Spicy Pork with Kelp Noodles

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Try this Asian inspired low carb gluten free spicy pork with kelp noodles. It’s a really healthy Paleo stir fry dish that is very quick and easy to prepare.

There are so many low carb alternatives to noodles. The spiralized vegetables seem to have gotten really popular as a gluten free healthy alternative to pasta.

I probably don’t use my spiralizer as often as I should. Spaghetti squash is another great low carb noodle that has become more readily available year round. Lately, though, my favorite is kelp noodles.

Kelp noodles are perfect for Asian inspired dishes. I had some frozen pork loin in the freezer that I wanted to use up and found this recipe at RealSimple for Spicy Pork and Soba Noodles.

I thought it was pretty cool that they put sliced cucumbers in the dish. I’ve never seen cucumbers used in a cooked dish before.

My parents happened to stop by when I was getting ready to cook this dish. My father is an expert in cooking Asian dishes since he was born and raised in the Philippines so he gave me some tips.

He was also interested in the kelp noodles and wanted to try them. They reminded him of the thin rice noodles used in the Philippines for pancit dishes.

In fact, this dish is made very similar to pancit which I have made low carb before using spaghetti squash noodles. I’ll have to try pancit made with kelp noodles.

The first thing you’ll want to do is slice the pork thin and brown it up nicely in a skillet. I cooked the port in olive oil with a little minced garlic.

Filipinos just love to flavor their dishes with garlic so I always include it. Plus, garlic can help ward off infections with its antibacterial and antiviral properties.

You’ll also want to slice up a medium cucumber with diagonal cuts. I used half of a long English cucumber which is equal to about one regular medium-sized cucumber.

The great thing about the kelp noodles is that they don’t require any cooking other than to warm them up. Some types of the kelp noodles should be soaked in water first.

I didn’t bother soaking these as the directions on the package didn’t say to soak first. They did come out a bit crunchy, but I kind of like them that way.

This spicy pork with kelp noodles dish can be made mild if you prefer. Just adjust the amount of red pepper flakes that you use.

I love spicy foods so I sprinkled more pepper over the dish before eating. The cucumbers added a unique flavor to the dish.

Other sliced low carb vegetables like zucchini or squash could be used in the dish instead to change it up. Asian stir fry dishes with noodles have always been a favorite of mine.

Do you have a favorite low carb noodle?

Spicy Pork Kelp Noodles – Low Carb Gluten Free

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Spicy Pork with Kelp Noodles

Author: Lisa MarcAurele

5 from 1 vote

Try this Asian inspired low carb gluten free spicy pork with kelp noodles. It’s a really healthy Paleo stir fry dish that is very quick and easy to prepare.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main Course

Cuisine: Chinese

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Servings 4 servings

Calories 223

Ingredients

• ▢ 1 ½ pounds pork tenderloin sliced thin
• ▢ 1 tablespoon olive or avocado oil
• ▢ 2 cloves garlic minced
• ▢ 1 medium cucumber sliced
• ▢ 12 ounce package kelp noodles
• ▢ ½ teaspoon red pepper flakes
• ▢ 2 tablespoons rice vinegar
• ▢ 2 teaspoons sesame oil
• ▢ 1 teaspoon coconut aminos or soy aminos
• ▢ ½ teaspoon ginger minced
• ▢ salt and pepper to taste

US Customary – Metric

Instructions

• Brown sliced pork in skillet with oil and garlic.
• Stir in sliced cucumber and kelp noodles.
• Season with pepper flakes, vinegar, sesame oil, aminos, ginger, salt, and pepper.
• Cover and cook another 5-7 minutes.

Notes

Makes 4 servings

Nutrition per serving: 3.4g net carbs

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Nutrition

Serving: 345g | Calories: 223 | Carbohydrates: 4.7g | Protein: 34.1g | Fat: 7.2g | Saturated Fat: 2.7g | Cholesterol: 91mg | Sodium: 549mg | Potassium: 1147mg | Fiber: 1.3g | Sugar: 1.3g | Vitamin A: 200IU | Vitamin C: 4.1mg | Calcium: 130mg | Iron: 0.9mg

Additional Info

Net Carbs: 3.4 g | % Carbs: 6.3 % | % Protein: 63.5 % | % Fat: 30.2 % | SmartPoints: 4

Values

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    [calories] => 223
    [carbohydrates] => 4.7
    [protein] => 34.1
    [fat] => 7.2
    [saturated_fat] => 2.7
    [cholesterol] => 91
    [sodium] => 549
    [potassium] => 1147
    [fiber] => 1.3
    [sugar] => 1.3
    [vitamin_a] => 200
    [vitamin_c] => 4.1
    [calcium] => 130
    [iron] => 0.9
)

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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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