Vietnamese•healthy

Vietnamese Shirataki Noodle Salad (keto, paleo)

Vietnamese Shirataki Noodle Salad recipe with konjac / miracle noodles and Vietnamese dipping sauce (nuoc cham) are low carb, easy, and delicious!

Ingredients

Quantities are shown as originally provided.

2.5 tbsp avocado oil
5 oz. shallots (thinly sliced)
2 bulb scallions (sliced)
2 pinches coarse sea salt
2 packets shirataki noodles (rinsed and drained)
Handful coleslaw (shredded green/purple cabbage, carrots)
Small handful mint (finely chopped)
Small handful cilantro (finely chopped)
Handful mixed baby greens
2 tbsp lime juice
2.5 tbsp fish sauce
1 tbsp rice vinegar
5 tbsp warm water
3 tbsp keto honey (regular honey, or maple syrup)
2 clove small garlic (finely minced)
1 whole Thai chilis or half serrano red chili pepper (sliced, optional ingredient)

1
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.
2
In the meantime, prepare the noodles, Vietnamese dipping sauce, vegetables, and herbs.
3
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.
4
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!