Healthy Chicken sausage stirfry noodles ✨
Low carb!! Paleo, gluten free and Mediterranean diet friendly
What you’ll need:
Shirataki Miracle noodles - one pack
Kirkland frozen stir fry - 1 cup
Fresh minced garlic - 3 cloves
Thai chilli peppers - 1 to 2 depending on spice liking
Sabantino’s paleo organic chicken sausage - 1 serving
Cage free eggs - 2 count
Bachans Japanese BBQ Sauce - 1 tbs or to liking
Gochujang - 1 tsp or to liking
Trader Joe’s Chilli onion crunch - 1 tsp
Italian olive oil - 1/2 tbs
Kinders salt pepper and garlic seasoning
Sesame seeds
Very simple to prepare!
First heat your wok or large pan with 2 tablespoons of oil. Add your frozen stirfry mix. add garlic, add your Thai chili peppers. I cook these down until they start to get a little bit translucent before I add my cut up chicken sausage. I like this brand because it’s organic it’s Paleo and it’s delicious. The flavor I get is basil and cracked black pepper let those start to brown for a little bit while you put your pack of miracle noodles in a coriander and rinse shirataki noodles are gluten-free. The whole pack was 5 cal and zero carbs so if you are in a calorie deficit and a low-carb lifestyle, these are a great alternative to any sort of noodle and can be prepared so many different ways. Once everything starts to brown a little bit. I add some of the kinder salt, pepper and garlic seasoning, this is a staple in my spice rack. Add your noodles once everything starts to sizzle up nicely. Then take a tablespoon of your Japanese barbecue sauce. This is a sweet delicious sauce that can be found at Costco. Alternatively, if you’re trying to make sure you don’t have any sugar intake, you can use a sugar-free teriyaki or liquid aminos. I then add a tablespoon or two of the gochujang. Make sure to taste as you go because the spicy Thai chilis that you diced up and threw in your pan will heat it up as well so if you don’t want it too spicy you need to watch out for that. Then give all of the veggies and noodles a good mix making sure that sauce hits my veggies and my noodles and is evenly distributed. Lastly, add two eggs and let them cook. Mix them around a bit so they cook evenly. Top with sesame seeds, and chilli onion crunch on top and if you have them even green onions. This is one of my favorite meals that feels like I’m cheating when I’m actually still in a calorie deficit following a Mediterranean lifestyle.
What are your favorite healthy meals? Share below and let’s grow together! 💜
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I've been on a healthy eating journey for a while now, and one thing I’ve learned is that stir-fries are truly a lifesaver! They’re quick, versatile, and so easy to customize. Beyond the amazing chicken sausage and low-carb noodle recipe I just shared, I wanted to dive a bit deeper into some tips and tricks I've picked up to make your stir-fry game even stronger, especially if you're exploring low-carb options or just trying to get more veggies into your diet. First off, let's talk about those miracle noodles. Shirataki noodles have been a game-changer for me. When I first heard about 'zero calorie' or 'konjac' noodles, I was skeptical. But once you know how to prepare them, they’re fantastic for absorbing flavors! The key is rinsing them really well under cold water for a minute or two – this gets rid of that slightly fishy smell they sometimes have. Then, I like to dry-fry them in a hot pan for a few minutes before adding other ingredients. This removes excess moisture, giving them a much better, less watery texture. It makes them feel more like actual noodles, trust me! Now, about the veggies. My go-to is often a frozen stir-fry mix with broccoli, green beans, and carrots – it’s so convenient! But don't be afraid to branch out. I’ve had amazing results with sliced bell peppers (any color!), snow peas, mushrooms, and even bok choy. When adding your vegetables to that dark pan with your sliced chicken sausage, remember to consider cooking times. Harder vegetables like broccoli and carrots go in first, followed by softer ones like mushrooms or leafy greens. I also always make sure to add extra fresh minced garlic – you can never have too much flavor! A little ginger can also elevate the dish beautifully. The goal is crisp-tender, not soggy, so try not to overcrowd your pan. While I adore chicken sausage for its lean protein and pre-seasoned convenience, sometimes I switch it up. If you're looking for alternatives, shrimp or thinly sliced chicken breast work wonderfully and keep it low-carb. For a plant-based option, firm tofu or tempeh, pressed and cubed, can absorb all those delicious stir-fry flavors. Just make sure whatever protein you choose is cooked through before adding the sauces, especially if you’re using a raw option instead of pre-cooked sausage. The sauces are where the magic happens! I love Bachan's Japanese BBQ Sauce and Gochujang, but don't be afraid to experiment. A little sesame oil at the end adds a wonderful nutty aroma. If you're watching sugar, look for sugar-free alternatives for teriyaki or use tamari with a splash of rice vinegar and a tiny bit of stevia. And for that extra kick, besides fresh Thai chili peppers, a dash of red pepper flakes or even a squeeze of sriracha at the end can really brighten things up. Remember to taste as you go! It’s your kitchen, your masterpiece. For busy weekdays, I sometimes chop all my fresh veggies and prepare my chicken sausage ahead of time. This way, when dinner time rolls around, it’s just a quick sizzle in the wok, and I have a healthy, satisfying meal ready in minutes. It's truly become one of my favorite ways to stay on track with my healthy eating goals without feeling deprived.
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