Low Carb Vietnamese Noodle Bowl Salad Recipes
VIETNAMESE SHIRATAKI NOODLE SALAD (KETO, PALEO)
Steps:
- Start a saute pan with 2 tbsp cold oil and add the shallots. Saute over low heat until they are golden, about 12-15 minutes. Push the shallots around the pan periodically so they cook evenly. Transfer them to dry on a paper towel. The shallots will continue to brown and crisp.
- In the meantime, prepare the noodles, Vietnamese dipping sauce, vegetables, and herbs.
- Use the same pan and add 0.5 tbsp oil . Saute the scallions with 2 pinches of salt over medium heat until they are softened, about 10 seconds. Transfer the scallions and the oil to a small bowl.
- To assemble, divide the noodles, vegetables, and herbs into two serving bowls. Add the shallots. Drizzle the bowl with scallion oil and the dipping sauce. Toss well and eat!
Nutrition Facts : ServingSize 1 serving, Calories 157 kcal, Carbohydrate 6 g, Protein 2 g, Fat 12 g, SaturatedFat 1 g, Sodium 1206 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 10 g
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