Low-Carb Thai Yellow Curry Noodles

Usually my husband has to eat something for a few minutes before delivering a verdict, but with this dish, the first bite hardly hit his tongue before he told me it was really good. Why get take-out noodles, full of carbs and calories, when you can easily make this delicious dish that is low-fat, gluten-free, low-carb, and grain-free? You can keep it vegan too by using crumbled tempeh instead of ground chicken. This is one dish you have to try! If you can't find Thai yellow curry powder or paste, use regular yellow curry powder and add 2 tbsp. of minced lemongrass (you can usually find it in the produce section at the grocery store already minced). This dish doesn't have to be spicy if you use a mild curry powder, but personally I love the heat!


For:  2-4 Servings
  • 2 1lb bags Asian-style shirataki noodles Rinsed and snipped
  • 1 lb Ground chicken (or crumbled tempeh)
  • 2 Cloves Garlic Minced
  • 2 tbsp Fresh ginger Minced or finely chopped
  • 2 tbsp Thai yellow curry powder or paste
  • 1/4 Cup Unseasoned rice vinegar
  • 1/2 Cup Coconut milk powder
  • 1 tsp Turmeric
  • 2 tbsp Fish sauce (Ume plum vinegar for vegan)
  • 2 tsp Konjac powder
  • 1/2 tsp Salt (or to taste)
  • 1 Bunch Green onions, sliced
  • Handful Fresh cilantro roughly chopped (optional)
  • Veggies of choice


  1. Place chicken or tempeh In a large skillet wok or fry pan along with garlic, ginger, spices, vinegar and coconut milk powder and stir until cooked. Add in fish sauce, and shirataki noodles and toss well. sprinkle in konjac powder and stir until noodles are coated in the sauce. Add onions and cilantro and season to taste. Add in any veggies you wish, either lightly steamed ahead of time, or throw right into wok and cook with everything else.