Healthy Recipes
Creamy Konjac Noodles with Chicken – Low Carb
April 13, 2026
2 min read
340 views
MACROS (1 serving) 700 kcal | P: 49 g | F: 42 g | C: 33 g Creamy, quick, and ultra simple “throw it in the pan and it’s ready” style meal. Chicken sautéed in coconut oil, crunchy Asian-style vegetables, and coconut vegan yogurt that works here like a sauce – no flour, no thickeners, no unnecessary fuss.
Ingredients – what do you need?
- 25 gcoconut oil
- 200 g chicken breast (skinless)
- 200 g Asian vegetable mix (frozen)
- 150 g natural coconut vegan yogurt
- 10 g sesame seeds (hulled)
- 200 gkonjac noodles
Optional for taste:
- salt, pepper
- garlic (fresh or granulated)
- a pinch of chili
- lemon or lime juice
How to prepare step by step?
- Cut the chicken into pieces or strips.
- Heatcoconut oil in a pan.
- Add the chicken and cook for 2–4 minutes until lightly browned.
- Add the Asian vegetable mix and cook for another 4–6 minutes.
- Add the coconut vegan yogurt and mix – it will form a creamy sauce.
- Rinse the konjac noodles in a strainer and add them to the pan.
- Heat everything together for 1–2 minutes.
- Finally, sprinkle with sesame seeds and serve immediately.
How to make it?
- Ready in 10–15 minutes – perfect when you’re short on time.
- Creamy sauce without dairy thanks to coconut vegan yogurt.
- High volume and filling – vegetables + protein.
- Konjac noodles are a great option for keto.
💡 Pro tip – how to serve and modify?
- Add soy sauce or tamari for a more Asian flavor.
- Ginger will boost aroma and freshness.
- Like it spicy? Add chili and garlic.
- Toast the sesame seeds in a dry pan for 30 seconds – they’ll be more aromatic.
