Keto pork stir-fry with shirataki noodles is a glossy, ginger-garlic tangle of tender pork strips, Asian mushrooms, and crisp peppers clinging to slippery konjac noodles. The pork marinates in coconut aminos and fish sauce for a savory depth that tastes slow-cooked but comes together in 40 minutes. It's the noodle bowl fix without the carb load — just 8 g net carbs per serving.
Who doesn’t love a heaping bowl of savory pork stir-fry? It’s a takeout classic for a reason! But what if you could enjoy all that incredible flavor without the carb-crash? My take on this beloved dish delivers just that. The secret weapon? Miraculous shirataki noodles, which are virtually carb-free, paired with tender pork tenderloin and a rainbow of crisp, low-starch vegetables. You get all the texture, all the crunch, and all the satisfaction of your favorite Chinese-inspired meal, completely guilt-free.
MAKES: 4 servings
PREPARATION TIME: 20 minutes
COOKING TIME: 20 minutes + marinating
Ingredients
• Marinade
• 2 tablespoons / 30 ml (1 fl oz) coconut aminos
• 1 tablespoon / 15 ml (0.5 fl oz) fish sauce
• 2 cloves garlic, minced
• 1-inch piece / 6 g (0.21 oz) finely chopped ginger
• Stir-Fry
• 1.1 pounds / 500 g (17.6 oz) pork tenderloin, cut into thin strips
• 14.1 ounces / 400 g (14.1 oz) shirataki noodles, drained
• 1/4 cup / 55 g (1.94 oz) ghee or other healthy cooking fat
• 4 cups / 200 g (7.1 oz) mixed Asian mushrooms (shiitake, oyster, and enoki) or brown mushrooms, sliced
• 1/2 cup / 120 ml chicken stock or water
• 1 large / 64 g (2.26 oz) celery stalk, sliced
• 1 medium / 120 g (4.2 oz) green bell pepper, sliced
• 1 medium / 120 g (4.2 oz) red bell pepper, sliced
• 1/2 cup / 66 g (2.33 oz) canned bamboo shoots, drained, or fresh bean sprouts
• Salt and pepper to taste
• 2 tablespoons / 30 ml (1 fl oz) toasted sesame oil or extra-virgin olive oil
• 2 medium / 30 g (1.06 oz) spring onions, sliced
Instructions
1. In a medium bowl, prepare the marinade by mixing the coconut aminos, fish sauce, minced garlic, and ginger. Add the sliced pork, stir to coat completely, and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. While the pork marinates, prepare the shirataki noodles according to package directions. This typically involves rinsing them thoroughly under cold water and patting them dry.
3. Heat the ghee in a large skillet, wok, or Dutch oven over medium-high heat. Add the marinated pork and cook for 3 to 5 minutes until browned, stirring occasionally.
4. Add the sliced mushrooms and chicken stock to the skillet. Cook for about 5 minutes, allowing the mushrooms to soften and absorb the flavors.
5. Stir in the sliced celery and bell peppers, and continue to cook for another 2 to 3 minutes until they are crisp-tender.
6. Add the drained bamboo shoots and prepared shirataki noodles to the skillet. Stir everything together to combine and heat through. Season with salt and pepper to your liking.
7. Remove from heat and drizzle with toasted sesame oil. Garnish with fresh spring onions and serve immediately.
Nutritional Information
• Nutrition Facts Per Serving
• Total carbs: 12.5 g (0.44 oz)
• Fiber: 4.5 g
• Net carbs: 8 g (0.28 oz)
• Protein: 29.3 g
• Fat: 24.6 g
• Energy: 381 kcal
• Macronutrient ratio: Calories from carbs (9%), protein (32%), fat (59%)
Pro Tips
• For the best texture, pan-fry the rinsed and drained shirataki noodles in a dry skillet for a few minutes before adding them to the stir-fry. This removes excess water and gives them a more noodle-like bite.
• Don’t overcrowd the pan when cooking the pork. If necessary, cook it in two batches to ensure it sears properly rather than steams.
• Feel free to substitute the pork with thinly sliced chicken breast, shrimp, or firm tofu. Adjust cooking times accordingly.
• For a spicy kick, add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the marinade.
FAQ
Q: Is this pork stir-fry recipe keto-friendly
A: Yes, this is a keto-friendly pork stir-fry. With only 8 grams (0.28 oz) of net carbs per serving, it uses shirataki noodles and low-starch vegetables to fit perfectly into a ketogenic or low-carb lifestyle.
Q: What are shirataki noodles
A: Shirataki noodles are the secret to keeping this stir-fry low-carb. They are virtually carb-free, gluten-free noodles made from the konjac yam, making them an excellent pasta substitute for keto diets.
Q: Can I use a different protein besides pork
A: Absolutely. You can easily substitute the pork tenderloin with thinly sliced chicken breast, shrimp, or even firm tofu for a vegetarian option. Just be sure to adjust the cooking time accordingly.
Q: How do I get the best texture from shirataki noodles
A: For the best noodle-like texture, it’s important to prepare the shirataki noodles properly. After rinsing and draining them, pan-fry them in a dry skillet for a few minutes. This removes excess water and prevents the stir-fry from becoming watery.
Pro Tips
- Pan-fry the rinsed and drained shirataki noodles in a dry skillet for a few minutes before adding them to the stir-fry — it drives off excess water and gives them a much more noodle-like bite.
- Don't overcrowd the pan when cooking the pork. Sear it in two batches if necessary so the strips brown properly instead of steaming in their own juices.
- Marinate the pork for at least 30 minutes and up to 2 hours in the refrigerator; the garlic and ginger in the marinade do the heavy lifting on flavor.
- No pork on hand? Thinly sliced chicken breast, shrimp, or firm tofu all substitute well — just adjust the cooking time to match the protein.
- For a spicy kick, stir a teaspoon of chili garlic sauce or a pinch of red pepper flakes into the marinade before it meets the pork.
Frequently Asked Questions
Are shirataki noodles really keto-friendly?
Yes — they're made from konjac and contribute almost no digestible carbs. In this dish, each serving totals 12.5 g carbs with 4.5 g fiber, leaving 8 g net carbs, most of it from the peppers and mushrooms.
Why do my shirataki noodles taste rubbery or watery?
They just need proper prep: rinse them thoroughly under cold water, pat them dry, then pan-fry them in a dry skillet for a few minutes before they go into the stir-fry.
Can I make this stir-fry ahead of time?
It's best cooked fresh so the pork stays tender and the noodles keep their bite, but leftovers reheat well in a hot skillet. Marinate the pork up to a day ahead to cut prep time.
What can I use instead of pork tenderloin?
Thinly sliced chicken breast, shrimp, or firm tofu all work in the same marinade — just adjust the cooking time so the protein stays tender.
Recipe card below.
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Keto Pork Stir-Fry with Shirataki Noodles
Ingredients
Method
- In a medium bowl, prepare the marinade by mixing the coconut aminos, fish sauce, minced garlic, and ginger.
- Add the sliced pork, stir to coat completely, and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- While the pork marinates, prepare the shirataki noodles according to package directions. This typically involves rinsing them thoroughly under cold water and patting them dry.
- Heat the ghee in a large skillet, wok, or Dutch oven over medium-high heat.
- Add the marinated pork and cook for 3 to 5 minutes until browned, stirring occasionally.
- Add the sliced mushrooms and chicken stock to the skillet.
- Cook for about 5 minutes, allowing the mushrooms to soften and absorb the flavors.
- Stir in the sliced celery and bell peppers, and continue to cook for another 2 to 3 minutes until they are crisp-tender.
- Add the drained bamboo shoots and prepared shirataki noodles to the skillet.
- Stir everything together to combine and heat through.
- Season with salt and pepper to your liking.
- Remove from heat and drizzle with toasted sesame oil.
- Garnish with fresh spring onions and serve immediately.
- Don't overcrowd the pan when cooking the pork. If necessary, cook it in two batches to ensure it sears properly rather than steams.
