Keto-Sambal-Pork-Noodles

Keto Sambal Pork Noodles: Spicy & Sweet




I knew I had to make these Keto Sambal Pork Noodles the moment I saw them on Bon Appetit. They looked so incredible I wanted to make them immediately. I knew with just a few adjustments, these would make an amazing keto noodle dish. I’ve modified the original recipe to create this low carb version, packed with just as much sweet and spicy flavor! Seriously, they are just so good.

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Ingredients

These flavorful keto sambal pork noodles are super easy to make and mostly use ingredients you probably have on hand. While there are quite a few substitutions from the original recipe, there are a couple of ingredients that are essential to keeping this one keto and low carb friendly.

Keto Friendly Noodles

These keto sambal pork noodles use shirataki (a low carb noodle substitute I adore and have written about before) and I’ve created two different styles. The shirataki used are a glass-noodle style which come tied up in little bunches. In one version, I untied the noodles to create a classic noodle dish. These get great sauce coverage but can clump together a little when combined with the sauce, as some shirataki tend to do. In another version, I kept the noodles tied-up in tiny bunches. These also soak up the sauce well and give a little chewy texture in the middle of each bunch.

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Sambal Oelek and Keto

The other essential ingredient is sambal oelek (or ulek). It’s an Indonesian chili paste, which is bright red in color and has a sharp taste. Also popular in neighboring regions such as Malaysia, Singapore and Sri Lanka; it uses very few ingredients, raw red chilis, vinegar and salt. There are loads of brands to choose from, so look for those without additives that have a low carb count. One of the most iconic brands and my personal favorite, is this one which literally contains zero grams of carbs. It lasts forever and is a handy condiment to have in the kitchen.

Shopping List

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Keto Sambal Pork Noodles

Ingredients

  • 1 tbsp extra virgin olive oil
  • 500 grams ground pork divided in half
  • 4 cloves garlic thinly sliced
  • 1 inch piece fresh ginger peeled and thinly sliced
  • liquid artificial sweetener to taste
  • 1 tbsp tomato paste low carb
  • 2 whole basil leaves extra for garnish
  • 2 tbsp sambal oelek
  • 2 tbsp tamari sauce soy sauce alternative
  • 2 tbsp rice vinegar low carb
  • 1 cup water
  • 1 pinch kosher salt
  • 1 tbsp unsalted butter optional

Instructions

  • Prep by slicing your garlic and ginger in advance.
  • Put a large pot on your cooktop and heat up the olive oil at a medium-high temperature until shimmering.
  • Take half of the ground pork and breaking it off into large pieces, placing them around the base of the pot. Leave this undisturbed and cook for about 5 minutes, until the pork is brown and crispy underneath.
  • When browned on the bottom side, turn over each of the pork pieces. Cook for another 5 minutes until this side is also brown and crispy.
  • Add the garlic, ginger and artificial sweetener to the pot and stir.
  • Add the remaining pork to the pot, breaking it up in the pot with a spatula. Cook for another 5 minutes, stirring occasionally, until all the meat is cooked through.
  • Add the tomato paste and whole basil leaves to the pot. Combine the ingredients and cook for about 2 minutes, the tomato paste should start to darken.
  • Add the sambal oelek, tamari sauce, rice vinegar and water. Stir and bring to a simmer before reducing the heat to low. Leave uncovered to cook for 30-40 minutes. The sauce will thicken.
  • While the sauce is cooking, prepare your shirataki noodles. Remove from the packaging, place in a colander and wash thoroughly under running water.
  • Add the noodles to boiling water with a pinch of salt and cook for 2-3 minutes. The noodles will whistle as they are cooking. Strain and set aside.
  • When the sauce is ready, add the noodles to the pot and combine. For extra richness, add the butter while combining. Stir until the noodles are coated in sauce.
  • Serve hot with fresh basil leaves on top. While leftovers will keep, the shirataki taste best when first cooked, rather than reheated.
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2 comments
    1. Hi Melissa, thanks so much! This made two servings the size of the picture at the top of the post, which were super filling! There were enough leftovers that we had two more servings which were a little smaller and we paired with a salad. It’s so yummy, I hope you’ll give it a try! 🙂

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