coconut flour took to much of the flavour away from the meat. Next time I make this recipe I will pan fry my meat without the flour. Over all pretty yum dish.
I am enjoying the deliciousness in my mouth as I type! Oh my goodness, is this good!! Thank you Mellissa. I used shrimp. There will be a next time of making this and I will omit the coconut flour batter. Oh it’s good as is, but I will try without next time. After getting all ingredients – cabbage, onions, and pepper chopped; other ingredients in line, the preparation takes no time! I’m sooo full but still want more of this awesome taste!! Thanks again Mellissa.
This is my new favorite make ahead lunch recipe. It is so good!!! I used ground pork and omitted the flours—so it wasn’t crispy— but the flavor is amazing! This was my first time using this type of noodle. The odor fresh out of the package was NASTY— but I rinsed them really well and let them drain while I prepped the rest of the meal and they tasted great in the finished product. Thank you so much for this awesome recipe!!!
Adrienne Gransee says
This recipie is so good!
Amy Harman says
Yumm! So good! Thanks for this recipe. A new favorite!
This was so good!!! Thank you for this. I Love the bright colors and flavors. I can’t wait you use this as a base for chicken and other combos. Thanks for the time and effort you put into this blog!
M Rigatoni says
I really enjoy this recipe blog for many reasons, one of them being that I learn something new almost every time I check in. This time, it was Miracle Noodles and Konjac. (I ordered both from Amazon after reading the recipe.) I bought a pound of boneless pork tenderloin and cut that up into bite sized pieces. I also reduced the water from 1/2 cup to 1/3 and that was perfect. I noticed on Amazon that some people said the noodles smelled or tasted fishy to them, but I followed the package directions which said to drain the noodles, run them under cold water for 15-20 seconds and then boil for two minutes. I did that before draining them and adding them to this dish. I found they don’t have much flavor but absorb the other flavors of the dish, like the soy sauce. I would definitely make this dish again, especially if my BG numbers respond favorably (I’ll check in half an hour to see).
As I’m the only one in my house eating low carb, I have plenty of leftovers that I can have for lunch or dinner another day. All in all, very pleased with this dish. Thank you!
What is pork sirloin? Can I use pork tenderloin?
OMG! I made this for dinner tonight and it was fantastic! Everything was perfect…the pork, the veggies, the seasoning?? This is going onto our frequent recipe list. And thank you for your great website! So many recipes, so little time.
Mellissa Sevigny says
Woohoo! So thrilled it was a hit Diane!
Teresa L says
This sounds delish and perfect timing! I have been craving Oriental food and almost stopped at a local place last night to get take out…..thinking of all the carbs in it I did not. Buying ingredients today to make this tonight. THANK YOU for posting this!
Would love to see you do a “Tea Cream Cake” (like the cream cakes in England) recipe makeover please. Kind of a light vanilla spongy cake to go with strawberries and whipping cream…..great for Summer and fresh fruits.
Mellissa Sevigny says
Thanks Theresa – hopefully this will satisfy the craving! I’ll look into the cake and see if I can recreate it, thanks for the inspiration!
Stuart Slater says
Mellissa Sevigny says