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Keto Sambal Pork Noodles


  • 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


  • 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.